Quick Pickled Jalapenos
Quick pickled jalapeño peppers are the perfect condiment to add a tangy kick to any dish. Their sharp, spicy flavor enhances everything from tacos to sandwiches.
Servings: 2 cups
Calories: 48kcal
Equipment
Ingredients
- 2 cups fresh jalapeños, sliced (about 4-5 peppers)
- 2 cloves garlic, peeled
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
- Let the brine cool completely at room temperature. This helps keep the jalapeños crisp and bright green.
- Pack sliced jalapeños and garlic cloves into a pint-sized glass jar.
- Pour vinegar mixture over jalapeños and garlic. Place lid on jar and refrigerate for at least 2 hours before serving.
- Jalapeños will last in the fridge for up to 2 weeks.
Notes
- Jalapeños must be fresh for this recipe. You can substitute them with other fresh peppers like serrano peppers, anaheim peppers, and even bell peppers.
- I like to use white vinegar for pickled jalapeños because it adds a crisp, tangy flavor. But, you can switch it up with apple cider vinegar or your favorite type of vinegar.
- I use table salt for this recipe but you can also use kosher salt or sea salt.
- Use disposable gloves when removing the seeds from the peppers to avoid a long-lasting burning sensation on your fingertips!
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 298mg | Potassium: 237mg | Fiber: 3g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 108mg | Calcium: 22mg | Iron: 0.3mg
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