Pickled jalapeños are great in nachos, tacos, sandwiches….basically everything. We eat so many of these in my household, that 1 store-bought jar was barely lasting a week.
Making these at home is not only extremely affordable (comes out to around $1.50 for two large jars). But you can control how hot or sweet you want to make them. Personally, I don’t like any sweetness in my pickled jalapeños – I like them to have a nice kick.
I hope you enjoy the recipe below!
Hot Pickled Jalapeños
Quick hot pickled jalapeño recipe
Ingredients
- 8 Large Jalapeños Cut into rings
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Himalayan Sea Salt
- 1 Clove Garlic Minced
Instructions
- Combine vinegar, water, oregano, red pepper flakes, salt, and garlic in a medium pot and bring to a boil
- Turn off heat and add jalapeño rings. Stir frequently for even cooking and let it sit in the hot liquid for 10 minutes.
- Load rings inside of two large jars and fill to the top with cooked vinegar mixture.
- Let it cool for 10 minutes, put lids on jars, and store in the refrigerator for a minimum of 24 hours. These can be stored for up to 2 weeks in the refrigerator.
Notes
For sweeter or less hot jalapeños, add 1 Tablespoon of organic cane sugar to pot with vinegar mixture and bring to a boil. The sugar makes it slightly sweet and cuts down the heat quite a bit!
