These quick pickled jalapeños are the perfect mix of hot, spicy and crunchy; use them on tacos, pizza or use the brining liquid to make salad dressings!
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Pickled Jalapeños
If you’ve ever been to an authentic Mexican restaurant, chances are you’ve had a pickled jalapeño once or twice. They have a delicious sweet, spicy, and sour flavor that adds to many different dishes. Originally I thought these spicy snacks were only meant for Mexican cuisine, but I’ve started using them on my pizzas, in my salads and even in soups. I’ve also started noticing that most cuisines have their own version of a pickled pepper. One thing is for sure, wherever I find a pickled jalapeño, I am sure to eat it; I’m obsessed with these things.
Picking the Right Pickling Jars
Even though quick pickling doesn’t require the same kind of jars are serious canning does, everyone has preferences and favorites when it comes to reusable jars. I am a huge fan of mason jars to the point that we use them as water glasses on occasion in my home. Click here to check out my favorite jars for mixing salad dressings, quick pickling and mixing drinks.
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That’s right, these babies are Top 8 Free!
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Quick Pickled Jalapeños
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Prep Time: 10 minutes
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Cook Time: 0 Minutes
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Total Time: 10 minutes
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Yield: 1 jar
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Category: Pickles
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Method: Pickled
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Cuisine: American
Description
These quick pickled jalapeños are the perfect mix of hot, spicy and crunchy; use them on tacos, pizza or use the brining liquid to make salad dressings!
Ingredients
- 6-8 jalapeños
- 1 cup white vinegar
- 1 1/2 tbsp salt
- 2 tbsp sugar
Instructions
- Using a sharp knife or mandolin, slice the jalapeños thinly. Stuff a glass jar with the jalapeño slices and pour in the vinegar, salt and sugar. Seal the jar and shake well. Refrigerate overnight. I keep these in my fridge for up to 1 month.
Keywords: Quick Pickled Jalapeños, Pickled Jalapeños
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