These homemade pickled jalapenos are quick and easy. All you need are jalapeno peppers, apple cider vinegar, sea salt, maple syrup, and water! No canning required.
We’ve really been digging the summer veg around here, haven’t we? We just enjoyed Vegan Chickpea Meatball Subs with Basil Pesto Cream, and now we’re going to spice things up with these homemade pickled jalapenos!
I’ve always had a hot tooth (like a sweet tooth for spicy food?!). So the farmer’s market at this time of the year is basically my heaven.
Hot peppers in all shapes and sizes abound at every turn. And my friends at Catena Farm grow the most beautiful ones!
Now sometimes we spicy folk can get a bit over zealous when it comes to our hot pepper purchasing habits. Just speaking from personal experience. I mean is it really necessary to come home with a basket full of jalapenos? It can be challenging to use them all in a short amount of time.
So what’s a hot pepper loving girl or guy to do? Pickle them!
Pickled jalapenos to the rescue!
If you have made quick pickled vegetables before, you know how easy they are! These pickled jalapenos are no exception.
To begin, you combine water, apple cider vinegar, salt, and maple syrup together in a small saucepan and bring to a boil.
Slice up about 8 jalapenos and place them in a 16-ounce glass jar.
Pour the apple cider vinegar mixture over top, screw on the lid, and let it sit for 30 minutes before enjoying!
The pickled jalapenos keep for a couple of weeks in the fridge.
They are delicious on burritos, sandwiches, salads, and pretty much anything that could use a little extra spice!
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How to Make Homemade Pickled Jalapenos
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Pin RecipeDescription
These homemade pickled jalapenos are quick and easy. All you need are jalapeno peppers, apple cider vinegar, sea salt, maple syrup, and water! No canning required.
Ingredients
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 1 tsp fine sea salt
- 1 tbsp pure maple syrup
- 8 jalapeno peppers, or hot peppers of choice (I used a combination of jalapenos and hot red peppers… I didn’t know the name of them!)
Instructions
- Combine the water, apple cider vinegar, sea salt, and pure maple syrup in a small saucepan over medium-high heat. Bring to a boil and remove from heat.
- Slice the peppers and place them in a sterilized 16-ounce glass jar.
- Pour the apple cider vinegar mixture over the sliced peppers and secure the lid.
- The peppers will be ready after 30 minutes. Enjoy immediately and refrigerate the leftovers for up to 2 weeks.
I hope you love these quick pickled jalapenos! I’ll be back later in the week with my favourite way to enjoy them: on southwestern tofu scramble burritos!
As always, if you make them, leave a comment below to let us know how they turned out!
