Homemade Quick Pickled Jalapenos (Spicy & Sweet)
These jalapenos are spicy and slightly sweet. If you'd like them less sweet and spicier, add less sugar, If you'd like them less spicy, hollow out the seeds from the jalapenos before slicing them. Enjoy on appetizers or as a delicious spicy condiment. I recommend a 16 oz. wide mouth mason jar for this recipe.
Servings: 12
Calories: 28kcal
Ingredients
- 12 oz. jalapeños stems removed and cut into 1/8" rounds (Leave seeds in if you like it spicy)
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/4 cup cane sugar
- 1 Tbsp Sea salt
- 1/2 Tbsp celery seed
Instructions
- Put on disposable gloves 1st! You do not want jalapenos juice on your fingers.
- Slice jalapenos into ⅛" even rounds and set aside. ( I leave the seeds in, but if you want them less spicy hollow out the seeds before you start slicing)
- Add vinegar, water, sugar, salt and celery seeds to a saucepan and bring to a boil. Once boiling lower to a simmer for 5 mins.
- Then add jalapenos to the hot brine in the saucepan and simmer for 5 mins.
- Remove jalapenos with a slotted spoon and add to your mason jar. (I recommend a 16oz. wide mouth)
- Continue simmering liquid for 3 more minutes.
- Turn off burner and remove saucepan from heat, let cool slightly.
- Carefully pour the liquid into jar with the jalapenos.
- Let jar of jalapenos cool to touch.
- Once cool enough seal jar with air tight/leakproof lid and Refrigerate. You can try them immediately, but ideally wait 24 hours for the full pickled flavor.
Video
Notes
Enjoy this spicy condiment up to 2 months in the refrigerator.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 584mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 306IU | Vitamin C: 34mg | Calcium: 10mg | Iron: 0.2mg