Pickled Jalapenos
Pickled jalapenos are a sweet and spicy jalapeno. These jalapenos are quick, simple, and great for burgers, tacos, nachos, and more. Give this homemade jalapeno recipe a try with your summer produce.
Servings 18
Calories 13kcal
Equipment
- 2 8 ounce glass jars
- Knife
- Medium Sized Pot
Ingredients
- 1 1/4 cup water
- 1 1/4 cup white distilled vinegar
- 6-9 medium jalapenos fresh
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 4 whole garlic cloves peeled
Instructions
- To start you will grab your pot and add the vinegar, water, sugar, garlic, salt and sliced jalapenos in the pan. Bring the pot to medium to medium high heat.
- Stir often cooking until the sugar and salt have dissolved. Then allow the mixture to come to a full boil.
- Remove the jalapenos from the stove once it boils and let them set for 10 minutes to cool.
- Using tons grab your jalapenos and place in a glass jar. Then pour the juice over the top of the peppers, filling to the top.
- Allow the jalapenos to cool for 20 minutes and then seal the jars.
- Store the pickled jalapenos in the fridge for 1-2 months.
Notes
Heat Factor - To leave peppers spicy leave the seeds in the peppers. Or to make the jalapenos mild, remove the seeds and white membrane.
Thickness - You can slice your peppers as thin or thick as you would like.
Nutrition
Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg