I just love spicy food! Spicy Pickled Jalapeno Peppers are the perfect way to savoir spice, but add a little extra something to it. This year, my father grew me a lot of peppers. And, when I say a lot, I mean - a lot. I did not want the jalapenos to go bad before I got to them, so I figured what better way to preserve them than to pickle them - the Spicy Pickled Jalapeno Peppers.
There are endless possibility for what you can put these Spicy Pickled Jalapeno Peppers on. Some of my personal favorites are: nachos, burritos, taco salads, regular salads and tofurkey sandwiches. You can even top my buffalo cauliflower dip with them! They add a nice spice to the meal, but do not have the full blown, burn your mouth and drink water vibe to them.
My love affair with Spicy Pickled Jalapeno Peppers when I got a jar from Trader Joes a few years back. They were perfect. Such a great taste. Does Trader Joe's do anything wrong? Nope.
I knew they could not be hard to make, so I set out on a quest to make my own. I took the recipe I use for pickling onions and copied it for this and boom - done. It took all of 20 minutes total, plus the 24 hours for wait time.
Pickled Jalapeno Peppers could not be easier to make. All you need is: some jalapenos chopped up into dime size circles; some minced garlic; sugar; salt; vinegar and water. Oh, and you will need a glass jar to place these in. I suggest using a left over jar from salsa. Works perfectly.
This recipe calls for apple cider vinegar, as well as white vinegar. You can, however, use one or the other. I like to mix mine, but both will work easily. Other people, I believe, add more spices to their pickled veggies. I do not do that because I like to keep the integrity of the vegetable, but feel free to experiment!
Spicy Pickled Jalapeno Peppers
Pickled Spicy Jalapeno Peppers, perfect addition for dishes, sandwiches or to snack on alone.
- 8 Jalapenos sliced
- 3-4 cloves garlic minced
- 2 tbsp sugar
- 2 tbsp salt
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 cup water
- Make sure to wear gloves while slicing your jalapenos and do not touch your eyes.
- Place sliced jalapenos and minced garlic into a glass jar that can withstand heat and that has an air tight seal.
- Place vinegar, salt, sugar and water into a sauce pan and heat on medium heat.
- Once the sugar and salt dissolve in the liquid, pour the liquid mixture directly on top of the jalapenos and garlic in the jar. Make sure they are well submerged.
- Tighten the lid on the jar and refrigerate for 24 hours. Keep in the fridge thereafter. They should stay good for up to 3 months.
Sodium: 699mgCalcium: 3mgVitamin C: 7mgVitamin A: 60IUSugar: 1gFiber: 1gPotassium: 20mgCalories: 9kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 2gIron: 1mg