Ingredients
Scale
- 1 pound sliced jalapeño
- 1/2 cup kosher salt
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 3/4 cup brown sugar
- 1 tablespoon pickling spice
Instructions
- Pack the sliced jalapeños into clean glass jars.
- In a small saucepan, combine salt, apple cider vinegar, water, brown sugar, and pickling spice.
- Bring the mixture to a boil, cooking just until the sugar dissolves. Remove from heat and let it cool for about 5 minutes.
- Pour the hot brine carefully over the jalapeños until they are fully covered.
- Allow the jars to cool, then seal tightly and refrigerate for at least 1 hour or overnight for enhanced flavor.
- Serve as desired and store in the refrigerator.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These pickled jalapeños can last for several weeks in the refrigerator.
Adjust the amount of brown sugar for a sweeter or less sweet brine.
Consider adding garlic or herbs to the brine for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 jar (based on 12 servings)
- Calories: 63
- Sugar: 14g
- Sodium: 2799mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg