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How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!

Pickled Jalapeños Recipe

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 1 pint 1x
  • Category: condiments, pickles
  • Method: stovetop
  • Cuisine: Mexican
  • Diet: Vegan

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
  • 78 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

  1. Slice jalapeños into 1/4″ slices and place in a pint or a 2-3 cup jar.
  2. 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.
  3. Pour the sauce pan contents over the sliced jalapeños, tucking the bay leaf and garlic along the side.
  4. 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

Keywords: pickled jalapeño, pickled jalapeños, how to pickle jalapeño peppers, homemade pickled jalapeños