Quick Pickled Jalapeños
These pickled jalapenos are a great way to add a tangy kick to a variety of meals! This simple recipe can be made in just 20 minutes and yields the tastiest pickled jalapenos that can be enjoyed for months.
Servings: 16 servings
Calories: 4kcal
Equipment
- Knife
- Cutting board
- Gloves
- Tongs
- Saucepan
- Jar with lid
Ingredients
- ½ cup Organic white viengar
- ½ cup Water
- 1 Garlic clove, large (about 1 tablespoon minced)
- ½ tablespoon White sugar
- ½ tablespoon Pickling salt (regular salt will also work)
- 8-10 Jalapeños, thinly sliced (about 300 g or 10 oz)
Instructions
- Prepare the ingredients by peeling and mincing the garlic and slicing the jalapenos into ¼ inch slices, discarding the tops. Wear gloves when handling the jalapenos to prevent the capsaicin from getting on your skin.
- In a medium saucepan over high heat, mix the vinegar, water, sugar, and minced garlic and allow the mixture to come to a boil.
- Once boiling, remove the pan from the heat, add the sliced jalapenos, and stir. Let the jalapenos sit in the vinegar/water mixture for about 10 minutes.
- After 10 minutes, remove the jalapenos from the saucepan with tongs and place in a glass jar (16-ounce or larger). Fill the jar with the brining liquid so that the jalapenos are submerged and seal it with a lid. Use right away or stored in the fridge for up to 2 months.
Nutrition
Serving: 2tablespoon | Calories: 4kcal | Carbohydrates: 1g | Fiber: 0.5g
