Pickled Jalapeno Peppers
Ready to add a little kick to meals? These pickled jalapeños are just what you need to bring the heat.
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Servings: 96 servings
Equipment
- 3 pint jars recycled/upcycled is great
Ingredients
- 2 cups white vinegar
- 1 ½ cups water
- 2 teaspoon kosher salt
- 2 tablespoons sugar
- ¼ teaspoon turmeric
- 1 ½ pounds fresh jalapeño chile peppers
- 1 clove fresh garlic
Instructions
Recipe yields 3 pint jars.
- Combine water, vinegar, salt, sugar, and turmeric in a small saucepan and slowly heat to near boiling.2 cups white vinegar, 2 teaspoon kosher salt, 2 tablespoons sugar, 1/4 teaspoon turmeric, 1 1/2 cups water
- 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.1 1/2 pounds fresh jalapeño chile peppers
- 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; cover with a lid and let marinate in the fridge for several days before using them.
- Store in the refrigerator.
Notes
- Recipe yields 3 pint jars.
- With refrigeration, the pickled peppers will keep for several months.
- Have an assortment of hot peppers? Feel free to mix and match the peppers!
Nutrition
Serving: 1tablespoon | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 49mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 8mg | Calcium: 1mg | Iron: 0.02mg
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