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.
Course snacks
Cuisine Southern
Keyword how to pickle jalapenos, pickled jalapeno peppers, Pickled Jalapenos, pickled peppers, quick pickled jalapenos
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 20servings
Calories 12kcal
Author Beth Pierce
Ingredients
1cupwater
1cupcider vinegar or white vinegar
2tablespoonswhite sugar
1tablespoonsea salt
2clovesgarlic crushed
10jalapenos thinly sliced
1medium 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.