Did you buy a few too many jalapeños from the store? Grew too many in your garden?
Then this quick pickling process is just the ticket!
Before we get started, this process IS NOT SAFE FOR LONG-TERM, UNREFRIGERATED STORAGE! When finished, keep the jars in your fridge for up to a couple weeks maximum.
If you need long-term, shelf-stable storage, please research pressure canning and waterbath canning (and pay attention to safety measures, nobody wants botulism!).
Alright, with that out of the way let's get into it.
In the video, I made two pint jars worth of pickled jalapeños, so I'll outline the quantities in relation to this amount. You can scale up or down as needed.
INGREDIENTS
- 6-10 jalapeños
- 2 tablespoons minced garlic
- 2 tablespoons whole black peppercorn
- 1 bay leaf
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 cup water
- 1 cup vinegar
INSTRUCTIONS
Give your jalapeños a quick wash and then slice into rounds of your desired thickness. Personally, I like to go a bit thinner and then you can really control heat level when using them by putting on more or less.
Add the water, vinegar, salt, and sugar to a medium sauce pot over medium-high heat. Give a quick stir to help dissolve the salt and sugar.
Once dissolved, add in your garlic, peppercorns, and bay leaf. Stir and bring up to a boil.
While the brine is heating up, get your clean pint jars and fill them up to the top with your sliced jalapeños.
Once the brine is at a boil, remove from heat and pour over jalapeños until your jars are full. Feel free to spoon in any extra seasonings left behind in the pot. Discard the bay leaf.
Get your lids on the jars and let them cool to room temperature on the counter. Once cooled, throw them in the fridge and use within two weeks.
THAT IS IT!
Share this with a friend or on your social media if you found it helpful. Thanks!
