Pickled Jalapenos
With the perfect blend of spicy and sweet, these Pickled Jalapenos are as versatile as they are delicious!
Ingredients
- 20 fresh jalapeno peppers , stems removed and sliced into 1/4 inch thick slices
- 3-4 cloves garlic
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 2 tablespoons sea salt, pickling salt or kosher salt
Instructions
- USE GLOVES! Slice the jalapenos in approximately 1/4 inch thick slices.Divide the garlic up between the jars. You can use small individual jars or one large jar.Pack the jars as tightly as you can with the sliced jalapenos.NOTE: If you're canning the pickled jalapenos- instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars. The reason is that the jalapenos will shrink a little from thehot liquid and this will enable you to more fully pack the jars without wasting space.
- Place the brine ingredients in a pot and bring to a boil.Pour the boiling brine over the jalapenos and screw on the lids. Let cool completely and then transfer the jars to the refrigerator.If canning, leave 1/2 inch headspace from the top of the jar. Process in a water bath for 10 minutes, adjusting for altitude.While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks. Pickled jalapenos will keep for up to a couple of months in the fridge. If you can them they will keep for up to a year.Makes about 4 pint jars depending on the size of the jalapeno peppers.
Nutrition
Calories: 548kcal | Carbohydrates: 121g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 13989mg | Potassium: 743mg | Fiber: 8g | Sugar: 112g | Vitamin A: 3019IU | Vitamin C: 335mg | Calcium: 93mg | Iron: 1mg
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