Pickled Jalapenos Recipe
This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: jalapenos, pickled, pickling, recipe, spicy
Servings: 1 jar
Calories: 151kcal
- 5-6 jalapeno peppers sliced
- 1 cup white vinegar
- 1 cup water
- 1 clove garlic smashed
- 1 tablespoon honey or use sugar
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon peppercorns
First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, black peppercorns, and salt to a pot. Bring the brine mixture to a quick boil.
Give it a quick stir, then remove the brine from heat. Cool slightly.
Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Keep covered in the refrigerator. Use within 3 months.
You can use your pickled jalapenos right away, but it is best to way at least a day or 2 to let them really pickle.
Calories: 151kcal | Carbohydrates: 27g | Protein: 1g | Sodium: 6998mg | Potassium: 232mg | Fiber: 3g | Sugar: 20g | Vitamin A: 755IU | Vitamin C: 84mg | Calcium: 67mg | Iron: 1.2mg