Easy Homemade Pickled Jalapeños
The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour - although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.
Ingredients
- 20 jalapeños (sliced, stems discarded)
- 2 cloves garlic (smashed and peeled)
- 1¼ cup distilled white vinegar
- 1¼ cup filtered water
- 1/4 cup sugar (optional as this is for flavoring)
- 2 tablespoons kosher salt
Directions
- 1
In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
- 2
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
- 3
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.