Quick Pickled Jalapeños
With a salty, spicy-sweet flavour profile, pickled jalapeños are incredibly versatile. This quick pickled version is made with just 5 ingredients and comes together in 10 minutes. They’re deliciously tender, so flavourful and they keep for months!
Equipment
- Sharp knife
- Cutting board
- Small sauce pan
Ingredients
- 3-4 jalapeño peppers
- ¾ cup water
- ¾ cup white vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 garlic clove smashed
Instructions
- Wash the peppers well, remove stems and slice.
- Add a smashed garlic clove to the bottom of a clean 16 oz mason jar and transfer the sliced peppers to the jar, packing them as tightly as you like, seeds and all.
- In a small saucepan, simmer vinegar, water, sugar and salt over medium heat until the salt and sugar have dissolved.
- Remove brine from heat and pour over jalapeños, filling to the top so the peppers are completely submerged.
- Let cool completely, seal and refrigerate for at least 24 hours before consuming to allow the flavours to set.
Notes
Consumption and storage: This recipe has not been tested for water bath canning nor is it shelf stable. It is a quick pickle recipe that can be consumed right away or allowed to pickle further in the fridge. Pickled jalapeños stored in a sealed mason jar will keep well in the refrigerator for 10-12 weeks. Flavours will become sweeter and more mellow over time.