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!

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Cooking Method: Pickling

Courses: Pickling, Sides

Ingredients

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.
3
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.

Read it online: https://www.shellybirdgarden.com/recipe/quick-pickled-jalapenos/