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Pickled jalapenos in a glass bottle
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Easy Homemade Pickled Jalapenos

A tangy, hot pickled jalapenos recipe that goes so well with your sandwiches, wraps, pizzas and even as a side with your meal.
Course Accompaniment | Pickle
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 bottle
Calories 276kcal

Ingredients

  • 1 cup jalapenos about 250 gm.
  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp. sugar
  • 1 tbsp. sea salt or normal salt
  • 3 cloves garlic

Instructions

  • Mix the vinegar and water and put them in a pan to boil.
  • Add in the crushed garlic cloves, salt and sugar and heat till they are dissolved and the mix just comes to a boil.
  • Now switch off the gas and add the jalapeno pieces. Cover and keep for about 10 minutes. Cool it.
  • Take a sterilized bottle/jar and transfer the jalapeno pieces that start taking on the pea green colour from a fresh green colour.
  • Top with all the pickling liquid. You can pop it in the fridge and use jalapenos as and when needed.
  • The jalapenos are ready to eat after 30 minutes of pickling time.
  • Easy peasy.
  • You can store them in the fridge for about 2 months.

Notes

1 You can use herbs and spices like chopped dill, peppercorns, some coriander seeds etc. as per taste.
2. This simple pickling recipe tastes piquant and right spicy. I love it.
3. You can also make gherkin/beetroot/carrot pickles in a similar manner.

Nutrition

Calories: 276kcal | Carbohydrates: 55g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 5771mg | Potassium: 848mg | Fiber: 4g | Sugar: 43g | Vitamin A: 2381IU | Vitamin C: 362mg | Calcium: 79mg | Iron: 3mg