As you may know I have a little thing for peppers. I know shocking, huh? Well today I took one of my all time favorite peppers, the jalapeno and made a recipe that is so simple, inexpensive and darn good, that I can’t believe I waited so long to make it, crazy! So today’s recipe is Pickled Jalapenos! Oh yeah!!
I know you can buy jalapenos in a jar already pickled, but you know what, this is so easy and they taste so fresh, plus as I mentioned above, it’s pretty cheap to make! A jar of jalapenos cost about $1.99, but my recipes costs oh about .70 cents! I bought my jalapenos at the Farmers Market for .50 cent, but they are about .03 – .05 cents a piece at the grocery store. I planted my own this year, but unfortunately my zucchini plant got so big that it covered up my pepper plants and they didn’t make it do to lack of sun and water. So I bought my own!
To make the pickled jalapenos I thinly sliced my peppers and rinsed them under cold water to tame some of the heat. If you want them hot, you can omit this step. Then in a large pot; I boiled distilled vinegar, water, salt, sugar and one clove of garlic. Brought to a boil, turned off the heat and added my jalapenos. Let them sit for 15 minutes and then spoon the jalapenos into a sterilized jar. That’s it! It took my under 20 minutes to make this recipe. Please note though, this is not a canning recipe, so do not can these peppers. 🙂
Let me give you some advice when making this recipe! If you want the peppers less hot, add more sugar to the vinegar mixture. I would say about 3 tablespoons to 1/4 cup. When handling the peppers, wear gloves! The oil from the peppers can burn your hands. Wash your hands immediately after handling the peppers. If your super sensitive to peppers, where a mask or ask someone else to cut them for you. I am highly sensitive to peppers, as it makes it hard for me to breathe. I hold my breath and slice away. I am a glutton for punishment.
- Serves: 2 cups
- Serving size: ¼ cup (8 servings)
- Calories: 15
- Fat: .01
- Carbohydrates: 2.6
- Sugar: 2.2
- Sodium: 875
- Fiber: 1
- Protein: .02
- Cholesterol: 0
- 10 jalapeno peppers
- ¾ cup distilled vinegar
- ¾ cup filtered water
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 1 clove garlic, smashed
- Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.
- In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. Let the jalapenos sit for 15 minutes.
- Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.
- Note: To make less hot in flavor, add up to 3 tablespoons of sugar.
I totally had fun with this recipe! Now I can put these jalapenos on burgers, tacos, salad, crackers, spoon them in my mouth and more! I think I am going to make the same recipe but use banana peppers instead! Yum!
Have a great day!