Pickled Jalapeños Recipe
These homemade pickled jalapeños add the perfect pop of heat and tangy flavor to your favorite meals. No canning required!
Servings 16
Calories 11kcal
Cost $5
Equipment
- Saucepan
- 16oz mason jar
Ingredients
- 6-8 jalapeño peppers
- 2 Tablespoons minced garlic
- 1/2 cup water
- 1/2 cup white vinegar
- 1 Tablespoon salt
- 2 Tablespoons sugar
Instructions
- Slice the jalapeños and place in a 16 oz mason jar with the minced garlic.
- In a small saucepan over medium-high heat, bring the water and vinegar mixture to a simmer.
- Once simmering, add the sugar and salt and stir until completely dissolved.
- Pour the hot brine directly over the garlic and jalapeños, filling the mason jar. Allow to cool.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Yield: Makes about 1 pint (16 oz) of pickled jalapeños. Double the recipe for a quart jar.
- Less Heat: Remove the seeds and soak sliced jalapeños in cold water for 30 minutes before pickling.
- Storage: Let cool to room temperature, then refrigerate. Keeps for several months in the fridge.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 437mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.1mg