Pickled Jalapeño Peppers
Peter Piper picked a peck of Pickled Jalapeño Peppers! That's how it goes, right? Everything is always better made at home! This nacho topping is something you've, maybe, never considered making from scratch. With 5 minutes of prep and the BEST peppers you've ever tasted, I must ask, why not?!
- 6-8 jalapeño peppers sliced
- 1 1/2 cups white vinegar
- 3/4 cup water
- 5 cloves garlic sliced
- 1/2 tsp peppercorns I used black
- 1 tbsp salt
- 2 tsp sugar granulated
Slice the jalapeño peppers to about 1/4" inch, or your desired thickness.*
Add the vinegar, water, garlic, peppercorns, salt, and sugar to a saucepan. Bring the mixture a simmer.
Add the peppers to the pot. Simmer for 2-3 minutes, or until the color of the peppers transitions from a vibrant green to a more dull, army green.
Add the peppers to a sealable canning jar. Pour the brine into the jar, including the garlic and peppercorns, until it's filled. Seal the jar and refrigerate.
*Remove the membrane and seeds to reduce the heat level.
Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
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Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 700mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg