Easy Pickled Jalapeno Recipe
Don't let your jalapeno harvest go to waste! Learn how to pickle them and enjoy the spicy goodness with this easy pickled jalapeno recipe.
Servings 32
Calories 12kcal
Useful Equipment:
Ingredients
- 1 pound jalapenos sliced in ¼-inch slices (about 10-20 jalapenos)
- 2 garlic cloves peeled and smashed
- 2 cups distilled white vinegar (5% acidity)
- 2 cups water (non-chloranated)
- 2 tablespoons sugar
- 2 tablespoon sea salt kosher or pickling salt (not iondized)
Instructions
- Wash the jalapenos peppers and cut them into rings. (see notes)
- Pack the garlic cloves and jalapeno slices inside the 1-quart mason jar; set aside.
- In a medium stainless steel or enamel saucepan, heat the vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no grains of salt or sugar in the bottom of the saucepan. Remove from heat and allow it to cool slightly; about 5 minutes.
- Pour the brine solution into the jar with the pepper slices and garlic. Allow the peppers to sit in the brine solution and cool slightly; about 10 to 15 minutes. As the peppers sit in the warm brine their bright green color will start to fade.
- Secure the lid; gently shake to distribute the brine. Allow the jar to come to room temperature.
- When the jalapenos are cool, they’re ready to eat, but will get better with time!
Notes
WARNING: Capsaicin will burn your hands and it is no fun! Always wear rubber gloves when working with chilies and wash hands immediately after handling them.
The Vinegar: Distilled white vinegar is clear and colorless vinegar made by fermenting grains. This is what preserves the jalapenos. The aroma is softer than regular vinegar. While it still has a tart acid flavor, it isn’t as strong and it does not affect the color of fruits and vegetables.
Tap Water: Use tap water, but do not use chlorinated water. Chlorinated water will kill the natural bacteria needed for fermentation. Use bottled water or a filter.
Salt: Kosher, sea, or pickling salts are the most common salts used for pickling vegetables. Do not use Iodized salt. Some additives in the iodized salt could affect the brine.
The Sugar: The light sweetness of the sugar offsets the punch of the jalapeno's heat and the garlic's pungent taste. It is best to use white sugar because it doesn't mask the rest of the pickling flavors. Honey, agave, or flavored simple syrup can also be added to the brine. However, anything darker will affect the color and change the taste of the final product.
TOO SPICY? For less spicy pickled jalapenos, cut the peppers in half lengthwise; remove seeds and veins.
Nutrition
Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 2g | Sodium: 582mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 9.8mg | Calcium: 2mg
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