Description
These pickled jalapenos are a perfect addition to any dish, providing a spicy kick that enhances flavor.
Ingredients
Scale
- 1 pound fresh jalapenos (sliced into 1/8 inch rounds)
- 8 cloves garlic (peeled and smashed)
- 1 teaspoon Italian seasoning
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- ¼ cup granulated sugar
- 2 tablespoons kosher salt
Instructions
- Set out 4 clean half-pint jars with lids.
- Slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices.
- Then in each jar, place 2 smashed garlic cloves and ¼ teaspoon Italian seasoning.
- Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a boil.
- Once boiling, remove from heat and immediately ladle the hot pickling brine into the jars. Make sure to cover the jalapenos completely.
- Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. Then move the jars to the refrigerator.
- The jalapenos can be used after 2 hours, but improve over time.
Notes
- Store in the refrigerator for up to 2 months.
- Great for adding to sandwiches, tacos, or as a topping for nachos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg