The Pioneer Woman Tasty Kitchen
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Easy Homemade Pickled Jalapenos

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Make your very own pickled jalapenos. So easy, so spicy, you won’t know what hit you!

Ingredients

  • 15 whole Large Jalapenos
  • 2 cloves Fresh Garlic, Smashed And Peeled
  • 1 cup Filtered Water
  • 1 cup Distilled White Vinegar
  • 4 Tablespoons Sugar
  • 2 Tablespoons Kosher Salt

Preparation

Trim the stems off of all the jalapenos and discard. Slice the jalapenos into rings and set aside.

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Because these are not canned jalapenos, I would personally treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

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2 Reviews

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LavandulaLady on 8.24.2013

I made a batch for our Independence Day celebration (labeled them ‘Firecracker Pickles’) and everyone raved about them. I don’t eat them myself (too hot for my taste), but they’re so simple & easy, I’ve made a few more batches since. My hubby LOVES them! And by the way, he uses the leftover ‘juice’ as a base to make a spicy hot sauce (waste not, want not.)

Profile photo of Janis {Finding Frenchie}

Janis {Finding Frenchie} on 6.18.2013

Just made these and they’re wonderful- easy to make and with a nice kick. I used only 2 TB of sugar and they still turned out great!

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