Pickled Hot Jalapeno Peppers
Turn up the heat in your kitchen with this quick and easy recipe for Pickled Hot Jalapeno Peppers! Featuring fresh, spicy jalapenos steeped in a tangy brine of white vinegar, garlic, and a medley of herbs and spices like oregano and bay leaf, these pickled peppers pack bold flavor with just the right amount of heat. Ready in just 20 minutes, including prep and cook time, this pantry-friendly recipe is perfect for topping tacos, sandwiches, burgers, or even adding a zesty kick to your favorite salads. Homemade and preservative-free, these vibrant pickles are a versatile, long-lasting staple you'll want to keep in your fridge for snacking or garnishing. Perfect for spice lovers and easy to customize, these quick pickled jalapenos deliver freshness and flavor in every bite.
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Recipe Information
Ingredients
- 10 pieces fresh jalapeno peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 pieces garlic cloves
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 1 piece bay leaf
Instructions
Wash the jalapeno peppers thoroughly under cool water. Trim off the stems and slice the peppers into thin rings (around 1/8-inch thick). Wear gloves if you are sensitive to spicy peppers.
Peel and lightly smash the garlic cloves to release their flavor.
In a small saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir to dissolve the sugar and salt.
Add the smashed garlic cloves, black peppercorns, dried oregano, and bay leaf to the saucepan. Heat the mixture over medium heat until it begins to simmer.
Remove the saucepan from the heat and set it aside to cool slightly for 2-3 minutes.
Pack the sliced jalapenos tightly into a clean, heatproof glass jar (such as a pint-sized Mason jar).
Carefully pour the warm brine over the jalapenos in the jar, ensuring they are fully submerged. Use a spoon to press down the peppers and remove any air bubbles.
Allow the jar to cool completely to room temperature, then seal with a lid. For best flavor, refrigerate the jar for at least 24 hours before serving.
Store the pickled jalapenos in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 30.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
