Why buy a jar of pickled jalapeños at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?
If you love adding spice to your foods with hot peppers, be sure to try this homemade smoky hot sauce, too!
Contributed by Jodi Torpey
Pickled jalapeño peppers are a favorite food around here and I usually have a store-bought jar at the ready to add to panini sandwiches, to top a pizza, or to sprinkle on Mexican food.
But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.
The Handcrafted Pantry
Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.
Homemade Pickled Jalapeños
I mixed the recipe for these refrigerator pickled jalapeños by starting with the ingredient list from the back of the jar sitting in the fridge, and then adding my own ideas. I experimented with the quantities until the pickling brine tasted just right.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Before you start, please save yourself some pain and slip on a pair of kitchen gloves to protect your hands and eyes while working with fresh peppers.
This recipe makes one pint of pickled jalapeño chile peppers, but it can be doubled (or tripled!) easily. With refrigeration, the peppers will keep for several months.
★ Did you love this recipe? Be sure to give it a star rating below! ★
Pickled Jalapeno Peppers
Ready to add a little kick to meals? These pickled jalapeños are just what you need to bring the heat.
Ingredients
- 1 3/4 cups white vinegar
- 1 large clove garlic
- 1 teaspoon kosher salt
- 1/8 teaspoon turmeric
- 1/2 pound fresh jalapeño chile peppers
Instructions
- Combine vinegar, salt, and turmeric in a small saucepan and slowly heat to near boiling.
- While liquid is heating, wash peppers and cut off the stems.
- Slice peppers into 1/8-inch rings and place them in a pint jar.
- Peel the garlic clove and place it in the jar with the pepper rings.
- Pour the warm brine over the peppers in the jar; seal.
- Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
- Let jalapeño peppers marinate for several days before using them.
Notes
With refrigeration, the pickled peppers will keep for several months.
Nutrition Information:
Yield: 32 Serving Size: 1 tablespoonAmount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 40mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
