Quick Pickled Jalapenos

Course: Appetizer, Preserves, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: servings

Calories: 9kcal

Author: Lord Byron's Kitchen

You've been missing out if you’ve never tried Quick Pickled Jalapenos! They are slightly sweet and sour but still hot and spicy! They're great on sandwiches, pizza, nachos, burgers, and scrambled eggs! All you need to prepare these are jalapenos, white vinegar, salt, sugar, and water! There is no canning equipment or knowledge required for quick pickling either!

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Ingredients

1 pound jalapenos, wash them well and slice them into 1/4 inch slices, discarding the stem end
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon pickling salt

Instructions

Begin by washing the jalapenos well. I highly recommend that you wear latex gloves for this next part. Slice the peppers into 1/4 inch slices, discarding the stem end. Pile the slices into very clean jars. Really stuff them in tightly and you can pack them right up to the rim. Set aside.
Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved.
Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the pepper slices.
Allow the jar of jalapenos to rest at room temperature for one hour.
Next, place a lid on the jar and refrigerate. The jalapenos need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the jalapenos to sit in the brine, the better they will taste!

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