Homemade Sliced Pickled Jalapenos in Jar
Quick pickled jalapeno rings made by combining water, vinegar, sugar, and salt in a hot brine, then cooling and jarring with fresh sliced peppers. Ready to refrigerate and use within days. Perfect for tacos, nachos, burgers, or straight from the jar.
Ingredients
- ¾ cup water
- ¾ cup distilled white vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 10 jalapeno peppers, sliced into rings
Instructions
- 1
Combine water, vinegar, sugar, and salt in a pot and bring to a boil
- 2
Stir in the sliced jalapenos and remove from heat
- 3
Let the mixture cool completely
- 4
Using a large fork or tongs, transfer peppers to a jar
- 5
Pour the vinegar mixture over the peppers in the jar
- 6
Push the peppers down to submerge them
- 7
Place the lid on the jar
- 8
Shake the jar to mix everything together
- 9
Refrigerate until needed
Tips
Pack peppers tightly in the jar to keep them submerged in brine
Flavor develops and intensifies over several days of refrigeration
Good to Know
Refrigerate in sealed jar up to 2 months
Make up to 2 weeks ahead; flavor improves with time
Use on tacos, nachos, burgers, or as a condiment
Common Mistakes
Do not skip pushing peppers down to avoid them floating above brine and spoiling
Do not use iodized table salt to avoid cloudiness and off flavors