Quick Pickled Jalapenos

This recipe is quick. Instead of processing the jars for long term storage, these jalapeños are simply soaked in a brine and stored in the refrigerator.

I used freshly picked jalapeños from my garden. Quick pickling is a fantastic way to enjoy garden fresh produce all season long without the extra steps of traditional preservation.

These pickled jalapeños make a spicy, zesty addition to tacos, burgers, sandwiches, nachos, and more. If you have a bountiful harvest of jalapeños, this is one of the easiest and tastiest ways to put them to good use!

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Quick Pickled Jalapenos

Cooking Method: Pickling Courses: Pickling, Sides

Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Ingredients

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• 1 pound fresh jalapeños, thinly sliced (about 15-20 jalapeños)
• 2 cloves garlic mashed or roughly chopped (You can use 1/2 teaspoon of garlic powder if no cloves are available)
• 1 ¹⁄₂ cups distilled white vinegar
• ¹⁄₂ cup water
• 1 tablespoon sugar
• 1 tablespoon salt (I use kosher or canning salt but any kind of salt will work)

Instructions

1. Bring vinegar, water, salt, and crushed garlic to a boil in a pot, stirring to dissolve the salt and sugar.

2. Add the jalapeños into the pot and simmer until they turn olive green in color. Turn off the heat and let stand until slightly cooled.

1. Add the jalapeños and mixture into a jar. Let cool to room temperature. Once cool, cover with a lid and refrigerate. Jalapeños will be flavorful in about 1 hour, but best after 24 hours.
   I like to scoop out the jalapeños and add them to the jar first, then pour the liquid over them by using a ladle and canning funnel.