Pickled Jalapeños
Pickled jalapeños are a must-have for spice lovers! They’re easy to make and perfect for tacos, nachos, or anywhere you want a bit of heat.
Servings: 10
Ingredients
- 1 pound jalapeños
- 2 cups water
- 2 cups cider vinegar
- 2 tablespoons pickling salt or fine sea salt
Instructions
- Slice jalapeños into rounds and pack into mason jars or a heat-safe bowl. Make the slices as thin or as thick as you like; removing seeds is optional.
- In a small saucepan, combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve salt.
- Remove from heat and pour over jalapeños, leaving 1/4-inch headspace at the top.
- Cover and let cool to room temperature, then store in the refrigerator. Let sit in the refrigerator at least 24 hours before enjoying.
Notes
Pickled jalapeños will last 3-6 months in the refrigerator.
