Maybe it’s the simplicity of pickled jalapeños that makes them such a universal favorite for spicy food fans of all levels. It’s just pickling juice and pepper, simple as that. Tang and heat. That’s pure joy in our books.
Pickled jalapeños are, of course, easy to pick up in stores (in the pickle section), so if you don’t have extra jalapeño peppers sitting around, the juice may not be worth the squeeze in terms of cost-effectiveness. But if you’re at the end of the growing season and have a bevy of extra jalapeños sitting around (or if you simply like homemade everything), pickling is an excellent way to prolong your spicy enjoyment for weeks to come, if they last that long of course.
They are delicious on sandwiches and salads, and we (like many) have been known to pop a few wheels as a tangy open-door refrigerator snack. They are too good to pass up once in view.
Like this recipe? You’ll love these too:
- Pickled Banana Peppers: Want a milder alternative to pickled chilies? Banana peppers are an excellent choice.
- Pickled Habaneros: And yes, you can go much hotter with your pickled peppers.
- Chili Pickled Garlic: The jar itself looks as beautiful as it tastes.
- 20 jalapeño peppers stemmed and sliced into wheels
- 2 cloves garlic peeled and smashed
- 1 1/4 cup distilled white vinegar
- 1 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons kosher salt
- In a sauce pan over high heat, combine the white vinegar, water, sugar, salt, and garlic. Stir occasionally to fully dissolve the sugar, and bring the mix to a boil.
- Add the jalapeño pepper rings. making sure to cover the rings with the pickling liquid. Then remove the sauce pan from the heat source and allow the jalapeños to sit in the liquid for 15 minutes.
- Transfer the pickled jalapeños to a quart jar, then carefully pour the pickling liquid over top of the jalapeños until the jar is topped off with pickling liquid.
- Allow the jarred pickled jalapeños to fully cool to room temperature. Enjoy immediately, or for best flavor seal the jar and refrigerate for 2 to 3 hours prior to use.
Can I can this to make it shelf stable.
If you make these, how long will they last in the refrigerator? Should I can them (like stewed tomatoes?) or freeze them if I’m not going to use them quickly?
Just made this because I didn’t have pickled jalapenos for a recipe. 20 minutes later, I tasted them and I will never buy pickled jalapenos again. The flavor was fabulous and there was the tiniest bit of extra crunch. Easy, fast, delicious!