Easy Pickled Jalapeño Recipe

Pickled jalapeños- A very simple recipe, go very well with Mexican dishes, as a pizza topping, with wraps, with burger, list is endless. I am a very big fan of these crunchy, sweet, tangy and spicy jalapeños, which actually need just 10 minutes to prepare. Isn’t that great? I have been eating store bought jalapeños until I tired this recipe. I promise you will also never go back to jarred jalapeños again once you try these making at home.

These jalapeños are so much better and healthier as they do not contain preservatives and artificial color. You can adjust the amount of sugar as per your taste but remember longer these are left refrigerated, the sweeter they become. These jalapeños can be stored refrigerates up to 2 months or might be longer. Give this simple recipe a try and Enjoy!!!

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Step by Step Instruction with Photos

1. Thinly slice the jalapeños.

2. In a sauce-pan add smashed garlic, white vinegar, water, sugar and salt. Bring it to boil at low-medium flame.

3. Switch off the flame, add sliced jalapeños and dry whole red chili. 

4. Give it a mix and let it sit for 10-12 minutes. You will see jalapeños changing its color.

5. Using tong transfer the jalapeno into lidded jar, pour in liquid to fill the jar.

6. Let the pickled jalapeños cool to room temperature. Store refrigerated for up to 2 months.

Recipe Card

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Easy Pickled Jalapeño Recipe

Author: Rekha Nahata Cooking Method: Boiling Cuisine: Mexican Courses: From the Scratch, Side Dish Recipe Keys: H Homemade N No Preservatives Used Q Quick recipe Z Zero OIl

Difficulty: Beginner Prep Time 5 min Cook Time 5 min Rest Time 1 hour Total Time 1 hr 10 mins Servings: 8 Best Season: Suitable throughout the year

Description

Pickled jalapeños- A very simple recipe, go very well with Mexican dishes, as a pizza topping, with wraps, with burger, list is endless.

Ingredients

Servings

• 8 Jalapeños (thinly sliced)
• 2 Garlic clove (smashed)
• 2-3 Dry red chili (optional)
• 1 cup White distilled vinegar
• 1 cup Water
• 3-4 Tbsp. Sugar
• 1 Tbsp. Salt

Instructions

1. Thinly slice the jalapeños.

2. In a sauce-pan add smashed garlic, white vinegar, water, sugar and salt. Bring it to boil at low-medium flame.

3. Switch off the flame, add sliced jalapeños and dry whole red chili. 

4. Give it a mix and let it sit for 10-12 minutes. You will see jalapeños changing its color.

5. Using tong transfer the jalapeno into lidded jar, pour in liquid to fill the jar.

6. Let the pickled jalapenos cool to room temperature. Store refrigerated for up to 2 months.

Note

• Sweetener: Adjust sugar as per your preference. if you like your jalapeños more on sweeter side you can add more and vice versa. But remember longer these are left refrigerated, the sweeter they become. 
• Storage: These jalapeños can be stored refrigerates up to 2 months or might be longer.
• Adding dry red chili is optional.

Keywords: Homemade, No Preservatives Used