Ingredients for Small Batch Pickled Jalapenos
- Fresh Jalapenos
- 1/2 cup water
- White Vinegar
- 1/4 cup sugar
- Kosher Salt
- Garlic Cloves
- 1/2 cup thinly sliced red onion
- Baby Carrots
- 2 tablespoons olive oil
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How to Make Small Batch Pickled Jalapenos
- Remove stems from 1 pound jalapeños and slice them into your preferred thickness (rings, halves, or slices).
- In a medium bowl, gently toss the sliced jalapeños with 1/2 cup thinly sliced red onion, 2 cloves minced garlic, and 1/2 cup julienned carrots. Drizzle with 2 tablespoons olive oil and mix well.
- Pack the jalapeño mixture tightly into a clean, sterilized 1-quart canning jar, leaving about 1/2 inch headspace.
- In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon salt. Bring to a rolling boil, stirring until sugar and salt dissolve completely.
- Carefully pour the hot brine over the jalapeños in the jar, ensuring the jalapeños are fully submerged and leaving about 1/2 inch headspace.
- Let the jar cool completely to room temperature before sealing. Refrigerate for at least 3 weeks (or up to 2 months) to allow the flavors to fully develop. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
195g
Fat
10g
Carbs
20g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Jams And Preserves Condiments Etc Vegetables American Easy Summer Vegetarian Stove Top Dietary Spicy Low Cholesterol Seasonal Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Midwestern Low In Something Peppers Taste Mood Equipment
