It’s summertime and my garden is in full swing! The pepper plants are growing like crazy. Although, I love adding jalapeños to just about every dish I make (the spicier the better!), I really needed a recipe to make use of a large number of jalapeños at one time. I just can’t keep up with how much the plants produce! Last summer, fellow Instagrammers suggested making pickled jalapeños with my surplus peppers. After enjoying delicious pickled jalapenos all summer long last year, I was so excited for my abundance of jalapenos this year. Last summer, I used a simple recipe from Allrecipes which was a great foundation for my current pickled jalapeno recipe. I’ve made them a little differently ever time until I finally found the perfect variation of ingredients for optimal flavor. AND, a super plus, this recipe is very nearly waste free!
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Quick & Easy Pickled Jalapeños
This recipe makes two 8oz mason jars full of pickled jalapenos.
- 1 cup water
- One cup distilled white vinegar
- 1 1/2 tablespoons white sugar (If you prefer a milder and sweet pickle, add another 1 1/2 tablespoon of sugar)
- One tablespoon salt
- 1 clove garlic, minced
- 10 large jalapenos, sliced into rings
- 2 8oz mason jars
Combine water, vinegar, sugar, salt, and minced garlic in a saucepan over high heat. Bring mixture to a boil.
Pack jalapeno pepper rings into mason jars and cover with hot vinegar mixture. Then, let mixture cool for 10 minutes.
Cover with mason jar lids and refrigerate until needed.
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