Description
A delightful combination of sweet, spicy, and tangy flavors, perfect for enhancing tacos, sandwiches, or cheese boards.
Ingredients
Scale
- 1 pound fresh jalapeños
- 1 ½ cups apple cider vinegar
- 1 cup honey (preferably raw)
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon mustard seeds (optional)
- Fresh herbs like thyme or oregano (optional)
Instructions
- Wash the jalapeños thoroughly and slice them into rings.
- Combine apple cider vinegar, honey, water, garlic powder, onion powder, salt, and mustard seeds in a medium saucepan.
- Stir the mixture over medium heat until it reaches a gentle simmer.
- Add the sliced jalapeños into the pot and stir to coat.
- Simmer for about 5-7 minutes until the jalapeños are tender yet crunchy.
- Remove from heat and let cool for a few minutes.
- Transfer jalapeños and pickling liquid into sterilized jars and seal tightly.
- Cool completely in the refrigerator before using. For optimal flavor, let sit for at least 24 hours.
Notes
These pickled jalapeños can last up to two months in the refrigerator. Ensure jars are sterilized for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 22g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg