Pickled Jalapeño Peppers

Name: Pickled Jalapeño Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 1465 min
Yield: 4 jars
Cuisine: Canadian
Ingredients: 2 cups white vinegar; 2 cups water; 2 tablespoons sugar; 2 tablespoons kosher salt; 500 grams fresh jalapeño peppers (sliced into rings); 1 tablespoon whole black peppercorns; 4 cloves garlic (peeled and smashed)

1465 min 4 jars Easy

All Recipes

These pickled jalapeño peppers are tangy, spicy, and perfect for adding a kick to any meal or snack.

Prep

15 min

Cook

10 min

Total

1465 min

Servings

Difficulty

Easy

Pickled jalapeño peppers are a versatile condiment that can liven up any dish with their spicy and tangy flavour. Whether used as a topping for nachos, tacos, or sandwiches, or simply enjoyed on their own as a snack, these peppers pack a delightful punch. The process of pickling not only preserves the peppers but also enhances their flavour by infusing them with a tangy brine. This recipe is simple and allows you to adjust the heat level to your preference, making it a favourite for spice lovers.

Instructions

Prepare the jars

Sterilize four 250 ml (1 cup) jars by boiling them in water for 10 minutes. Let them dry completely.

Pro tip: Ensure jars are completely dry to prevent bacterial growth.

Make the brine

In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve.

Prepare the jalapeños

While the brine is heating, slice the jalapeños into rings. Wear gloves to protect your skin from irritation.

Pro tip: Remove seeds for less heat.

Pack the jars

Divide the sliced jalapeños, garlic, and peppercorns evenly among the jars.

Pro tip: Pack them tightly for better flavour absorption.

Add the brine

Carefully pour the hot brine over the jalapeños in the jars, leaving about 1 cm (1/2 inch) headspace.

Pro tip: Use a funnel for easy pouring.

Seal and store

Seal the jars with lids and let them cool to room temperature. Refrigerate for at least 24 hours before using.

Pro tip: Flavours will intensify the longer they sit.

💡

Tips & Tricks

Wear gloves when handling jalapeños to avoid skin irritation.
Use fresh jalapeños for the best flavour and crunch.
Adjust the sugar to balance the heat level to your taste.
Ensure jars are sterilized to prolong shelf life.

Frequently Asked Questions

How do you make a spicy marinade for hot peppers?

Combine vinegar, water, sugar, and salt to create a brine. Add spices like garlic and peppercorns for flavour.

What is the recipe for marinated hot peppers?

Slice fresh jalapeños and pack them into sterilized jars with garlic and peppercorns. Cover with a hot vinegar brine and refrigerate.

How long should pickled jalapeños rest before eating?

They should rest in the refrigerator for at least 24 hours to develop flavour.

Can I adjust the spice level of pickled jalapeños?

Yes, remove the seeds to make them milder or add more peppercorns for extra heat.

How do I store pickled jalapeños?

Keep them in the refrigerator, sealed in sterilized jars, for up to two months.

Serving Suggestions

Once prepared, these pickled jalapeños can be stored in the refrigerator for up to two months. They pair well with grilled meats, burgers, and salads. For a milder option, remove the seeds before pickling. These peppers can also be a thoughtful homemade gift, presented in a decorative jar.

Nutrition per serving

Calories

Protein

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