Description
A deliciously addictive recipe for pickled jalapeños that balance sweetness and heat, perfect for tacos, burgers, and salads.
Ingredients
Scale
- 1 pound fresh jalapeños (sliced into rings)
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup honey
- 1 tablespoon sea salt
- 1 garlic clove (smashed)
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon mustard seeds (optional)
Instructions
- Wash your fresh jalapeños thoroughly, slice them into rings, discarding the stem ends.
- Combine apple cider vinegar, water, honey, sea salt, smashed garlic, black peppercorns, and crushed red pepper flakes in a medium saucepan. Heat over medium, stirring until honey and salt dissolve.
- Boil the mixture, reduce heat to simmer, and add sliced jalapeños. Simmer for about 10 minutes.
- Remove from heat and let cool for a few minutes before transferring jalapeños and brine into sterilized glass jars. Seal tightly.
- Cool to room temperature before refrigerating. For best flavor, wait at least 24 hours before serving.
Notes
These pickled jalapeños are good for up to two weeks in the fridge. Ensure jars are airtight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 30g
- Sodium: 750mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg