Pickled Jalapeno Peppers
Years ago my father made pickled jalapeno peppers that, as a kid, I thought were amazing. They weren’t too spicy and had awesome crunch, like pickles. This recipe was spot on.
Most recipes I found cooked the peppers in the brine. I chose not to boil the jalapenos so they would hold their snappy crunchiness. It worked beautifully. These pickled jalapeno peppers are exactly what I remember. This recipe yields perfect, crunchy and flavorful jalapenos. They are nothing like those mushy store bought peppers.
Gather your ingredients, and prep the peppers. I slice them in half length wise, I wanted a “pickle size” pepper. I HIGHLY recommend gloves for this job, maybe even some protective eye wear. I can’t even tell you how many times I washed my hands but my fingers still burned. I remembered to wear gloves the last time I made these but for some reason I thought I would be ok without them this go around. Stupid, I tell ya!
While you are slicing the peppers place the brine ingredients in a small sauce pan and heat through until the sugar and salt is dissolved completely.
We ate some of these particular jalapenos on nachos the night before and they were extremely spicy. So I removed the veins and seeds to cut down on the heat.
I don’t want to feel physical pain while I eat spicy foods. But if you enjoy the heat then by all means leave them in the peppers. Just slice them in half and stuff the jar. You won’t hurt my feelings.
This recipe makes 2 pint jars or one quart jar. Your choice. Once the peppers are prepped cram them into the jars. Make them fit as many as you can. I was able to squeeze in about 5 or 6 peppers in each pint jar.
Once the jars are stuffed with peppers shove 2 garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers.
Let them cool at room temp before placing the lids on, then refrigerate. I test after 2 days to see if they are to my liking. It normally takes 3 to 5 days for me.
I hope you enjoy this recipe!
- 10-12 Jalapenos, stems trimmed and sliced in half length wise
- 4 Garlic Cloves, smashed and peeled
- 1 cup Distilled White Vinegar
- 1 cup Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
- In a small sauce pan combine the water, vinegar, sugar and salt.
- Heat the brine, stirring, just enough to dissolve the sugar and salt.
- Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
- Pour or spoon the pickling juices over top until you've reached the top of the jalapenos.
- Let cool at room temperature before securing a lid and placing them into the fridge.
- Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)