Are you ready to transform ordinary jalapenos into a zesty, tangy condiment that will elevate every dish in your kitchen? These homemade pickled jalapenos are not just a simple side dish—they're a flavor explosion waiting to happen! Whether you're a heat-seeker or someone looking to add a vibrant kick to your meals, this Mexican-inspired recipe will turn you into a pickling pro in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 1 jar
Ingredients
- 10 fresh jalapenos
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, sliced
Instructions
- Wash the fresh jalapenos thoroughly under cool running water to remove any dirt or debris.
- Wearing disposable gloves, slice the jalapenos into thin rings approximately 1/4 inch thick. If you prefer less heat, remove the seeds and membranes.
- In a medium saucepan, combine white vinegar, water, sugar, and salt. Stir the mixture until the sugar and salt are completely dissolved.
- Add the sliced garlic to the liquid mixture and bring to a gentle boil over medium-high heat, stirring occasionally.
- Once the pickling liquid is boiling, carefully add the sliced jalapeno rings to the pan.
- Reduce heat and simmer the jalapenos in the liquid for approximately 5-7 minutes, allowing them to slightly soften but retain some crispness.
- Remove the pan from heat and let the jalapenos cool in the pickling liquid for 10 minutes.
- Using clean tongs, transfer the pickled jalapeno rings into a sterilized glass jar, ensuring they are evenly distributed.
- Carefully pour the hot pickling liquid over the jalapenos, making sure they are completely covered.
- Allow the jar to cool to room temperature, then seal with a tight-fitting lid.
- Refrigerate the pickled jalapenos for at least 24 hours before consuming to allow flavors to develop fully.
- Store in the refrigerator for up to 2-3 weeks. Always use clean utensils when removing jalapenos from the jar.
Tips
- Always wear disposable gloves when handling jalapenos to protect your skin from capsaicin burns.
- For milder pickled jalapenos, remove the seeds and inner membranes before slicing.
- Use sterilized glass jars to ensure food safety and longer preservation.
- Let the jalapenos pickle for at least 24 hours before eating to allow the flavors to fully develop and meld together.
- Store your pickled jalapenos in the refrigerator and use clean utensils each time to maintain freshness.
- Experiment with additional spices like peppercorns or bay leaves for a more complex flavor profile.
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
