Go Back
–+ servings
Print

Pickled Jalapenos

Pickled vegetables are a fav of mine and these jalapenos are a great one to have in the fridge
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American, Australian, Mexican, Worldwide
Keyword Jalapenos, Pickled Chili, Pickled Jalapenos, Simple Pickle
Prep Time 2 minutes
Cook Time 5 minutes
Pickle Time 30 minutes
Total Time 7 minutes
Servings 10 people
Calories 12kcal
Author AnotherFoodBlogger

Ingredients

  • 6 jalapenos
  • 1 tbsp sugar
  • 1 tbsp salt
  • 2 cloves garlic
  • 1 cup white vinegar
  • 1 cup water

Instructions

  • Slice pickles to whatever thickness you like. I like a bit of crunch so I don't go too thin
  • Place water, vinegar, salt, sugar & garlic into a saucepan and bring to a rolling boil.
  • Remove from heat and add jalapenos. Stir and transfer to an airtght container. Once cooled store in the fridge

Notes

 

Essential Tools

  • chopping board
  • sharp knife
  • saucepan
  • measuring utensils
  • spoon

Tips/Tricks

  • the more sugar you add (aside from being sweeter) the less spicy they will be once pickled.  I find 1 tbsp gives enough pickle to spice ratio
  • pickled jalapenos will keep for 1 - 2 months in the fridge but I made mine 2 weeks ago and am pretty much finished!
  • ready to eat by the time they cool but I find they are best after a couple hours in the fridge.

Nutrition

Calories: 12kcal | Carbohydrates: 1g | Sodium: 699mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 10.1mg | Calcium: 4mg