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Homemade Pickled Jalapeños

Ingredients

  • 10-12 garden fresh jalapeños
  • 2 whole garlic cloves peeled and crushed or chopped
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup raw honey or pure maple syrup
  • 1 Tbsp sea salt

Instructions

  • Use disposable gloves while thinly slicing your jalapenos to protect yourself from the burning oils naturally found in the peppers.
  • Transfer sliced jalapeños into a 14 oz jar. Add in your garlic.
  • In a small saucepan add in the remaining ingredients and place over medium heat. Bring to a simmer, and whisk to combine.
  • Once the brine is simmering and everything is incorporated well, remove from heat and pour over the jalapeños.
  • Allow it to cool to room temp, uncovered.
  • Cover and refrigerate for up to 2 weeks.
  • Your pickled jalapeños are ready to eat in 24 hours.
  • Enjoy!