Tangy, spicy, and super easy to make, these homemade pickled jalapeños are better than store-bought! With just a few simple ingredients and 5 minutes of cooking time, you can create a flavorful condiment that stays fresh for up to 6 months. Perfect for adding a spicy twist to your meals, this recipe is a must-try for jalapeño lovers.
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Wash and dry the jalapeños well, then slice them into rings.
In a saucepan, add water, vinegar, sugar, salt, and garlic.
Add the sliced jalapeños and cook for 5–6 minutes on medium flame.
Let it cool slightly, then transfer to a clean glass jar.
Store in the refrigerator. It stays fresh for up to 6 months.
Ensure the jar is clean and sterilized before transferring the pickled jalapeños to extend their shelf life.
Adjust the sugar and salt according to your taste preference.
For extra flavor, you can add spices like peppercorns or bay leaves to the pickling liquid.
How long do these pickled jalapeños last?
When stored in a clean, airtight jar in the refrigerator, these pickled jalapeños can last for up to 6 months.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or white wine vinegar as an alternative to regular vinegar for a slightly different flavor.
Can I make this recipe sugar-free?
Yes, you can omit the sugar or use a sugar substitute if you prefer a sugar-free version.
Can I add other vegetables to this recipe?
Yes, you can add sliced carrots, onions, or cucumbers to the pickling liquid for a mixed vegetable pickle.
Do I need to boil the jar before storing the jalapeños?
While it's not mandatory, sterilizing the jar by boiling it ensures better preservation and prevents contamination.
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