Pickled Jalapeños are a happy burst of peppery spice and bright tang, giving life to sandwiches, soups, burritos, eggs and more. The possibilities are endless!
To listen is to continually give up all expectation and to give our attention, completely and freshly, to what is before us. To listen is to lean in, softly, with a willingness to be changed by what we hear. ~ Mark Nepo
Pickled Jalapeños have become a staple in our house. Mild to medium spice these delicious gems add a perfect spark to so many dishes. They are fast and easy to make with pantry staples. Apple cider vinegar adds amazing flavor and boosts up nutrition. We accent the peppers with garlic, bay leaves and oregano. Sugar balances out the heat, so if you like more spice you can cut the sugar back. Or leave the sugar out add honey (after boiling to preserve the nutrients).
This is a definite recipe to play with to find your preferred flavor preference. You could add cumin seeds or mustard seeds or fennel seeds, play around with different herbs. Let us know what you create!
Ingredients in Pickled Jalapeños:
- jalapeño peppers
- apple cider vinegar, or white vinegar
- sea salt
- sugar or honey
- bay leaf
- dried oregano
- garlic cloves
How to make Pickled Jalapeños in 2 steps:
Step One: Slice jalapeños 1/4 inch thick. No need to remove seeds. Place them in a jar that has a sealing lid.
That’s it! Ready to eat in 30 minutes and flavor gets better over time. They keep for at least 2 months in the fridge.
More pickled recipes you may enjoy:
- Quick Pickled Vegetables
- Pickled Red Onions
- Pickled Shallots
- Quick Pickled Zucchini and Summer Squash
- Moroccan Pickled Eggplant
Hope you enjoy these Pickled Jalapeños. Let us know your favorite ways to eat them!Print
How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!
- Slice jalapeños into 1/4″ slices and place in a pint or a 2-3 cup jar.
- In a sauce pan, combine water, vinegar, salt, sugar, bay leaf, oregano, peppercorns, and garlic bring to a boil and remove from heat. Let sit 5 minutes.
- Pour the sauce pan contents over the sliced jalapeños, tucking the bay leaf and garlic along the side.
- Ready to eat in 30 minutes. They get even better after 24 hours. Store sealed in the fridge.
Keep sealed in the fridge for up to two months.
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