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Easy Pickled Jalapeno Peppers
Prep Time
8
minutes
mins
Cook Time
5
minutes
mins
Total Time
13
minutes
mins
Course:
Condiments
Keyword:
jalepenos, pickle, pickling
Servings:
2
pint jars
Calories:
149
kcal
Ingredients
10-15
fresh jalapeno peppers, sliced
throw away the stems
4
garlic cloves
peeled and cut in half
1
cup
white vinegar
1
cup
water
¼
cup
sugar
2
tbsp
canning or kosher salt
Instructions
Divide the garlic clove halves amongst the jars. Each jar should have at least one.
Fill each jar with the jalapeño slices, leaving about 1/2 inch of space at the top. and set aside.
In a small sauce pan, add the vinegar, water, sugar and salt. Stirring, dissolve the sugar and salt over medium heat.
Pour the brine over the jalapeños and make sure they're covered. Let them cool to room temperature and them place the lids on the jars to seal.
Please the jars in the refrigerator and after 1 week your pickled jalapeño peppers will be at their best!
Notes
These will last 2-3 months in the refrigerator.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
32
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
6988
mg
|
Potassium:
202
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
755
IU
|
Vitamin C:
85
mg
|
Calcium:
35
mg
|
Iron:
1
mg