Pickled Jalapeños are incredible. Not only will they extend the shelf life of your peppers, they’re incredibly delicious and simple to make. I especially like them over nachos with cheese…
1.25 lbs (550 g) jalapeños
3 cups (700 ml) distilled white vinegar
3 cups (700 ml) water
6 tbsp (75g) sugar
3 tbsp (54g) kosher salt
1 clove garlic
- clean your mason jars in warm water. we’re not canning, just pickling these, so it doesnt need to be sterile.
- Cut the jalapeños into 1/8″ thick slices. I recommend a mandolin for this.
- Add the vinegar, water, sugar, salt, and peppers into a pot.
- Peel and smash the garlic (no need to dice or anything, just a simple smash). Then add it to the pot.
- Bring the pot with the ingredients to a boil.
- Add the jalapeños to the pot.
- Cook until the jalapeños turn from a bright green to a dull green (about 7 minutes).
- Remove from the heat and let cool.
- Using a slotted spoon, add the jalapeños to your mason jars and split the brine equally across the jars.
- Let cool completely, then place in fridge, profit.
These are good for anywhere between 2-3 weeks. They sweeten a bit after a few days.