Jalapeño Peppers are a staple in Mexican food. You find them in tacos, salsas, sauce and just about anything else you can think of. For those of you that aren't aware, it's the seeds that make these peppers hot. That's why many recipes tell you to adjust the number of seeds you included in a recipe to adjust the heat. This Super Easy Homemade Pickled Jalapeños recipe is a must if you make a lot of recipes with Jalapeños.
These pickled Jalapeños go great with tacos, dogs, burgers, and Nachos just like my Pickled Red Onions recipe.
🌶 How to Handle Hot Peppers
The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.
💭 How to seal Mason Jars
Using a ladle, fill sterilized mason jars leaving about ½ inch of headspace.
Remove any air bubbles by inserting a flexible spatula down the sides of the jars. Adjust headspace if necessary.
Wipe jar rims, place lids on jar and screw on bands finger tight.
Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids "pop". Do not tighten bands. Let jars cool for at least 4 hours. Test seal by pressing the center of the lid. It should not give. If it makes a popping sound, it has NOT sealed.
For more great recipes like this one, I suggest you check these recipes out:
📋 What ingredients do I need
You will need the following ingredients to make this pickled jalapeños recipe: Jalapeños, Garlic Cloves, White Vinegar, Water, White Sugar, Pickling Salt and Cumin Seeds.
🥣 How to make Homemade Pickled Jalapeños
In a medium saucepan, combine the garlic, water, vinegar, sugar, cumin and pickling salt. Heat to a boil ensuring that the sugar and salt fully dissolve.
Once the vinegar mixture is boiling, add sliced jalapeños pressing them down to make sure they are all covered in the pickling juice. Remove pot from heat and let sit for 15 minutes.
Using tongs, move jalapeños from pot to mason jar. Pour pickling juices over jalapeños in a mason jar. Let cool to room temperature. Seal and put in the refrigerator for at least 24 hours before using.
Super Easy Homemade Pickled Jalapeños
- 10 Jalapeños
- 2 Garlic Cloves, Peeled & Smashed
- 1 Cup White Vinegar
- 1 Cup Water
- 4 tablespoon White Sugar
- 2 tablespoon Pickling Salt
- 1 teaspoon Cumin Seeds
- In a medium saucepan, combine the garlic, water, vinegar, sugar, cumin and pickling salt. Heat to a boil ensuring that the sugar and salt fully dissolve.
- Once the vinegar mixture is boiling, add sliced jalapeños pressing them down to make sure they are all covered in the pickling juice. Remove pot from heat and let sit for 15 minutes.
- Using tongs, move jalapeños from pot to mason jar. Pour pickling juices over jalapeños in mason jar. Let cool to room temperature. Seal and put in refrigerator for at least 24 hours before using.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.