Pickled Jalapeños
Enjoy homemade pickled jalapeños that add a spicy kick to your tacos, sandwiches, and more. Easy to make and customizable for your heat preferences.
Ingredients
Main Ingredients
- 10 jalapeños, sliced Choose fresh jalapeños for the best flavor.
- 1 cup vinegar (white or apple cider) Adjust type of vinegar to change the taste.
- 1 cup water
- 1 tablespoon sugar Adjust the amount to suit your taste.
- 1 tablespoon salt Adjust the amount to suit your taste.
- 2 cloves garlic, crushed
- 1 teaspoon oregano (optional) Can enhance the flavor.
Instructions
Preparation
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt have dissolved.
- Add sliced jalapeños and garlic to the saucepan.
- Remove from heat and let cool for a few minutes.
- Pour the mixture into a clean jar and let it cool to room temperature.
- Refrigerate for at least an hour before serving.
Notes
Store pickled jalapeños in a clean jar in the refrigerator. They can last for up to three weeks if covered with the pickling liquid. Experiment with different vegetables or spices for added flavor.