Homemade Pickled Jalapeños

I’m completely obsessed with these pickled jalapeños currently! I think it’s a GOOD obsession because they are really easy and inexpensive to make at home!

Our gardens are currently overflowing with peppers here in Utah, so this is a great way to use them up!

Once pickled, the often spicy flavors can tone down a notch, and take on a slightly milder, zesty-sweet, totally CRAVEable, and likely to become one of your favorite refrigerator condiments.

Serve these pickled jalapeños with all of your favorite dishes like tacos, burgers, hot dogs, chili, sandwiches, salads, and on your cheese platters. Ohhh…I love them in my eggs in the morning too!

Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor. Your choice!

Peter Piper picked a peck of pickled peppers.
A peck of pickled peppers Peter Piper picked.
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?

(Sorry I had to)

Ingredients:

(Use a 14 oz jar)

• 10-12 garden fresh jalapeños
• 2 whole garlic cloves, peeled and crushed or chopped
• 1/2 cup apple cider vinegar
• 1 cup water
• 1/4 cup raw honey or pure maple syrup
• 1 Tbsp sea salt

Instructions:

Use disposable gloves while thinly slicing your jalapenos to protect yourself from the burning oils naturally found in the peppers.

Transfer sliced jalapeños into a 14 oz jar. Add in your garlic.

In a small saucepan add in the remaining ingredients and place over medium heat. Bring to a simmer, and whisk to combine.

Once the brine is simmering and everything is incorporated well, remove from heat and pour over the jalapeños.

Allow it to cool to room temp, uncovered.

Cover and refrigerate for up to 2 weeks.

Your pickled jalapeños are ready to eat in 24 hours.

Enjoy!

Rachel

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