Quick & Easy Pickled Jalapeños
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 jalapeños all summer long last year, I was so excited for my abundance of jalapeños this year. Last summer, I used a simple recipe from Allrecipes which was a great foundation for my current pickled jalapeños 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!
Seriously, this recipe is so simple. It’ll make you two jars of pickles. Save on yourself, and share the other with a neighbor or friend!
Finally, for more useful Tiny Yellow Bungalow recipes and DIY projects, head over here!
Quick & Easy Pickled Jalapeños Recipe
This recipe makes two 8oz mason jars full of delicious pickled jalapeños.
- 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 jalapeños, 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 jalapeño 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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