Name: Pickled Jalapeño Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 jalapenos, sliced; 1 tsp mustard seeds; 1 tsp black peppercorns; 2 garlic cloves, peeled + smashed; 1 1/4 cup distilled white vinegar; 1 1/4 cup water; 2 tbsp cane sugar; 1 tbsp kosher salt

Pickled Jalapeño Recipe

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Learn how to make this pickled jalapeño recipe in just a few simple steps! These are the perfect addition to any salad, sandwich or even nachos! You will never go back to jarred jalapenos again.

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 mason jars 1x
Method: Pickle
Diet: Vegan

Ingredients

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10 jalapenos, sliced
1 tsp mustard seeds
1 tsp black peppercorns
2 garlic cloves, peeled + smashed
1 1/4 cup distilled white vinegar
1 1/4 cup water
2 tbsp cane sugar
1 tbsp kosher salt

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Instructions

Into 2 pint size jars evenly distribute your sliced jalapenos, mustard seeds and black peppercorns.
Into a large pot add your garlic cloves, distilled vinegar, water, cane sugar and salt. Bring to a boil and keep cooking until sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature (you can add your brine hot but the jalapenos won’t remain crunchy).
Once cooled, use a ladle to add brine to your mason jars so that jalapenos are completely covered.
Screw on the lid and then store in the fridge for at least 24 hours or up to 2 weeks.

Find it online: https://www.thehealthymaven.com/pickled-jalapeno-recipe/