Description
How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!
Ingredients
Units
Scale
- 7–8 fresh jalapeños, or enough to fill a pint jar.
- 1 cup water
- 1 cup cider vinegar, or white vinegar
- 2 teaspoons sea salt
- 2 tablespoons sugar, (or 1 1/2 tablespoons of honey)
- 1 bay leaf
- 1 teaspoon dried oregano
- 5 peppercorns
- 2 garlic cloves, cut in half
Instructions
- 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.
Notes
Keep sealed in the fridge for up to two months.
Nutrition
- Serving Size: 4 jalapeños
- Calories: 15
- Sugar: 2 g
- Sodium: 312 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg