Description
Hey, spice lover! Olivia here—ready to turn up the heat? These homemade pickled jalapeños are crisp, zesty, garlicky flavor bombs you’ll want on everything. No special tools, no canning stress—just a quick simmer, a jar, and your fiery spirit. Taco night, sandwiches, salads—this jar of magic brings it all to life. Let’s get pickling!
Ingredients
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8 jalapeños, sliced (thin for fast pickling!)
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5 garlic cloves, chopped
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1 cup water
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1 cup white wine vinegar (or apple cider vinegar)
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1 tbsp peppercorns (black or rainbow)
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1 tbsp kosher salt
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2 tbsp sugar (or honey/maple syrup)
Instructions
1️⃣ Brine: In a non-reactive saucepan, combine water, vinegar, peppercorns, salt, and sugar. Warm over medium heat, stirring until dissolved (don’t boil!).
2️⃣ Add Heat: Stir in jalapeños and garlic. Simmer gently 2–3 mins until peppers turn army-green but stay crisp.
3️⃣ Jar Up: Remove from heat, cool 5 mins. Transfer peppers & brine to a clean 16-oz jar. Tap to release air bubbles.
4️⃣ Chill: Let cool to room temp (lid off), then seal and refrigerate. Wait 24 hrs for max flavor—worth it!
Notes
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Wear gloves—trust me, no eye rubs!
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Want less heat? Remove seeds and soak slices in cold water 30 mins before pickling.
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Brine leftover? Use in cocktails or marinades!
- Prep Time: 10 min
Nutrition
- Calories: 5 cal Per Serving
- Fat: 0g
- Carbohydrates: 1g