Pickled Jalapeños
Pickled Jalapeños are crunchy, spicy and a little sweet. They are easy to make and make a great addition to tacos, nachos and burgers!
Servings 6
Calories 46kcal
Ingredients
- 3/4 cup distilled vinegar
- 3/4 cup water
- 1 tablespoon kosher salt
- 1/4 cup granulated sugar
- 8 jalapeños sliced thin
- 4 cloves garlic smashed
Instructions
- Combine vinegar, water, salt and sugar together in a small saucepan. Cook over medium heat until the salt and sugar dissolve.
- Divide pickles and garlic between two 16 ounce jars. Pour brine over the top.
- Allow the jalapenos to come to room temperature. Place lid on jalapeños and refrigerate for at least 24 hours before using.
Notes
This recipe is not made for canning. Please use a recipe specifically for canning if you'd like to can your pickled jalapeños.
When you're cutting the jalapeños, some of the seeds will come out. You can discard them or add them to the pickles if you want to keep the heat.
Nutrition information for estimation purposes only.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1166mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 201IU | Vitamin C: 23mg | Calcium: 9mg | Iron: 1mg