The BEST easy homemade pickled jalapeños

The BEST easy homemade pickled jalapeños

Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.

TO MAKE THESE HOMEMADE PICKLED JALAPEÑOS YOU WILL NEED:

• jalapeños – Medium to large in size.
• garlic – This adds distinct and punchy flavor.
• white distilled vinegar – Used in all sorts of food preservation methods.
• water – To cut the vinegar.
• sugar – Adds flavor and is totally optional.
• kosher salt – For flavor and aids in preservation.

CAN THIS PICKLED JALAPEÑO RECIPE BE CANNED?

This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, follow the USDA guidelines.

With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.

HOW LONG WILL THESE PICKLED JALAPEÑO LAST?

If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.

HOW SPICY ARE THESE PICKLED JALAPEÑOS?

At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.

HOW CAN I MAKE CRUNCHY PICKLED JALAPEÑOS?

Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.

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