Easy Homemade Pickled Jalapeños

Name: Easy Homemade Pickled Jalapeños
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 20 large jalapeños (sliced, stems discarded); 2 cloves garlic (smashed and peeled); 1 cup distilled white vinegar; 1 cup filtered water; 4 tablespoons sugar (optional as it is for flavoring); 2 tablespoons kosher salt

4.5

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 1

Author : Laurie McNamara

garlic homemade jalapenos

Ingredients

Remove All · Remove Spices · Remove Staples

20 large jalapeños (sliced, stems discarded)2 cloves garlic (smashed and peeled)1 cup distilled white vinegar1 cup filtered water4 tablespoons sugar (optional as it is for flavoring)2 tablespoons kosher salt

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Instructions

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Step 1

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Step 2

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Step 3

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Step 4

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

Step 5

**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.