If you love the taste of jalapenos but not the heat, pickling them is a great way to calm the heat down.
They go great on pulled pork sandwiches, burgers, on eggs, tacos and more.
Pickled Jalapenos Ingredients
- 4-6 Jalapenos
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1.5 tbsp White Sugar
- 1.5 tbsp Kosher Salt
- 1/2 tbsp mustard seed
Other Stuff I’ve Added That Tastes Great
- 1 Bay Leaf
- 1-2 Slices of Fresh Lemon
- 1/2 Small Yellow Onion, thinly sliced
- 1 Clove of Garlic, Crushed
Slice Jalapenos in 1/4″ Thick Pieces
Depending on the intended purpose you could slice at an angle to make them longer – like for sandwiches (pictured left).
But simple medallions are totally fine (pictured right).
Leave the seeds for more heat – remove for less.
Bring Brine Liquid to a Slight Boil
In a medium pot, bring the following to a slight boil.
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1.5 tbsp White Sugar
- 1.5 tbsp Kosher Salt
- 1/2 tbsp Mustard Seed
Once boiling, remove from the heat.
Add Jalapenos to Your Mason Jar
Add as many as will fit.
Take your hot brine liquid and either ladle or pour it over your jalapenos.
Fill it up to the top with brine liquid.
Allow to cool and then store in your refrigerator; Flavors will improve overnight.
Refrigerator Pickled Jalapenos
Make Brining Liquid
To a medium pot over medium-low heat combine your brine ingredients.
1 Cup Distilled White Vinegar, 1 Cup Water, 1.5 tbsp White Sugar, 1.5 tbsp Kosher Salt, 1/2 tbsp mustard seed
Bring to a slight boil and then take off the heat.
Pickling the Jalapenos
Ladle brine liquid into mason jar – all the way to the top.
Cover the mason jar with a lid and then allow to cool.
Once cooled store in your refrigerator. Flavors will improve overnight.
