Quick Pickled Jalapeños

Quick Pickled Jalapeños

When our jalapeño plant is producing well we like to quick pickle the peppers just to use in recipes like spicy chicken spaghetti or in a hummus or to eat with nachos.  

Most store bought versions of pickled jalapeños either contain yellow dye or distilled grain vinegar. Jeff’s Naturals is a good choice for free and clear pickled jalapeños.

It is really a pretty simple process to do this at home.  

You will need:

• 3/4 cup water
• 3/4 cup GF distilled white vinegar
• 3 tbsp raw cane sugar
• 1 tbsp kosher salt
• 1 clove garlic, crushed
• 1/2 tsp oregano
• 2-3 large jalapeños, sliced into rings
• 8 oz canning jar

Before prepping the jalapeños, wash, rinse and dry them. Slice the jalapeños into rings. If the jalapeños are strong enough to make you choke a little when slicing, soak in ice water for about 30 minutes to kill some of the heat. Drain and set aside.

To sterilize the canning jar, bring water to a boil and put the jar in the boiling water for a few minutes. Carefully remove and let cool.

In a 1-quart saucepan, combine the water, vinegar, sugar, salt, garlic and oregano. Bring to a boil over high heat. Stir in the jalapeño slices and remove from the heat. Let the mixture cool for about 10 minutes. Using sterile tongs, pack the pickled jalapeños into the sterilized canning jar. Pour the vinegar mixture over the jalapeño slices.

Seal the jar and refrigerate the quick pickled jalapeños for up to 1 month.  Enjoy!