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Janelle Carss

Quick Pickled Jalapeños

Pickled Jalapeños are delicious on their own, but they are also a delicious spicy and crunchy topping for almost ANYTHING!
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Prep Time 10 minutes
Servings: 32 oz.
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6 to 9 large jalapeños
  • 1¼ cup water
  • 1¼ cup distilled white vinegar (or. apple cider vinegar)
  • 1½ tsp sea salt (or kosher salt)
  • 2 tsp cane sugar
  • pickling spices (optional)

Equipment

  • 1 32 oz. glass mason jar

Method
 

  1. To a small saucepan, combine the water, vinegar, salt and sugar and stir. Bring to a boil on the stove until the salt and sugar are completely dissolved.
  2. While the brine comes to a boil, slice your jalapeños into coins (and remove seeds if you like it less spicy).
  3. Stuff the sliced jalapeños into the jar and pour the boiling hot brine over them until completely submerged in the liquid. Let cool and seal with the lid, and keep in the fridge.
  4. Let sit for at least 4 hours before enjoying. Bon appetit!