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Ingredients 0/6
Why This Dish Is Worth Trying
These spicy peppers add a tangy kick to any meal with very little effort. They bring bold flavor and a satisfying crunch that can brighten up sandwiches, tacos, and salads. Plus, they are easy to make and last for weeks.
Smart Cooking Tips
- Use fresh, firm jalapeños for the best texture.
- Slice peppers evenly to ensure consistent pickling.
- Let the peppers sit in the brine for at least 24 hours before eating for maximum flavor.
- Slice peppers evenly to ensure consistent pickling.
- Let the peppers sit in the brine for at least 24 hours before eating for maximum flavor.
Directions
Check your 12-ounce jar for any cracks, then pop it into some simmering water to warm up while you get the jalapeños ready. Give a new lid and ring a good wash in warm, soapy water to make sure everything’s clean. Next, combine water, vinegar, garlic, sugar, and salt in a small saucepan and bring it to a boil, stirring until the sugar dissolves. Take the brine off the heat and let it cool down a bit. Pack the jalapeños into your warmed jar, then pour the slightly cooled brine over them, leaving about half an inch of space at the top. Seal the jar with the lid and tuck it in the fridge. Let it sit for at least 24 hours before you dive in to enjoy.
Serving Suggestions
Enjoy these peppers as a topping on burgers, nachos, or grilled meats. They also work well chopped into salsas or mixed into creamy dips for a spicy twist. A few slices can add excitement to scrambled eggs or avocado toast.
Best Storage Tips
Store the pickled peppers in a clean glass jar with a tight lid in the refrigerator. They will keep well for up to one month. Always use a clean utensil to remove peppers to avoid contamination.
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