Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Makes one jar

Hello friends. If you want to kick up your culinary repertoire and love spicy foods, tangy pickled jalapeños will elevate your cooking to a new level. Even if you are not a spicy food lover, pickling jalapeños makes the peppers sweeter and milder than fresh jalapeños. They are easy to make and add incredible flavor to Mexican dishes, cheese balls, dips, sandwiches, soups, and much more. More on that later. And you'll wonder why you never made them sooner because you will always want them in your refrigerator.

Have I convinced you yet?

Print Recipe

Here's my testimony. I have belonged to a CSA farm share for two summers, and jalapeños are part of the "pick-your-own crop." I avoided them two Summers ago because even though I love foods with a kick, I'm a wimp when it comes to fresh jalapeños or spicy peppers.

That all changed last summer. I put on my big girl pants, expanded my palate, and tried pickled jalapeños at a restaurant. The rest is history, as I was hooked! I LOVED THEM so much that I needed to make them at home so they would always be available.

Luckily, last summer's CSA share included a plethora of jalapeños, so I had plenty on hand to experiment with and different recipes to use them in. At the end of the growing season, I sliced and froze the extras so my family and I could enjoy them all winter. This recipe includes only a few ingredients and features Cherchies® Garlic Seasoning.

Consider pickling these little gems if you're looking for a new go-to condiment to up your cooking game and add incredible flavor to your dishes. You won't be disappointed.

Thanks for stopping by. :) Comment below if you have made these zippy, pickled jalapeños. Revisit us for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

6-8 jalapeños, thinly sliced
1 clove of garlic, skins removed
1 cup white vinegar
1 cup water
3 Tablespoons (Tbsp.) sugar
1/2 teaspoon (tsp.) Cherchies® Garlic Seasoning

Preparation

I highly recommend using food-safe gloves to slice the jalapeños. The oil residue from these peppers stays on your hands, so be careful not to touch your eyes. Learn from my experience; it is not pleasant.

Wash and dry the jalapeños. Thinly slice the peppers and place them in a clean, sterilized jar with a lid, such as a Mason jar. (I have attached a link to the proper jar sterilizing techniques.) Add the garlic clove to the jar.

Now for the brine (salt water solution). In a small saucepan, simmer the vinegar, water, sugar, and Cherchies® Garlic Seasoning over low heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let them cool to room temperature, then cover and chill them in the refrigerator for at least 30 minutes. They will keep in the fridge for two weeks.

That’s it. Super simple pickled jalapeños for whenever the craving hits.

*Note: The peppers will turn a lighter green once they connect with the brine.

How To Use Pickled Jalapeños:

Tacos, enchiladas, and pretty much any Mexican or Tex-Mex dish

Jalapeno popper dip or cheeseball
Sandwiches
Nacho cheese dip
Pimento Cheese
Combine with fruits for a delicious relish
Homemade Salsa, when combined with tomatoes, onions, cilantro
Egg dishes (omelets, avocado toast, casseroles (egg and chili casserole), deviled eggs
Beverages- lemonade, margaritas
Cream of jalapeno soup
Add to your favorite cornbread recipe for a little kick
So much more!