Pickled Jalapenos
Yield: 2 cups
These Pickled Jalapenos are tangy and packed with heat. Featuring fresh jalapenos and an easy quick pickling recipe, this fun condiment is ready in less than 30 minutes. Add these pickled slices to sandwiches, salads, tacos, and pizza - or enjoy straight from the jar!
Ingredients
- ½ cup water
- 1½ cups white vinegar
- 2 tablespoons honey
- 1 tablespoon kosher salt
- 2 cups sliced jalapenos
- ¼ teaspoon mustard seeds
Instructions
- Add the water, vinegar, honey, and salt to a medium saucepan set over medium to medium-high heat. Bring the mixture to a simmer and cook until the salt has dissolved, stirring to speed up the dissolving. ½
- Remove the pan from the heat and add the jalapenos and mustard seeds. Let sit for 15 minutes.
- Transfer the jalapenos to a jar (a tongs works great for this) and pour just enough pickling liquid to fully cover the jalapenos. Cover with a tight-fitting lid and store in the fridge for up to 2 months.
Notes
If you want to punch up the flavor, add 1 to 2 cloves of smashed garlic along with the jalapenos and mustard seeds.
Nutrition Information:
Serving: 1 Calories: 38kcal Carbohydrates: 8g Sodium: 423mg Fiber: 1g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.