Pickled Jalapeños can be made in 15 minutes and stored in your Refrigerator for up to six months.
If you’re a fan of a bit of heat and tang, you’ll love my recipe for pickled jalapeños! Whether you sprinkle them on your tacos, add them to your sandwiches, dips, and dressings, or enjoy them as a standalone snack, these spicy peppers will surely add flavor to any dish. And the best part? They’re easy to make at home with just a few simple ingredients. Get ready to elevate your meals with this delicious and versatile pickled jalapeño recipe!
Refrigerator Pickled Jalapeño
Spicy pickled jalapeños are perfect for tacos, burgers, and snacking!
Equipment
- 2 16-ounce jars
- 1 small pot
Ingredients
- 10-20 Jalapeños depending on size
- 1 cup water
- 1 cup vinegar white or cider
- 2 cloves Garlic cloves smashed
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp dried oregano optional
Instructions
- Add the water, vinegar, sugar, garlic, oregano, and salt to a pot and bring to a boil.
- Wisk to ensure the sugar and salt have dissolved.
- Turn off the heat and let sit to cool while you slice the jalapeños.
- Make sure to wash your jalapeños.
- Slice the jalapeños into rings about 1/8 inch and add them to the jars.
- A few carrot sticks are a great addition and are great for snacking on.
- Pour the brine over the jalapeños and let cool to room temperature.
- Keep in your refrigerator for up to six months.
Tried this recipe?Let us know how it was!