Pickled Jalapeños
Crunchy homemade pickled jalapeños packed with bold flavor, balanced heat, and the perfect tangy bite. Made in small batches to add a spicy kick to sandwiches, tacos, burgers, pizzas, salads, nachos, and more. Bright, zesty, and irresistibly versatile.
Prep:
Cook:
Total:
Servings: 30
Difficulty: easy
Instructions
- 1
Slice the assorted jalapeños into your desired size.
- 2
In a small pot over low heat, simmer all your ingredients, stirring occasionally until the sugar is dissolved. Approximately 5min.
- 3
Place your cut jalapeños in a jar with their seeds and pour your brine over the jalapeños in the jar.
- 4
Let it cool to room temperature without the lid. Once cooled, twist the lid on and let it marinate in the fridge for 24-48hrs.
Nicole's Tips
- 💡The longer you leave to marinate the stronger the taste.
- 💡Can be stored in the fridge for 2-4 weeks in a closed lid jar.