If you ever find yourself in a pickle (of having too many jalapenos), these homemade jalapenos are as easy as can be and delicious too! Perfect for burgers, tacos, soup, and more!
I was incredibly excited to grow my own jalapenos once again last summer. I had an incident the first summer after we purchased our home, where a gang of chipmunks ate my jalapeno plant, peppers, leaves, and all. They left just the center stalk for me. Mind you, I also was growing habaneros right next to them to maximize spiciness. After the devastation of the chipmunks eating all my peppers and herbs, Nick gifted me an Aerogarden for our anniversary. I did a round of mixed Italian herbs first, then I purchased a salsa kit with two cherry tomato plants and two jalapeno plants. Unfortunately, my tomatoes were bad eggs and didn't grow at all. My jalapenos were bountiful. They were also literally the hottest jalapenos I have ever eaten. They WERE habanero level hot. And that isn't just me. Nick agreed that they were the spiciest jalapenos he had ever had too and he has such a high heat tolerance. This recipe for pickled jalapenos allowed me to use up all the jalapenos from my Aerogarden before they went bad!
What you need:
- 15 to 20 jalapenos, sliced
- 2 cloves minced garlic
- 1 cup distilled white vinegar
- 1 cup filtered water
- 4 Tbsp. sugar
- 2 Tbsp. kosher salt
- In a medium saucepan, whisk together garlic, vinegar, water, sugar, and salt.
- Bring to a boil, whisking to dissolve sugar and salt.
- Once boiling, add jalapenos, making sure they are submerged completely.
- Remove from heat and let sit for 10 to 15 minutes.
- Remove jalapenos with tongs to a clean mason jar.
- Ladle pickling liquid over the top and let cool to room temperature.
- Cover with a lid and refrigerate.
I haven't pickled very many things, but another treat I stored in a Mason jar that is a wonderful condiment is this Tomato Bacon Jam. We pretty much always have pickled jalapenos in our house and we also always have Pickled Banana Peppers in our house too. I want to try this recipe from The Melrose Family.
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