I needed a way to make Easy Homemade Pickled Jalapeños and fast. In the past year I think it’s safe to say between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapenos.
I’ve become strangely addicted to the vinegar-y tang and of course the heat and could eat them out of the jar. However, these easy homemade pickled jalapeños are delicious on anything from tacos to pizza to pulled pork.
When I used up the last of the jar I had bought at the store, I randomly thought ‘if I made a big jar of my own easy homemade pickled jalapenos then I wouldn’t run out all the time’. *light bulb*
And that was how the idea pickling my own jalapenos was born.
I’m quickly becoming quite the fan of refrigerator pickling. I have to say, it’s pretty easy and this recipe is crazy simple. You just need about 15 large jalapenos, two cloves of garlic and then vinegar, water, sugar, salt and a jar to fit all of it in.
First wash and pat dry the jalapenos. Then trim the stems off all the jalapeños and slice them into rings.
Set them off to the side for a moment.
Next, in a medium sauce pan; drop in two peeled and slightly crushed cloves of garlic.
Then pour in 1 cup of filtered water and 1 cup of distilled white vinegar.
Next measure and add in 4 tablespoons of sugar and 2 tablespoons kosher salt.
Bring those to a boil, stirring until the sugar and salt are both dissolved.
Next add the sliced jalapenos into the vinegar bath and remove the pot off of the heat. I did my best to press the sliced peppers down into the liquid.
After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that olive-y green color.
Use tongs to remove the jalapeños and place them into a clean jar. Pack the jar FULL of ALL the pickled jalapenos.
Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.
I’m not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Yes my mouth was on fire, but it was a delicious sort of pain and so worth it.
Let these cool down to room temperature before slapping a lid on a popping them into the fridge.
If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that ugly-green-color while in the fridge.
NOTE: This is not a canning recipe. I still, after 8 years of blogging, have not learned to can. With that said, I personally would treat these homemade pickled jalapeños as I would any opened jar of pickled produce in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow out the longer they are in your fridge. If they last long, that is. If looking for canning instructions or directions, follow the USDA guidelines.
Enjoy! And if you give this Easy Homemade Pickled Jalapeños recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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