These Super Easy Homemade Pickled Jalapeños are Muy Caliente! A must if you often cook with Jalapeños.
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.
Wear disposable gloves when handling 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 make Homemade Pickled Jalapeños.
1- 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.
2- 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.
3- 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
Ingredients
- 10 Jalapeño(s)
- 2 Garlic Cloves, Peeled & Smashed
- 1 Cup White Vinegar
- 1 Cup Water
- 4 Tbsp White Sugar
- 2 Tbsp Pickling Salt
- 1 Tsp Cumin Seeds
how to make this recipe
- 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.
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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