Pickled Jalapeños
Pickled jalapeños are the perfect way to preserve a little heat and flavor with little effort. This quick pickle method turns fresh jalapeños into a zesty, crisp topping for all your Tex-Mex favorites.
Servings: 24 servings (2 pint jars)
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 4 cups sliced jalapeños
- 2 cloves garlic smashed
- 2 cups water
- 2 cups white vinegar
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
Instructions
- Fill the jars: Add 1 garlic clove to each jar and pack with the jalapeñoes, leaving ½-inch headspace.2 cloves garlic, 4 cups sliced jalapeños
- Prepare the brine: In a small saucepan, combine the water, vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Then, remove the brine from the heat.2 cups water, 2 cups white vinegar, 1 tbsp kosher salt, 1 tbsp granulated sugar
- Add the brine: Immediately pour the hot brine over the prepared jars, making sure that the brine covers the jalapeñoes fully. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The jalapeños will last at least 2 months in the refrigerator.
Video
Notes
This recipe is made for 2 pint jars. I love to keep my quick pickles in 742 Weck jars, which are just about 1 pint.
Nutrition
Serving: 1serving | Calories: 10kcal