One of the best parts of summer is all of the fresh produce that’s available! There is often a section at the grocery store with baskets of local produce and it’s usually a fraction of the regular price so I always check it out! The other day they had baskets of jalapeno chili peppers and I could not resist picking one up! The first thing that I made with all of the jalapenos was a fresh batch of jalapeno jelly and I still had a ton leftover so pickled jalapenos were up next! I almost always have a jar of pickles jalapenos in my fridge and when I can I like that jar to be homemade ones! Homemade jalapenos are super easy to make, it’s pretty much just sliced jalapenos in vinegar that’s seasoned with salt, sugar and garlic, and you can add other seasonings as desired. The only real cooking involved is bringing the vinegar to a boil to dissolve the salt and sugar and to heat the jalapenos before transferring to a jar. Once the jalapenos are cooled you can enjoy them right away and they can be stored in the fridge to be enjoyed for the next few weeks. They mellow out and get get better in the fridge after a few days!
Quick and easy homemade pickled jalapenos!
- 1 cup white vinegar (or cider vinegar)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 pound jalapenos, sliced
- 2 cloves garlic smashed or chopped
- Bring the vinegar, water, sugar, and salt to a boil until the sugar and salt is dissolved.
- Add the jalapenos and garlic, turn off the heat and let sit for 10 minutes.
- Transfer everything to a jar, seal and let cool to room temperature before transferring to a fridge to store.
Option: If you want to store for a longer time or at room temperature, use proper canning procedures.