These easy to make quick pickled jalapenos add a little bit of spice to any meal.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 16
Ingredients
5jalapenos
3/8cupwater
3/8cupwhite vinegar
1 1/2tablespoonssugar
1/2tablespoonkosher salt
1/2teaspooncumin seeds
1/2teaspoonpeppercorns
1clovegarlic
Instructions
This recipe is for refrigerator pickles. It is not suitable for canning or storing the pickles at room temperature.
It is a good idea to wear gloves when slicing jalapenos. The oils in the pepper can burn your skin and if you accidentally touch your eyes it will burn and sting. Cut the stem off the jalapeno. You can take the seeds and membranes out of the pepper or leave them in for extra heat. Slice them into rings by chopping through the pepper. Fill the jar with peppers as you go.
Slice the garlic clove into slices and add them to the jar.
1 clove garlic
To make the brine combine the water, vinegar, sugar, salt, cumin seeds and peppercorns in a small saucepan. Heat until the salt and sugar dissolve.
3/8 cup water, 3/8 cup white vinegar, 1 1/2 tablespoons sugar, 1/2 tablespoon kosher salt, 1/2 teaspoon cumin seeds, 1/2 teaspoon peppercorns
Pour the brine over jalapenos in the jar.
5 jalapenos
Put the lid on and let the jalapenos cool to room temperature. Then refrigerate and they will keep for about 3 weeks.