Homemade 10 Minute Pickled Jalapenos
With an equal amount of water and vinegar, some salt and sugar, with smashed garlic. you will have your crunchy tangy jalapeno pickles ready in less than 10 minutes. Enjoy the next day with almost everything from pizza to tacos.your
Ingredients
- 7-8 jalapeno peppers
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 cup white vinegar
- 2 gloves garlic smashed
- 1 cup water
Instructions
- In a medium pot, combine the salt, sugar, vinegar, garlic, and water and bring to a boil.
- Then, add the jalapeno slices, stir them for a minute, and then remove the pot from the heat.
- Allow them to cool for about 8-10 minutes. Then, move the slices into a jar. Pour the brining liquid until the jar is filled.
- Store the jar in the fridge for two weeks up to one month.
Notes
Check out these tips.
- Choose high quality jalapenos for pickling. Pick ones with fresh green or red color and firm skin. Soft and wrinkled jalapenos will give you soft pickles. Don't choose those.
- The amount of sugar you add to the brine controls the level of spiciness. For less spicy pickled jalapenos, you can add three tablespoons of sugar. Add only 1 tablespoon of sugar to the brine to get spicier jalapenos.
- You can pickle whole jalapeno peppers. But since the pepper skin is not permeable, it is better to pole a hole in a side so the brine gets inside.
- Use 7-8 jalapeno peppers to fill a quart mason jar. You can double the ingredients and fill in a pint jar.
- If you keep jalapenos in the jar for too long, they may be softer and the brine will lose its flavor.