Are you ready to add a vibrant, spicy, and tangy punch to your favorite dishes? Look no further than homemade pickled jalapeños! Forget the store-bought versions; making your own is surprisingly simple and yields a far better flavor. These little beauties are perfect for topping tacos, nachos, sandwiches, salads, or anything else that could use a zesty kick. Our family fav is putting them in homemade hamburgers!
Why Make Your Own Pickled Jalapeños?
Beyond the incredible flavor, there are several reasons to whip up a batch of these fiery gems:
- Customizable Heat: You control the spice! Want them milder? Remove more seeds. Crave an extra kick? Leave some in. I love the extra kick so we leave all the seeds.
- Freshness You Can Taste: When you make them at home, you’re getting the freshest possible ingredients, leading to a brighter, cleaner taste.
- No Preservatives: You know exactly what’s going into your jars – just simple, natural ingredients.
- Surprisingly Easy: If you can boil water, you can make pickled jalapeños!
Your Go-To Recipe: Pickled Jalapeños
This recipe is a tried-and-true winner, delivering perfectly balanced pickled jalapeños every time.
Yields: 2 pint-size jars or 1 quart-size jar Prep time: 15 minutes Cook time: 15-20 minutes
Ingredients
- 1 pound jalapeños, stems removed and thinly sliced
- 2 garlic cloves, smashed and peeled
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 2 tablespoons kosher salt
Instructions
- In a medium saucepan, combine the garlic, water, vinegar, sugar, and salt.
- Heat the mixture to a boil, stirring constantly to ensure the sugar and salt completely dissolve.
- Once boiling, add the thinly sliced jalapeños. Gently press them down so they are fully submerged in the brine.
- Remove the pot from the heat and let it sit for 10 to 15 minutes. During this time, occasionally stir and press the jalapeños into the brine to ensure even pickling.
- Carefully transfer the jalapeños to 2 pint-size jars or 1 quart-size jar.
- Ladle the hot brine over the jalapeños until the jar is full. (Pro Tip: Doing this over a small strainer will help remove the bulk of the excess seeds, if you prefer fewer in your finished product.)
- Let the jars cool at room temperature before securing a lid. Once cooled, pop them into the fridge.
Storing Your Pickled Perfection
These pickled jalapeños will last for several weeks (even months!) in the refrigerator. The flavor will deepen and mellow over time, so don’t be afraid to make a larger batch!
How Will You Enjoy Them?
Now for the fun part: enjoying your homemade pickled jalapeños! Here are just a few ideas to get you started:
- Taco Topping: An absolute classic!
- Nachos & Quesadillas: Adds a bright, tangy contrast to rich cheese.
- Sandwiches & Burgers: Elevate your everyday lunch.
- Salads: Chop them up and toss them in for a surprising burst of flavor.
- Eggs: A few slices on your scrambled eggs or omelet in the morning is a game-changer.
- Cocktails: Muddle a few for a spicy margarita or bloody mary!
So, what are you waiting for? Grab some jalapeños and get pickling! You’ll be amazed at how easy it is to create such a versatile and delicious condiment right in your own kitchen.
What’s your favorite way to use pickled jalapeños? Share your ideas in the comments below!