When W and I got married, I’m not sure he knew what he was in for. I grew up learning how to can things, pickle things and turn fruit into butter…he did not see it coming.
I have a deep desire to make things at home as much as I possibly can. And for about a year now I have been making homemade pickled jalapenos. W loves them on all kinds of things…nachos, totchos, tacos, frittata, tostadas, quesadillas, sandwiches, salads, burgers, pizza…you name it, W would probably love pickled jalapenos on it.
This recipe is super easy, it just takes a little time and care. My advice, turn on some tunes and pickle the afternoon away!
Homemade Pickled Jalapenos
7 jalapenos, seeded and sliced (if you want it spicier, leave the seeds in)
2-3 garlic cloves, peeled and smashed
1/2 cup distilled white vinegar
1/2 cup water
2 TBS sugar
1 TBS salt
1. Put sliced jalapenos into a mason jar, or any other glass jar that has a lid.
2. In a small saucepan, bring the garlic, vinegar, water, sugar and salt to a boil. Stir and make sure the sugar is completely melted. Remove from heat and let cool.
3. When the brine is cool, pour over the jalapenos. Put the lid on and gently shake to distribute the brine and get rid of any air bubbles. Once cooled completely, put the jar into the fridge to chill. They should be ready to eat in 24-48 hours. You can keep these in the fridge for up to six months, but I guarantee they won’t last but a week or two 🙂
*This recipe makes a 16 oz. Ball jar comfortably. I always double the recipe because we go through them so fast and usually have some brine left over. Don’t waste it…pour it over red onions and use them for taco night!
We really hope you enjoy these pickled jalapenos! Get creative y’all and add other ingredients that you find tasty, and definitely get creative in your uses for them! I’ve used the pickling liquid in salad dressings, sauces and even cocktails.
As always, leave us your comments and tell us what you think!
Happy pickling friends!