|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 21g|
|Vitamin C 27mg||137%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Take Taco Tuesday to the next level by adding some homemade pickled jalapeños. These tangy chilies will also bring oomph to your next grilled cheese and or jazz up your nachos.
You'll need two 12-ounce glass mason jars which can be found in large supermarkets, hardware, and craft stores. Be sure to sterilize them first in a pot of boiling water before you get started. These spicy pickled peppers start with boiling a mixture of water, vinegar, and sugar until the sugar is completely dissolved. The hot liquid gets poured over thinly sliced jalapeños, then cooled and stored in the fridge. It's that easy!
You can use your pickled jalapeños right away if you're in a rush, but a few days in the fridge cures them a bit and is worth the patience if you can muster it. The pickled jalapeños will last up to two months refrigerated, or you can use a hot water bath to can them for long term shelf-stable storage.
We love keeping the fridge stocked with these, but homemade pickled jalapeños are also an easy gift to give friends, family, teachers, and co-workers. Tie jars with decorative ribbon or cover tops with fabric for extra flair.
"There's nothing better to have in the refrigerator than pickled jalapeños. Aside from the fact that they're delicious on everything, this particular recipe was easy to make, and you can eat them immediately! Also, I had a couple of extra Fresno chilis in my refrigerator, so I added them too, which made everything so colorful." —Diana Andrews
1/2 pound jalapeño peppers (6 to 8 medium to large peppers)
1 small yellow onion, sliced into thin rings
1 clove garlic, halved
1 1/2 cups white vinegar
1 cup granulated sugar
1 cup water
1/2 teaspoon salt
Gather the ingredients.
Thinly slice the jalapeños crosswise (do not remove the seeds). Divide the jalapeños and onion slices between the mason jars. Add a piece of garlic to each jar.
In a small non-reactive saucepan, combine the vinegar, sugar, water, and salt over medium-high heat. Bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally over a vigorous simmer until the sugar is completely dissolved, about 2 minutes.
Pour the hot vinegar mixture evenly over the jalapeños, onions, and garlic in the jars, being sure they are completely covered.
Let the jars sit, uncovered, until cool, about 1 hour. Pickled jalapeños can be used at this point, or you can cover them with lids and store in the refrigerator for up to 2 months.
- Spice Up Salad Dressings: Don’t dump that pickling liquid! Swap out some of the vinegar in your favorite salad dressing and use an equal amount of the brining liquid from these pickled jalapeños for jazzed up salad dressing.
- Zingy Aioli: Finely chop some pickled jalapeños and stir into mayonnaise for a spicy upgrade on your next sandwich.
- Get creative with fresh and dried herbs. Try allspice berries, cloves, fresh ginger, or even star anise to add your own spin on this spicy condiment.