These quick pickled jalapeños are crisp, spicy, and ready in under an hour. Made with a simple vinegar brine and just a hint of sweetness, they’re perfect for tacos, burgers, nachos, and anything that needs a kick of heat. An easy fridge pickle that brings bold flavour fast. Works best with a 900ml jar or the beginner pickling kit!
Ingredients (Per 900ml Jar)
-
10 jalapeño peppers, thinly sliced
-
2 whole garlic cloves, peeled
-
1½ cups distilled white vinegar (360 ml)
-
1½ cups water (360 ml)
-
½ cup sugar (100g)
-
1½ tablespoon pickling salt
Instructions
-
Pack the sliced jalapeños into one 900 ml jar and add the garlic cloves.
-
In a small saucepan over low heat, combine the vinegar, water, sugar, and salt. Simmer gently, stirring occasionally, until the sugar dissolves (about 5 minutes).
-
Pour the hot brine over the jalapeños, making sure they’re fully submerged.
-
Let cool to room temperature, then seal and refrigerate for at least 30 minutes before using.
-
Store in the fridge for up to 2 weeks.
0 comments