Description
This quick-pickled jalapeño recipe is an easy way to preserve fresh peppers with bold, tangy flavor. No pressure canner needed—just a simple brine and 40 minutes from start to finish.
Ingredients
Scale
- 1 lb fresh jalapeños, sliced into rings
- 2 cloves garlic, peeled
- 1.5 cups white vinegar
- 1/2 cup water
- 1 Tbsp salt
- 1 Tbsp sugar
Instructions
- Wash and slice jalapeños; peel garlic cloves.
- Add vinegar, water, salt, and sugar to a saucepan. Bring to a boil, stirring to dissolve.
- Remove from heat. Add jalapeños and garlic to the hot brine, cover, and let sit for 30 minutes.
- Transfer to a clean, airtight jar and refrigerate.
- Let chill for 24 hours before using for best flavor.
- Use within 2 months, keeping refrigerated.
Notes
For extra heat, keep the seeds in.
To customize, add a pinch of smoked paprika or switch white vinegar with apple cider vinegar.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 32
- Sugar: 1g
- Sodium: 876mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg