Spicy, tangy and zesty pickled jalapenos are a great addition to elevate your everyday meals. They are so easy, quick to make and barely takes 10 minutes of time.
Though these days sliced jalapeño jars are readily available at grocery stores but if you can few spare minutes, it is so easy to pickle them at home and that too without any added preservatives or artificial colours. All you need are basic 5-6 ingredients like vinegar, sugar, salt & you are good to go!
Pickled Jalapeno Uses:
You can use them as topping on pizza, naan pizza, in tacos, burgers, sandwiches, wraps, dips like mango salsa, guacamole, in salads or pasta recipes – mexican quinoa salad, avocado pasta sauce etc. They even come quite handy when you can craving for something salty in late night snack.
Jalapeños (pronounced as ‘hala-peno‘) are medium size chilli peppers originally from Mexico and belong to the species Capsicum Annum. When you are choosing them for pickling, look for firm, crunchy, bright green chillies.
In this post, I have used only jalapenos but if you wish you can use mix of jalapenos and red chilli peppers. For added flavour, I have added 1-2 garlic cloves to the brine (liquid in which we preserve them) but it is totally optional. Instead of granulated sugar, you can even use cane sugar.
Hope you would try and like this instant pickled jalapeno recipe.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Ingredients:
- Jalapeños- 9 to 10 (12 oz.)
- Water- 1 cup
- White vinegar- 1 cup
- Sugar- 2 tbsp
- Salt- 1 tbsp
- Garlic cloves- 2 (optional)
Directions
Step 1:
Wash & pat dry the jalapeños with kitchen towel.
Step 2:
Chop off the top part (calyx) and discard it. Cut the remaining part into thin slices using a sharp knife (check tip at the end of post). Transfer these to clean mason jars along with a garlic clove (optional) in each jar.
Step 3:
Add vinegar, water, sugar & salt to a small pan. Bring it to boil on medium-low heat while stirring in between to dissolve the sugar completely. This takes 4 to 5 minutes. Switch off the flame.
Step 4:
Carefully pour this hot brine solution over jalapeno slices to cover them completely (Here I have used 2 mason jars of 500ml capacity, you can go fo 1 large jar also).
Step 5:
Let them cool to room temperature first before closing the lid. Store the jars in fridge. Let them rest for at least 2-3 hrs or overnight to absorb all flavours. You can easily store pickled jalapenos in refrigerator for 2-3 weeks.
Tips:
- While slicing jalapeños, I would advise wearing disposable kitchen gloves as they can sometimes leave burning sensation on skin later.
- Along with jalapeños, you can also add in some sliced mini sweet peppers or red chilli peppers to get a colourful jar of mixed pickled chillies.
- Please make sure the jar in which you are going to store jalapeños are clean and sterile.
- Always use clean dry spoon or fork to take out jalapeno slices from jar.
- The chillies start to become less hot with time when dipped in brine solution. If you prefer less spicy food, start using them after 2-3 days of resting.
- Apart from garlic, you can also add 4-5 whole black peppercorns for additional flavour.
Pin for later:
More recipes you might like to try:
(Note: This post was originally published on 29 Feb’2016 and has been updated with better recipe & images.)
If you try this pickled jalapeno recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
Let’s stay connected
Facebook| Instagram| Pinterest| Youtube
(3 votes, average: 5.00 out of 5)
Loading...
Leave a Reply