Have you ever been in the mood for pickled jalapenos only to find out they are soggy and limp when you pull them out of the jar? This is not that kind of recipe! This recipe is as fresh as you can get and only takes 10 minutes to make.
If you have never made pickled jalapenos before I think you will be surprised how quick and easy it is. You may already have some of the ingredients on hand. And if you don’t, they are really cheap to buy and will last you through many batches of this recipe!
Prepare Your Jar
Your first step is to thoroughly wash and dry a pint sized jar and lid. I much prefer lids that screw on, like these, rather than using metal lids and bands. Either one will work, I just find the screw on lids easier when I’m grabbing a few peppers out. These peppers are meant to be refrigerated and eaten somewhat quickly. They aren’t meant for long term storage so it is not necessary to have the traditional lids/bands.
Get Your Ingredients Together
After your jar is ready, gather the star of the show – the jalapenos! I find that 5-6 medium size jalapenos fit well into this size jar. Wash and dry your peppers and slice them into rings. The thicker you slice them, the crunchier they will be when they are ready to eat. About 1/4 inch thick is perfect for my preference. When you have them all sliced up, pack them as tight as possible inside of your jar.
Now we are ready to make the pickling liquid to pour over the top. To a pan, add the water, vinegar, pickling salt, garlic, and sugar and bring to a rolling boil. The sugar in this recipe does not make the jalapenos too sweet, but it does tame down the spice a little bit. I really like it in this recipe because I have a habit of grabbing a few out of the jar every time I pass the fridge and they aren’t too hot to eat by themselves this way. If you prefer much hotter peppers, you can reduce or skip the sugar.
Once the liquid is boiling, remove it from the heat and pour it over the peppers that you packed inside the pint jar. Quickly seal the jar with the lid and let it rest on the counter until it cools enough to be handled. You will notice within a few minutes that the vibrant green color starts to turn to olive green. That’s because the boiling water is ever so slightly cooking the peppers and allowing the spices to absorb. Once the jar is cool to the touch, place it in the refrigerator. The peppers will be ready to eat the next day and can be enjoyed for up to two months!
I think you will enjoy these much more than the kind you buy from the store – you just can’t beat the fresh taste!
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Small Batch Pickled Jalapenos
Ingredients
- 5-6 Jalapenos, sliced
- 3/4 cup white vinegar
- 1/4 cup water
- 1 Tablespoon pickling salt
- 1 Tablespoon sugar
- 1 teaspoon minced garlic
Instructions
- Add vinegar, water, pickling salt, sugar and garlic to small pan and bring to rolling boil
- Slice jalapenos into rings
- Pack glass jar tight with jalapeno slices
- Pour vinegar mixture over jalapenos, covering them completely
- Immediately place lid tightly on jar and let sit on counter until it has cooled down. Once the jar is cool to the touch, place in refrigerator.
