Easy Pickled Jalapenos

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    Pickled Jalapenos

    If you like pickled jalapenos you buy from the store, then you’ve got to try this recipe.  The finished product is both tastier and hotter than what you’re probably used to.  And not to mention they’re simple to make and give you that sense of pride and accomplishment.

    So I don’t know what’s gotten into me lately, but I know I tend to go through trends of foods.  It’s been a lot of pickled and canned foods lately including freshly roasted red peppers and  pickled red onions.  Hell, I don’t mind, they all go great on burgers.  And burgers are one type of food that will never go out of style.

    Note: This recipe is for 3 jars full of pickled jalapenos.  Dry ingredients must be split between mason jars.  Adjust recipe accordingly if making more or less.

    Five Uses For Pickled Jalapenos

    Pickled jalapenos make a great topping for a burger.

    They go awesome in quesadillas with cheddar and chicken or beef.

    Toss them on nachos with your favorites meats – pulled pork, ground beef, steak or chicken!

    Dice them up and add to your favorite breakfast like potato hash.

    Try adding some diced pickled jalapenos into your next batch of cornbread!

     

    Print Recipe
    Pickled Jalapenos
    Pickled Jalapenos
    Prep Time 10 minutes
    Cook Time 20 minutes
    Passive Time 3 days
    Servings
    jars
    Ingredients
    Prep Time 10 minutes
    Cook Time 20 minutes
    Passive Time 3 days
    Servings
    jars
    Ingredients
    Pickled Jalapenos
    Instructions
    1. Start off by washing your peppers and removing the stems
      Pickled Jalapenos
    2. Slice into 1/8" sections
      Pickled Jalapenos
    3. In a medium pot, add your water, vinegars and honey and heat to the point just before it is about to boil
    4. Turn on your oven to a very low heat (around 180-225 depending on your oven) and place your mason jars inside just for a minute or two
    5. Place all dry ingredients on bottom of warm mason jar
      Pickled Jalapenos
    6. Pile in your jalapenos
      Pickled Jalapenos
    7. Add your liquid just before it boils, top, and put in the refrigerator
      Pickled Jalapenos
    8. Let them sit in the fridge for at least 3 days but ideally for a week for the flavors to really soak in. Note - these are not "properly" canned and must be refrigerated, but should still last at least a month or longer
      Pickled Jalapenos
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