Pickled Jalapenos – Pops of Flavour

Pickled jalapenos are a late addition to my roster. I believe in cooking from scratch, but when it came to jalapenos, I used bottled ones for burgers, sandwiches, dips. I never realized it was so easy to make it at home until one of my friends got married to a Czech guy who told me about the way they make pickled cucumbers and jalapenos at home. That is when the idea struck me. Jalapenos are available in markets freely and very easy to prepare.

When I tasted my first bottle, I realized how much better homemade is as it retains the crunchiness while the bottled ones become a little soft.

How to make pickled jalapenos in 3 steps?

1. Wash and dry jalapenos. Slice and place in bottles with garlic.
2. Boil water, vinegar, salt and sugar.
3. Pour over jalapenos until it is submerged. Cool and store.

What to serve with?

Pickled jalapenos are extremely versatile, and serve as the perfect addition to sandwiches, burgers, wraps, rice bowls and burritos. They are also great to serve alongside grilled meats.

Check out other kitchen staples like chicken stock!

Print Recipe

Pickled Jalapenos – Pops of Flavour

Author: admin

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Rest Time 24 hour Total Time 24 hrs 20 mins

2 bottles

Servings

• 250 grams Jalapenos
• 2 cups White vinegar
• 2 cups Water
• 2 tablespoons Salt
• 1 tablespoon Sugar
• 2 cloves Garlic
• 2 Sterilized Mason Jars (For storage)

Instructions

1. Wash and dry the jalapenos. Thinly slice them. 

2. Place jalapenos into sterilized mason jars. Add a garlic clove in each bottle. 

3. Bring water, vinegar, sugar and salt to a boil, stirring until sugar and salt dissolves. 

4. Carefully pour the hot brine over the jalapenos until fully submerged. Let it cool to room temperature. Then tightly seal the lid. Refrigerate upto 3 months. Let the pickles sit for 2 to 3 days before using. 

Note

Always use sterilized jars to extend shelf life.