Pickled Jalapeños
Peter Piper better watch out because I’m going to pick his peck of pickled peppers! These pickled jalapeños are gently sweet, wickedly spicy (if you leave the seeds intact), and perfectly salty.
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They lend a bright and zingy flavor to any dish— you name it, these gems will make just about anything sing a bit more harmoniously. Here, I use minimal sugar in the brine and keep seasonings simple with salt, black pepper, and garlic, but you can experiment with different spices like cumin, coriander, or mustard seeds for a fancy flair. One caveat for heat lovers: they disappear in the fridge quickly!
Try these Apple Cider Vinegar Pickles!
Pickled Jalapeños
Ingredients
- 10 medium to large jalapeno peppers, sliced into ¼ inch rings*
- ¾ cup water
- ¾ cup distilled white vinegar, or apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, crushed and minced
- 1 teaspoon of black pepper
- *Remove seeds if you prefer less heat
Instructions
- Add water, vinegar, sugar, salt, garlic, and black pepper to a saucepan and warm over high heat, stirring occasionally to combine all the ingredients. Bring mixture to a gentle boil and then turn off the flame.
- Pack pepper slices into a medium to large size mason jar (32 oz).
- Next, pour the slightly cooled vinegar mixture into the mason jar with the peppers. Cover tightly with a lid and shake the mason jar to distribute all of the seasonings.
- Refrigerate for 24 hours before enjoying. This will keep in the fridge for up to two weeks.