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You will never go back to canned peppers after trying these homemade pickled jalapenos. They are so easy to make and only take 10 minutes to complete. Artificial aluminum flavors? Not here! The mixture of vinegar and salt act as a natural preservative allowing this recipe to remain fresh in the fridge for few weeks. These crunchy and tangy jalapenos go well on anything from eggs for breakfast, salad toppers or on your smoked brisket. Here’s how to make this super easy and quick recipe.
Table of Contents
Veggie Prep
First you need to slice your jalapenos. I recommend using a mandolin for even slices. You can this recipe with just the peppers or add any other compatible veggies. I used some sliced carrots and garlic cloves for that extra flavor.
Next, fill a mason jar to the top with these veggies and get started on the vinegar mixture.
How to pickle jalapenos
In a saucepan, add equal parts white vinegar and water, salt, sugar, whole peppercorns and Mexican oregano and bring to a boil.
Pour the hot mixture into the jar filled with the peppers and close the lid shut.
Set in the fridge for an hour or until the pickled jalapenos cool down. Enjoy!
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Printer friendly recipe below:
Pickled Jalapenos
Ingredients
- 6 Large jalapenos
- 4 Garlic cloves
- 1/2 cup Pre-sliced carrots
- 1 1/2 cup White vinegar
- 1 1/2 cup Water
- 1 tbsp Salt
- 1 tbsp Sugar
- 1 tbsp Mexican Oregano
Instructions
- Slice jalapenos using a mandolin for even slices.
- Fill a mason jar to the top with the jalapenos, carrots and garlic cloves.
- Ina saucepan, add equal parts white vinegar and water, salt, sugar, whole peppercorns and Mexican oregano and bring to a boil.
- Pour the hot mixture into the jar filled with the peppers and close the lid shut.
- Set in the fridge for an hour or until the pickled jalapenos cool down.
Nutrition
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