Pickled Jalapeno Recipe – The Healthy Expert

learn to do this pickled jalapenos recipe in just a few easy steps! They are the perfect addition to any salad, sandwich, or even nachos! You’ll never go back to jarred jalapenos again.

I was so excited when I received such a positive response to my jalapeño hot sauce recipe that I shared last year. So much so that we doubled our jalapeño planting this year! Look forward to getting this Pickled Jalapenos or Jalapeno Hot Sauce Recipe as a Christmas present this year!

I really love jalapenos and find them to be a very versatile hot pepper. They are spicy but not too spicy and have such a delicious crunch. I also love pickling them to add to everything from salads to nachos. So I thought I’d show you how to pickle jalapenos using the best sweet and salty brine. You’ll love them so much you’ll eat them straight out of the jar!

Ingredients in this Pickled Jalapeños Recipe

• Chili Peppers – cut in slices. You can leave the seeds or remove some to make it less spicy.
• Garlic cloves – Peel and crush the garlic cloves
• White vinegar – Distilled white vinegar is the way to go with this pickled jalapeno recipe. You can try another vinegar like apple cider vinegar, but keep in mind that it will affect the taste.
• Water – The ideal is to use filtered water or buy distilled.
• Sugar cane – also known as granulated white sugar. I would not recommend using any other type of sugar as it will affect the taste.
• mustard seeds – just 1 tsp. You can skip if you don’t like the taste or can’t find them.
• black peppercorns – same as above. Skip them if you prefer not to use them.
• kosher salt – 1 tablespoon sounds like a lot of salt but is needed for the pickling and flavors.

How to pickle jalapenos

STEP 1: PREPARE PINT CANS

In 2-pint mason jars, evenly distribute sliced ​​jalapenos, mustard seeds, and black peppercorns.

STEP 2: MAKE BRINE

In a large pot, add the garlic cloves, vinegar, water, cane sugar, and salt. Bring to a boil and continue cooking until the sugar and salt are completely dissolved. Remove from heat and allow mixture to cool to room temperature (you can add your hot brine to the jalapenos, but they won’t stay crisp).

STEP 2: COVER THE JALAPENOS + SAVE

Once cooled, use a ladle to pour brine into your mason jars so the jalapenos are completely covered. Screw on the lid and then store in the refrigerator for at least 24 hours or up to 2 weeks.

How spicy are they?

The spice level will depend on when you eat them. If you eat them fast enough, they will be spicier. However, the vinegar (acid) helps break down their acidity so they become less spicy over time.

How to Store Pickled Jalapenos

Fridge – place in a sealed container or mason jar with a tight-fitting lid in the refrigerator for up to 2 weeks.

Container – You can also can your jalapeños in pickle. To store them safely, follow the USDA guidelines for canning safety.

Serving Your Pickled Jalapeno Recipe

The sky truly is the limit when it comes to pickled and sliced ​​jalapenos. You can certainly eat them right out of the jar, but here are some other ideas:

• in a salad – add them to your favorite salad recipe or you can even mix them into your dressing.
• in a sandwich – The perfect spicy crunch for your next sandwich.
• to the tacos – add a little kick to your cues.
• in guacamole – I always add jalapeno peppers to my guacamole, but pickled peppers would be a great addition!
• to your nachos – the key to the most delicious nachos is to add this pickled jalapeños recipe. Don’t beat it until you try it!

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Pickled Jalapeno Recipe

Learn how to make this Pickled Jalapeno Recipe in just a few simple steps! They are the perfect addition to any salad, sandwich, or even nachos! You’ll never go back to jarred jalapenos again.

• Author: david lederle
• Preparation time: 10 minutes
• Time to cook: 10 minutes
• Total time: 20 minutes
• Produce: 2 Glass jars 1X
• Method: Pickle
• Diet: vegan

• 10 jalapenos, sliced
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 2 garlic cloves, peeled + crushed
• 1 1/4 cup distilled white vinegar
• 1 1/4 cup water
• 2 tablespoons sugar cane
• 1 tablespoon kosher salt

1. In 2-pint jars, evenly distribute sliced ​​jalapenos, mustard seeds, and black peppercorns.
2. In a large pot, add the garlic cloves, distilled vinegar, water, cane sugar, and salt. Bring to a boil and continue cooking until the sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature (you can add the hot brine, but the jalapenos won’t stay crisp).
3. Once cooled, use a ladle to add brine to your mason jars so the jalapenos are completely covered.
4. Screw on the lid and then store in the refrigerator for at least 24 hours or up to 2 weeks.

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