Zesty, tangy, and bold, Pickled Jalapeños easily kick up the heat of any dish.
As the days grow shorter, we know that summer is ending. And if you’ve spent a lot of time in your garden these past few months, then it’s time to make sure you collect your last harvest. Depending on how many fruits and vegetables you grew, you may not be able to eat all of them before they go bad. And we never want to waste food! So, if you’re face to face with a giant pile of fresh jalapeños, I’d like to offer the grand pickling solution. Grab some mason jars, vinegar, salt, sugar, garlic, and jalapeños, and let’s get to work!
Now, you do not need to be a gardener to make pickled jalapeños. Fresh jalapeños from the grocery store or even a farmers’ market will work just as well. And I’ll be right behind you in the checkout line, as I currently live in a townhome without a backyard. Now, what I love most about pickled jalapeños is how versatile they are. I can easily throw a couple on almost any breakfast, lunch, or dinner I’m enjoying. So, for anyone itching to have a little more spice in their meal, pickled jalapeños are an easy-to-make and delicious solution.
Are Pickled Jalapeños Healthy?
Pickled jalapeños can be a healthy addition to most diets when consumed in moderation. They are low in calories and rich in nutrients such as vitamin A, vitamin C, and potassium. However, they are high in sodium and sugar. But as long as you enjoy these pickled jalapeños as a topping rather than sitting down at the table and eating the entire jar, you should be fine!
How To Adjust The Spice Level Of Pickled Jalapeños
No matter your spice preference—whether you’re a “the hotter, the better” fan or someone who enjoys the flavor of jalapeños without the extra heat—pickled jalapeños are easy to enjoy with just a few simple steps.
First off, you should know how to pick the perfect jalapeño for your tastes. That means looking for two aspects: color and stretch marks. Bright green jalapeños are less ripe and tend to have a sharper heat, while red or dark-green jalapeños can be sweeter but may still retain or even increase their heat. Stretch marks showcase how much stress a jalapeño has been under, and the more stress present, the hotter the spice.
So, to sum it up, if you want spicy pickled jalapeños, opt for jalapeños with stretch marks. If you’d prefer a more subtle or sweet profile, then choose a red or dark-green jalapeño with smoother skin.
The second trick to adjust the spice level is to slice your jalapeños vertically with a paring knife and cut out the seeds and pith (white membrane). These two sections contain the most capsaicin, which is the chemical that gives jalapeños their heat; removing them will tone down the spice level.
Lastly, you can control the spice level based on how long you let the jalapeños pickle. If you prefer spicy pickled jalapeños, eat them within 24 hours after pickling. If you are more sensitive to spice, allowing them to pickle longer helps make them more mild and sweet.
How Do I Store Leftovers?
Store pickled jalapeños in the fridge in the jar they are pickled in. While the jar remains unopened in the fridge, your pickled jalapeños will last up to 4-6 weeks. But once opened, they’ll only last 2 weeks. I don’t recommend freezing them, as freezing will soften the texture.
Serving Suggestions
The best thing about pickled jalapeños is you can put them on almost anything! Enjoying huevos rancheros, a Breakfast Bowl, or a Southwestern Breakfast Burrito With Acorn Squash to start the day? A few pickled jalapeños will enhance the flavor! How about a burger, an Avocado Grilled Cheese Sandwich, a Brisket Sandwich, or Shrimp Tacos for lunch or dinner? That’s right! It’s pickled jalapeño time! Some even swear by adding pickled jalapeños to a dessert, such as cheesecake or a scoop of ice cream. Get creative with it, and let your friends here at FFF know how you enjoy eating pickled jalapeños.
Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic peeled
- 10 jalapeño peppers thinly sliced
Instructions
- In a saucepan, combine vinegar, water, sugar, salt, and garlic. Bring to a boil, stirring until sugar and salt dissolve.
- Place sliced jalapeños in a clean jar. Pour the hot brine over the jalapeños, ensuring they are completely submerged.
- Allow the jar to cool to room temperature, then tightly seal and refrigerate. The pickled jalapeños will be ready to eat after 24 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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