Garlicky Pickled Jalapeños
Pickled jalapeños are so easy to make, you'll wonder why you ever bought them in a store. This is my basic base recipe so feel free to throw some other ingredients in the jar too if you like (mmm... pickled onions). Use these as a taco topping, on nachos, in chilaquiles, the options are endless. I love to can this recipe in a water bath. It allows you to keep the jars in the pantry for a year. The jalapeños taste the best if you let them chill out in their jars for at least a couple of weeks.
Servings: 12
Calories: 15kcal
Equipment
- Waterbath Canner (Optional)
Ingredients
- 3 cups sliced jalapeños
- 3 cloves garlic smashed
- 1 cup white vinegar
- 1½ tsp sugar
- 3 tsp pickling salt
Instructions
- Prepare three 250 ml jars with sealing lid, such as Ball canning jars. Sterilize jars and lids in either the dishwasher or in hot soapy water. If you would like to can your jalapeños for cupboard storage, prepare your water bath canner per directions in the link at the bottom of the recipe.*
- Fill a kettle with water and set it to boil while you pack your jars.
- Pack each jar with 1 cup of jalapeños, 1 garlic clove, 1/3 cup white vinegar, 1/2 tsp sugar and 1 tsp pickling salt.
- Once your kettle has boiled, pour hot water into the packed jars leaving 1/2 inch space from the top of the jar.
- Screw lids onto the jars. If processing jars in canner, continue with the directions per the link below.
- Let jars cool at room temperature. If you processed your jars, you can now store them in the pantry for up to one year. If you did not process jars, store jars in the fridge for up to two months.
Notes
*Follow directions for water bath canning at this link: https://www.freshpreserving.com/water-bath-canning.html