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Jalapeño Pickles » Simple and Healthy Recipe! ✅

this bittersweet Pickled Jalapeños Recipe is the best way to enjoy hot pepper. All you need to do is leave the jalapeno slices in a pickling solution overnight in the refrigerator. This quick and easy dish goes perfectly with tacos, burgers, and nachos!

make it a juicy Air Fryer Burger or some Nacho Bread Sheetthere is always something that will elevate the flavor…

jalapeno pickles!

They are a bit more tame than fresh and have a deliciously tangy, tart bite.

And while slice jars are delicious and a great quick fix, making them at home is almost as simple and tastes SO much better!

Just chop up the peppers, mix up a homemade brine, add some garlic, dill, and pickled spices, and you’re good to go.

The BEST homemade jalapeños are ready for you to enjoy.

But what is better? They are perfectly marinated and ready to be enjoyed within the next 12 hours!

ingredients

The simple ingredients you need to make this pickled jalapenos recipe include:

  • Jalapenos. This recipe calls for about 4-5 bell peppers, depending on the size. You can also substitute serrano, but you will need more since they are smaller.
  • Vinegar. For that classic pickle flavor, you need distilled white vinegar. While you can use apple cider vinegar, the flavor will not be the same. Rice vinegar or white wine vinegar should be avoided.
  • Waterfall.This is added to balance the acidity of the vinegar.
  • Salt. A must for a good brine! If available, pickled salt is the best way, but table salt will work. Start with less and add more as needed.
  • sugar. You only need a little to offset the acidity of the vinegar.
  • optional ingredients. You can go with whatever flavors you prefer! fresh dill, whole garlic orpickled spiceeach of them is fantastic.

How to make pickled jalapeños

Below you will find the steps to make this recipe for Pickled Jalapeños:

perfect pickle

The brine solution is very easy to prepare.

Add vinegar, water, salt, and sugar to a medium saucepan. Bring to a boil over high heat. Immediately reduce to a minimum and allow the solution to simmer for 2-3 minutes. Stir occasionally.

It is important not to boil or simmer the pickling liquid for too long. If so, there may not be enough mixture left.

slice the jalapeños

If you’ve never sliced ​​jalapeños before, there are a few things you need to know. NEVER use your fingers to scrape off the seeds and membrane. It is best to wear gloves so that the capsaicins do not come into contact with your body.

The easiest way to prepare peppers is using a mandolin. This method results in pieces that perfectly absorb the solution.

Or you can use a sharp knife. Hold stem and slice thin to narrow tip.

If you don’t remove the seeds and membrane, the homemade pickled jalapeños will be spicier.

fill the jars

Wide-mouth pint canning jars are the best choice for this recipe.

If you are marinating sliced ​​jalapeños on your own, put them in the jar.

If not, add other ingredients along with the peppers. The best seasonings to add are fresh dill, black peppercorns, whole cloves of garlic, and pickled spice.

Pour hot brine solution over jalapeños. If there is extra room at the top, add water to fill the jar.

Add ingredients to jar. Pour in the brine solution.

cover and store

Clean the rim of the jar first to make sure there is nothing in the middle of the lid. Then screw the top on tightly.

Place the pickled jalapeños in the refrigerator. Wait at least 4 hours before using. Although they will be even better with each passing day.

Meal preparation and storage.

  • Set up: This is a recipe that needs to be made ahead of time! Do this a couple of days before you need it for best results.
  • Store: Pickled jalapeños will last in an airtight jar in the refrigerator for up to 2-3 months. As they sit, they will lose their spiciness.
  • To freeze: You can store these peppers in a freezer safe container for up to 5 to 6 months. Be sure to drain the brine liquid first.

Frequent questions

Is eating pickled jalapeños good for you?

Pickled jalapeños are not only delicious, they are also packed with nutrients and aid digestion.

Do pickled jalapeños taste any different?

By subtracting the jalapeños, they are left with a vinegar flavor and a milder spiciness than the raw version. You can add additional flavors like garlic, pepper, dill, or even cumin.

What is the difference between pickled and fresh jalapeños?

Pickled jalapeños are milder than the raw version and have a tart flavor. The difference is similar to cucumbers and pickles.

Expert tips and tricks

  • put on the gloves. Protect your skin from the capsaicin in the peppers so nothing gets burned!
  • Just enough.Heat the brine solution until the sugar and salt have dissolved.
  • Cool down.Let the vinegar solution cool before adding it to the jalapeños.
  • Complete it. The jalapeños must be completely covered with water before placing them in the refrigerator.
  • Be creative. Try these peppers in your favorite dishes. They’re delicious on pizza, burgers, nachos, tacos, and more!

Ways to Use Pickled Jalapeños

These sweet and hot peppers go well with many dishes, try them first:

More Quick Pickled Vegetable Recipes

If you enjoyed making pickled jalapeños, these other veggies might be your new favorites:

Quick Pickled Jalapeños Recipe

this bittersweet Pickled Jalapeños Recipe is the best way to enjoy hot pepper. All you need to do is leave the jalapeno slices in a pickling solution overnight in the refrigerator.

  • 4 jalapeno peppers, thinly sliced

  • ⅔ cup distilled white vinegar

  • ⅓ cup of water

  • 1 ¼ teaspoon salt

  • 1 tablespoon. sugar

  • Chili flakes in brine, garlic and/or dill, optional

  1. Add the vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then lower the heat to low. Simmer for 2-3 minutes, stirring occasionally, or until salt and sugar have dissolved.

  2. Add sliced ​​jalapeños to a 16-ounce cup. glass jar along with pickled spices, chili flakes, garlic and/or dill, if using.

  3. Pour the hot solution over the jalapeños and allow them to cool to room temperature. If there is room left in the jar, pour in more water until it reaches the top.

  4. Cover jar with lid and refrigerate for at least 4 hours or up to overnight before enjoying.

Meal preparation and storage.

  • Set up: This is a recipe that needs to be made ahead of time! Do this a couple of days before you need it for best results.
  • Store: Pickled jalapeños will last in an airtight jar in the refrigerator for up to 2-3 months.
  • To freeze: You can store these peppers in a freezer safe container for up to 5 to 6 months.

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