Quick Pickled Jalapeños
I LOVE a quick pickle and these jalapeños are no exception. Not only are the BEYOND easy to make, they pack the perfect punch. Add them on top of literally anything … from eggs to salads to fish tacos to sandwiches, these pickled jalapeños add a subtle heat that you’re bound to love.
If you’ve ever looked at a canning recipe and felt overwhelmed, you’re not alone! Don’t worry, this recipe isn’t intimidating and the overall process is super easy, not to mention the end result is super delicious.
NOTES
Add a tbsp of pickling spices and bay leaf to your brine, for some extra flavour.
what you’ll need
approximately 1/2 lb jalapeños, thinly sliced
2 whole garlic cloves, peeled and smashed
1 cup white vinegar
1 cup water
2 tbsp sugar
2 tbsp salt
the steps
In a medium pot combine the water, vinegar, sugar and salt.
Bring to a gentle simmer, stirring to dissolve the sugar and salt. Next, add the sliced jalapeños and give them a stir to to ensure they are covered and submerged in the brine.
Remove the pot off of the heat and let them sit for 15 minutes.
Transfer the jalapeños into glass mason jars. Ensure that when you transfer the jalapeños from the pot to the jars, that you also transfer enough of the pickling juices to cover the top of the jalapeños. Bring the jars to room temperature, place the lid on and then refrigerate.
Enjoy on top of all your favourite salads, tacos, eggs … the list goes on!
NOTE
*this is not a canning recipe and therefore these jalapeños are NOT self stable. Enjoy them right out of the fridge.
*the longer they sit in the brine, the more mild the peppers will become