Go Back
–+ servings

Homemade Tangy Pickled Jalapeños

These zesty pickled jalapeños are the perfect way to preserve the vibrant flavor and heat of fresh peppers. With just a handful of simple ingredients, you can create a versatile condiment that adds a spicy kick to tacos, nachos, sandwiches, and so much more!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 48 servings
Course: Condiment
Cuisine: American
Calories: 5
Ingredients Method Nutrition

Ingredients
  

  • 12-15 fresh jalapeño peppers sliced into rings
  • 1 cup white distilled vinegar
  • 1 cup water
  • 4 cloves garlic peeled and lightly crushed
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns optional
  • 1/2 teaspoon whole coriander seeds optional

Method
 

  1. Wearing gloves, slice jalapeños into uniform rings about 1/4 inch thick. For milder pickled jalapeños, remove the seeds and membranes. Leave them in for extra heat.
  2. Combine vinegar, water, sugar, salt, and garlic cloves in a medium pot over medium-high heat. If using, add the peppercorns and coriander seeds. Bring to a boil, stirring until sugar and salt completely dissolve. Remove from the heat.
  3. Pack the sliced jalapeños into clean glass jars, pressing down gently to fit as many as possible without crushing them.
  4. Carefully pour the hot vinegar mixture over the jalapeños, making sure they're completely submerged. Include the garlic cloves and spices, distributing evenly among the jars.
  5. Allow the jars to cool to room temperature, then seal with lids. Let sit for at least 30 minutes before serving for quick pickles.
  6. For best flavor, refrigerate for at least 24 hours before enjoying. The jalapeños will continue to develop flavor as they sit.

Nutrition

Calories: 5kcalCarbohydrates: 1gSodium: 146mg
Tried this recipe?Let us know how it was!