Quick pickled jalapeno peppers are the perfect addition to any dish. Add an extra layer of flavor while preserving your peppers to enjoy for the months to come!
Being able to open the fridge and have food where you know exactly what the ingredients are is so rewarding! You can feel good about what you are consuming, and it tastes a million times better than anything you can buy at the store.
These are so quick and easy to make, you will want to make them again and again! Give these are a gift to your hostess or to your neighbor as a thank you. You can’t go wrong making these.
Try them on a Nacho Baked Potato, tacos, soups, pizzas, you name it. They keep their texture and taste even after months. They will keep for up to a year. You could also pressure can these so that they would last even longer, but you would need to follow proper canning directions not provided in this post to do that safely.
I always thought things that were pickled, tasted like pickles. These don’t taste like pickles at all. Since these don’t have dill in them that it the biggest reason why. They have the slightest vinegar taste to them, but it is mostly just pure jalapeno goodness. I hope you enjoy them as much as my family and I do!
- Jalapeno Peppers
- Distilled Vinegar
- Sterilize two, 16-ounce jars and lids.
- Wash and dry the peppers.
- Chop into coins.
- In a medium sized pot, bring the vinegar, water and salt to a boil.
- Add the peppers and garlic to the vinegar water mixture and stir. Then remove from the heat.
- Let the peppers sit in the brine for 15 minutes. The peppers will change color.
- Pack jars with the peppers and brine.
- Let cool then store in the refrigerator.
- 1 1/2 lbs. Jalapeno Peppers
- 2 C Water
- 2 C Distilled White Vinegar
- 2 Tbs Salt
- 1 tsp Minced Garlic
- Sterilize your jars and lids.
- Wash the peppers thoroughly and dry them. Chop into rings.
- In a large pot, bring the vinegar, water, and salt to a boil. Add the peppers and garlic to the pot, stir then remove from heat.
- Let the peppers sit in the brine for 15 minutes.
- Pack the jars with the peppers and the brine.
- Let them cool, then store in the refrigerator.
- After 24 hours, serve.
These will last for several months in the refrigerator.
These may be canned if you would prefer pantry storage instead.
You can use old jars and lids for these.