Making your own pickled vegetables is so simple and it doesn’t take any special ingredients. Once you try this recipe, you won’t need to buy the jarred jalapenos from your grocery store.
Every so often, I see recipes that lists pickled jalapeños, and I don’t keep a jar of those on hand.
I decided to do some research on how to make these myself. I was surprised at how easy it was!
Jalapeños are pretty inexpensive to buy, and I do try to keep one or two in my refrigerator. A little bit goes a long way!
All you need to do is mix sugar, salt, white vinegar, water and oregano into a pot. Bring it to a boil, add sliced jalapenos, and crushed garlic cloves, and turn off the heat.
Just slice up the peppers. Fair warning: be sure to wash your hands, thoroughly, afterwards. I’ve made the mistake of rubbing my eyes, and I did the dance of pain.
One more warning: If you have a habit of leaning over to smell whatever it is that you’re cooking– this is one recipe where you don’t want to do that. Whoa! I did just that, and my sinuses were immediately cleared! It brought tears to my eyes, a year ago, but I still remember it.
(I wish that the beautiful bright green color would last, but that just isn’t possible.) Let them cool a bit– about ten minutes or so.
Using tongs, pack a clean Mason jar (I used an 8 oz jar) with the peppers and then fill with the brining liquid. Cover tightly and keep them refrigerated. These lasted for a couple of weeks. So, there you have it– Make-It-Yourself-Pickled-Jalapenos! It’s as easy as Make-It-Yourself-Taco-Bell-Taco Sauce.
TASTING NOTES: Are these hot? It depends on your tongue. To me, they were pretty hot, and I’d need a fist full of Tums to survive these. But, to my men, they loved them. These aren’t water canned, which means I didn’t sanitize the jar and lids, nor did I get a good vacuum seal. That means, don’t leave them on a pantry shelf or on the counter for too long.
How to make Quick Pickled Jalapeño Rings
Ingredients
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic crushed
- ½ teaspoon oregano
- 10 large jalapeno peppers sliced into rings
Instructions
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Step 2
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
I've been growing and pickling sliced jalapenos for about 20 yrs and never considered anything but salt, vinegar, water but I will have to try a little oregano in the next batch.
I'm totally not into football either but the boyfriend is and he LOVES jalapenos. Totally making these for him!
It's funny you should be doing this. I am "pickling" some in tequila as we speak. GREG