From my garden to my kitchen, making pickled jalapeños couldn’t be simpler.

From garden to kitchen, making pickled jalapeños is a breeze. I pick my perfectly fresh jalapeños, slice them up, make a brine and let them pickle. It really couldn’t get simpler. They are absolutely wonderful to have on hand to spice up your life or your impromptu nacho party.

Pickled Jalapeños

 ½  pound jalapeños 

½  cup white vinegar

½  cup water

½  tablespoon kosher salt

Prepare two half pint mason jars by washing the jar, lid, and ring in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

With gloved hands, slice the jalapeños about ¼” thick, leaving the seeds and cutting away the stems.

Add the jalapeños to the jars, making sure to pack them in tightly but not too tightly so you don’t smash them. 

Make the brine by placing the vinegar, water and salt in a small pot over high heat. Bring to a boil, stirring to dissolve the salt. Pour the brine over the jalapeños, filling the jars to within ½  inch from the top. The peppers should be completely submerged in the brine. 

Remove the air bubbles by gently tapping the jar against the counter a few times to remove all the air bubbles. Top off with a little more brine if necessary.

Place the lids and rings on the jars sealing it. Cool the jars on the counter for 20 minutes before placing the jars in the fridge. It’s important for the jar to cool a bit before putting it in the cold fridge so your jar doesn’t crack. 

Let your pickles sit in the fridge for at least two weeks before enjoying. Use your pickled jallies on homemade nachos or even with your favorite tacos. 

*Notes: 

It is very important to wear gloves when cutting the jalapeños! If you don’t, you could run the risk of getting capsaicin burns on your skin and that’s never fun.