homemade pickled jalapenos

Get the recipe for these Quick-Pickled Jalapeños that are crunchy, tangy, spicy, and ready in 10 minutes! Perfect on nachos, sandwiches, snacking, and more.

Quick-Pickled Jalapeños

5-9 jalapeños, sliced* (about 4 cups or 315 grams)

(295 ml) distilled white vinegar

(295 ml) filtered water

kosher, sea, or pink himalayan salt

cane sugar*

garlic

Prep

Use a mandoline or a knife to evenly slice the jalapeños and stuff them into a quart-sized glass mason jar; if you are sensitive to heat, you can remove some or all of the seeds. Add the garlic and carrot to the jar as well, if using.

Pickle

Prepare the pickling liquid by adding the vinegar, water, salt, and sugar to a small pot or pan over high heat. Stir the mixture together to dissolve the salt and sugar. Once the liquid comes to a boil, carefully pour it into the glass mason jar and let it sit on your counter until it cools to room temperature. The jalapeños will gradually shrink, soften, and turn to a more yellow-green over time – if any stick above the liquid in the beginning, press them down with a fork 5-10 minutes later.

Seal your jar once cool, then store in the fridge for up to one month. These pickled jalapeños will be the most crispy within the first week, then will gradually soften with time. Serve as desired.

I made these as a friend said they were good.
These are fantastic!
We eat them on everything! There was a family gathering and I took out a jar and POOF! they were all gone.
It was suggested to swap out the water for white wine which I intend to try but wow are these good. Thanks for the recipe.

https://content.jwplatform.com/videos/S8qbNYfs.mp4

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Quick-Pickled Jalapeños

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