If you have made any of my other recipes, it is no surprise to you that I am a fiend for spicy food. I don’t even think I can come up with a meal that I am not adding some type of hot sauce, or pickled pepper to. I just love the burn that you get from spicy food, and these pickled jalapeños hit the mark!
These are so easy to make and taste way better than store bought. I love having these on hand for topping salads, or on top of shrimp tacos! Let’s be honest, I will eat these straight out of the jar with a fork…don’t judge me.
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Why You’ll Love These Peppery Pickled Jalapeños
How to Make These Pickled Jalapeños
Please see recipe card at the bottom of this post for the full recipe details.
- Slice the jalapeños. I like to wear a glove when doing this, if you have ever had “hot hands” you will not play around with fresh jalapeños ever again lol!
- Make the brine. In a small pot add in vinegar, water, sugar, and salt. Over a low-medium heat bring the mixture to a simmer, and let simmer for 5-6 minutes until everything is dissolved. Stir occassionally.
- Add the peppers to a jar. While the brine is simmering, add peppers to the jar. For this recipe I used a 32 oz wide mouth mason jar. Stuff the peppers, whole garlic cloves, and peppercorns into the jar.
- Pour the brine. Remove brine from heat, and carefully pour the liquid into the jar to cover the jalapeños. Allow the jar to sit uncovered on the counter for an hour.
- Refrigerate! After the jar has cooled down, screw on the lid and store in the fridge for up to 2 weeks. Enjoy!
Recipe FAQs
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Peppery Pickled Jalapeños
Ingredients
Equipment
Method
- Start by slicing the jalapeños. Slice these to your preferred thickness, try to think about the size per bite! This also depends on how big your jalapeños are. Pro tip – wear gloves when slicing so you don't get "hot hands".
- Now make the brine! In a small pot over medium-low heat add in water, vinegar, sugar, and salt. Bring mixture to a simmer, and simmer for 5-6 minutes stirring occasionally. Everything should be fully dissolved.
- While the brine is simmering, stuff the peppers into the mason jar. I use a 32oz wide mouth mason jar. Add in the whole cloves of garlic, and the peppercorns to the jar.
- When the brine is done, remove from heat and pour brine over the jalapeños in the jar. Let this sit uncovered to cool for an hour. After an hour, add the lid and store in the fridge for up to 2 weeks. Enjoy!
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