Pickled Jalapeños Recipe
Perfectly spicy and sweet, homemade pickled jalapeños taste so much better than store-bought and take less than 30 minutes to prepare.
Servings 4 pints
Calories 148kcal
Ingredients
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 teaspoons sugar
- 2 pounds fresh jalapeño peppers , washed and stemmed, and cut into ¼″ rounds
- 1 carrot , peeled and sliced into ¼ inch slices (use 3-5 slices per jar)
- ½ red onion , sliced
- 9-12 cloves garlic (use 3 per jar)
Instructions
- Prepare a boiling water bath and boil the jars and sealing lids. Keep warm.
- Combine vinegar, water, salt, and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil, then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
- In clean hot jars, layer 3 cloves garlic, 1 green onion, and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of the jalapeños. Tap jars on the countertop to remove any bubbles. Wipe rims, apply canning lids, and tighten bands on jars. Process if desired, or store in the refrigerator for 1 month.
Nutrition
Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3102mg | Potassium: 103mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2549IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 0.3mg