This is another quick and easy recipe to feed your jalapeno love. The best part is that you know exactly what goes into it, and it is ready in only 15 minutes! Unfortunately so many pickled products out there, including jalapenos, have inflammatory dye and preservatives in them, which have been proven to cause health issues. Take a look at most pickles and pickled products in jars on the aisle of your grocery store and you will find that those innocuous-looking hot peppers and other items are loaded with awful stuff. I made this batch from jalapenos in the garden, and they came out amazing. Use them in recipes or eat them straight from the jar! Either way, if you are a fan of jalapenos, you will love your own homemade goods–promise!
These are ready to eat as soon as the brine cools, and can be kept in your fridge for a few months after.
Quick Pickled Sliced Jalapenos Recipe
- 7-8 Jalapenos, sliced Grow some in your garden
- 1 cup Clean water
- 1 cup Distilled Vinegar or use apple cider vinegar
- 2 tbsp Sea Salt or use kosher or another coarse variety
- 2 cloves Garlic optional, if you like a garlicky taste to your foods
- Add all ingredients except for jalapenos to a pan and bring to a boil.
- While waiting for the liquid to heat, slice the jalapenos crosswise into thin slices. You can remove some seeds if you prefer less spice and heat.
- Once the brine is boiling, add the jalapenos. Remove from heat and let cool for at least 8 minutes. You will notice the color turns into a lovely olive green. You can then start eating or add to other recipes.
- Once the brine has cooled, remove the jalapenos from the pan with tongs and place into a glass jar. Pour the remaining brine over the jalapenos to fill the jar you are storing in.
- You can use immediately, or store in the fridge for up to several months.