Pickled Jalapenos

Want to keep your fresh jalapeños for longer? Try this easy pickled jalapenos recipe! All you need is simple ingredients-made under 15 mins.

Course Condiment

Cuisine American, Mexican

Prep Time 5

Cook Time 5

Servings Servings

Calories 22kcal

Author Sujatha Muralidhar

Ingredients

10-12 fresh jalapeños
1 cup white vinegar
1 cup water
2 cloves garlic peeled and smashed
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds

Instructions

Preparing the Jalapeños

Wash and Dry: Wash the jalapeños thoroughly and pat them dry.
Slice: Cut off the stems and slice the jalapeños into rounds or halves, depending on your preference.

Making the Brine

In a saucepan, combine the vinegar, water, garlic, sugar, and salt.
Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
Remove the saucepan from heat and let it cool for a few minutes.

Pickling the Jalapeños

Place the mason jar, and add smashed garlic, black peppercorns, and mustard seeds at this stage.
Then pack the sliced jalapeños tightly.
Pour the hot brine over the jalapeños, making sure they are fully submerged. Leave about ½-inch of headspace at the top of the jar.
Seal the jar with a lid and let it cool to room temperature.
Once cooled, store the jar in the refrigerator.

Notes

To Refrigerate: Make sure the jar is tightly sealed to keep the pickles from drying out or absorbing unwanted odors. The pickled jalapenos can last for several weeks refrigerated.

To Freezer: Transfer the pickles to a freezer-safe container or a heavy-duty freezer bag. Freezing the pickles will help preserve them for up to three months, but the texture may turn soft once thawed.

To Thaw: To prevent contamination, thaw the pickles in the refrigerator for the best results. Also, avoid melting them at room temperature.

To Reheat: These crunchy pickled jalapenos are meant to be consumed cold, so reheating them is unnecessary. Once thawed, you can enjoy the pickles directly.

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