Description
Spicy and tangy quick pickled jalapeños that add a kick to any dish. Ready in minutes and perfect for tacos, nachos, or sandwiches.
Ingredients
Scale
- 4–5 fresh jalapeños, sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 2 cloves garlic, smashed
- 1 tsp black peppercorns
Instructions
- Slice jalapeños into thin rounds.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
- Add garlic and peppercorns to a clean jar.
- Pack the jar with sliced jalapeños.
- Pour the hot brine over the jalapeños, ensuring they are fully submerged.
- Let cool to room temperature, then seal and refrigerate for at least 1 hour before serving.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Store in the fridge for up to 2 weeks.
- Adjust sugar and salt to taste.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tbsp
- Calories: 5
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
