These easy Pickled Jalapenos are slightly sweet tame peppers perfect for snacking, sandwiches, burgers and adding to recipes. These tasty bites are made with seven ingredients in about fifteen minutes. If you love peppers but have a tendency to stray away from jalapenos because of the heat then this recipe is for you. A little bit of sugar really tames these jalapenos.
I love to add them to chili, tacos, burritos, enchiladas, nachos, omelettes and sandwiches. The possibilities are endless as they add so much depth and flavor to almost any savory dish.
How do you make Pickled Jalapeños?
Start by adding the water, vinegar, sugar, salt and garlic to a large saucepan over high heat. Next slice your jalapenos in thin rounds. Make sure you wear gloves and be careful not to touch your face. Discard the stem end of the jalapenos. Then dice the onion into bite size pieces.
Bring the mixture to a low boil and stir in your sliced jalapeños and onions. Then remove from the heat. Let sit for about ten to fifteen minutes. Using tongs remove the peppers from the pot and place in pint jars. Now ladle the pickling brine over the peppers. Let them cool before covering with the lids. Store the jars in the fridge.
Recipe notes and helpful tips
- Choose mild peppers that are uniformly green in color and free of striations or blemishes.
- When working with jalapenos wear gloves and do not touch your face. Wash up thoroughly after finishing.
- If you are a garlic fanatic increase the crushed cloves to 3-4.
- Other spices to experiment with include mustard seeds, black peppercorns, cumin seeds, or coriander.
- These pickled Pickled Jalapeno Peppers are not shelf-stable and they must be refrigerated.
- If you don’t have canning jars let the peppers and solution cool down in the pot. Then use an airtight container and store in the refrigerator.
- Store in the fridge for up to two months.
What to serve them with
- Burgers
- Tacos
- Burritos
- Enchiladas
- Sandwiches
- Omelettes
- Quesadillas
- Chimichangas
- Casseroles
- Salads
- Dips
More jalapeno recipes to try!
Pickled Jalapenos Recipe
Delicious and easy Pickled Jalapeno Peppers that come together in less than fifteen minutes. These mild peppers are perfect for tacos, burgers, burritos, sandwiches and omelettes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 20 servings
- Category: snacks
- Method: stovetop
- Cuisine: Southern
Ingredients
- 1 cup water
- 1 cup cider vinegar or white vinegar
- 2 tablespoons white sugar
- 1 tablespoon sea salt
- 2 cloves garlic crushed
- 10 jalapenos thinly sliced
- 1 medium sweet onion diced bite size
Instructions
- In a large pot over high heat bring water, vinegar, sugar, salt and garlic to a boil.
- Add jalapenos and onions. Remove from heat and let sit for 10-15 minutes.
- Using tongs remove the peppers from the pot and place in pint jars. Ladle the pickling brine over the peppers. Let them cool before covering with the lids. Store the jars in the fridge.
Notes
- Choose mild peppers that are uniformly green in color and free of striations or blemishes.
- When working with jalapenos wear gloves and do not touch your face. Wash up thoroughly after finishing.
- If you are a garlic fanatic increase the crushed cloves to 3-4.
- These pickled peppers are not shelf stable and they must be refrigerated.
- If you don’t have canning jars let the peppers and solution cool down in the pot. Then use an airtight container and store in the refrigerator.
- Store in the fridge for up to two months.
Keywords: how to pickle jalapenos, quick pickled jalapenos, pickled jalapeno peppers, Pickled Jalapenos, pickled peppers
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