Homemade pickled jalapeños are a quick and easy way to add vibrant flavor and gentle heat to everyday meals. With just a handful of pantry staples, you can create a crisp, tangy condiment that balances sweet, spicy, and savory notes. These peppers are delicious tucked into tacos, layered onto burgers, stirred into salads, or served on a cheese board. Best of all, they mellow and sweeten as they marinate in the fridge, making them a versatile topping for both spicy-food lovers and those who prefer a gentler kick.
INGREDIENTS:
10-12 jalapeños, thinly sliced
2 whole garlic cloves, peeled
1 cup white distilled vinegar
1 cup filtered water
1/3 cup sugar
1 tablespoon sea salt or non-iodized salt
METHOD:
Divide the jalapeños into two 1-pint mason jars, placing a garlic clove in each jar. In a small saucepan over low heat, combine the vinegar, water, sugar, and salt. Simmer and stir occasionally until the sugar dissolves, about 5 minutes. Pour the brine over the jalapeños. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 30 minutes.
These pickled jalapeños can be stored in the fridge for up to 2 weeks.
