Description
This quick pickled jalapeno recipe with garlic and vinegar delivers a delicious tangy crunch, perfect for livening up tacos, sandwiches, or eggs. It’s a healthy, easy, gluten-free, and plant-based condiment ready in about an hour.
Ingredients
Scale
- 1 lb fresh jalapenos, sliced
- 4–6 cloves fresh garlic, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
Instructions
- Prep Peppers: Wash and slice 1 lb (450g) fresh jalapenos into thin 0.25-inch rounds. Thinly slice 4-6 garlic cloves, aiming for uniform slices for even pickling.
- Heat Brine: Combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, and 1 tbsp kosher salt in a saucepan. Bring to a rolling boil over medium-high heat, stirring for 1-2 minutes until fully dissolved and perfectly clear.
- Combine and Pickle: Carefully pack sliced jalapenos and garlic into a clean, heat-proof pint jar. Pour the hot brine over peppers until fully submerged.
- Cool and Store: Let the jar cool on the counter for 30 minutes. Cover tightly and refrigerate. They’re ready in 1 hour; flavors deepen overnight.
Notes
No special canning equipment is needed; this recipe is refrigerator-ready. For an extra layer of aroma, add a pinch of mustard seeds, a bay leaf, or a few black peppercorns to the brine as it heats. Store up to 2-3 weeks in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Condiment
- Method: Pickling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28 g)
- Calories: 8 calories
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: quick pickled, jalapenos, garlic, vinegar, tangy, spicy, condiment, plant-based, gluten-free, easy