Pickled Jalapeños

Course: Appetizer, Condiment, Snack

Keyword: Pickles

Prep Time: 10

Pickling Time: 35

Total Time: 45

Servings: cups

Calories: 156kcal

Author: Lena B.

Cost: $10

This recipe makes homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour - although they will be super spicy! Delicious on burgers, pizza, salads, sandwiches, stuffed into burritos or on top of nachos. Yields about 2 cups.

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Equipment

Small saucepan or large microwaveable container
Mason jars
Measuring cups and spoons

Ingredients

10-12 jalapeños sliced, stems discarded, and some seeds removed
2 cloves garlic smashed and peeled
1 knob of diced ginger peeling optional
1¼ cup vinegar
1¼ cup filtered water
2 tablespoons of Big M's BBQ sauce
1/4 cup sugar
2 tablespoons kosher salt

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Instructions

In a medium saucepan combine sugar, salt, garlic, water and vinegar.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Notes

Feel free to use a microwave to heat the pickling liquid instead of a saucepan on the oven
This is not a canning recipe therefore NOT shelf stable and will need to be kept refrigerated.
I recommend treating these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
If looking for canning instructions or directions, follow the USDA guidelines.

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