This is serious business at our house. Pickled jalapenos are almost classified as a snack for my husband. He loves them so much!
First and foremost, DON’T FORGET TO WEAR YOUR GLOVES!!!
Yes, an investment in some kitchen gloves is essential for making anything that calls for a spicy chili pepper. Make it mandatory. AND avoid your eyes at all costs. Take it from me, jalapeno juice is not too comfortable when you rub your eyes.
Whew, now that I’ve got that warning out there, let’s make these yummy slices!
This recipe was inspired by Love and Lemons. They have a beautiful blog and I own one of their cookbooks!
I use about 10 jalapenos depending on their size. Then slice them up and divide them in the jars. The recipe calls for 2 – 16 oz jars, but I used 8 oz and then a small one. It’s not science and divide how many jars you want. Stuff them to the brim. I mean really pack in the jalapenos. When you pour the brine over them, the liquid will fit, and the jalapenos will soften. I add the garlic when the jar has cooled. Then refrigerate. They will last a good couple of weeks.
FYI, these make fun gifts for your spicy loving family and friends!
Pickled Jalapeno's
Perfect to add to your burgers, salads, tacos, even pizza or wherever you want that sweet and spicy little bite!
Ingredients
- 10 Jalapenos, sliced thin
- 2 whole garlic cloves (or more. I use one per jar)
- 1 cup white distilled vinegar
- 1 cup water
- 1/3 cup cane sugar
- 1 tablespoon kosher salt
Directions
- Divide sliced jalapenos into the 2 (16-ounce) jars. Or whatever size you have.
- In a small saucepan, over low heat, simmer the vinegar, water, sugar and salt. Stir occasionally until the sugar and salt are dissolved. About 5 minutes.
- Pour the hot mixture into the jars over the jalapenos. Let cool completely.
- Once cooled, add the garlic into the jars.
- Put the lid on and keep chilled in the refrigerator.
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