Seasoned Pickled Jalapeños

Seasoned Pickled Jalapeños

by doseofshivs
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Seasoned Pickled Jalapeños

Every year in my garden, I grow different types of peppers, including jalapeños. Pickled jalapeños are great to have on hand and tastes way better than store bought. You can add them to Mexican dishes, pizzas, pastas or sandwiches. I have another version of pickled jalapeños recipe without any seasoning as well as a sweet and spicy serrano peppers recipe on the blog.
Course: Side Dish
Cuisine: Mexican
Keyword: Vegetarian, Jain Friendly

Ingredients

  • 10 jalapeños sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tbsp sea salt
  • 1 tsp sugar
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 tsp yellow mustard seeds

Instructions

  • Slice jalapeños. Pro Tip: Use gloves to prevent hands from burning.
  • Use a clean mason jar to put sliced jalapeños in.
  • In a saucepan, on medium low heat, add distilled white vinegar, water, salt, sugar, yellow mustard seeds, bay leaves, and black peppercorns. Once it comes to a boil, turn off heat.
  • Slowly pour brine over the jalapeños in mason jar.
  • Let it cool before you place lid on mason jar.
  • Store in refrigerator for up to 2 months.

I also have another version of Pickled Jalapeños recipe without any seasoning as well as a Sweet & Spicy Pickled Serrano Peppers recipe.

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