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5
from 1 vote
Quick Pickled Jalapeños
Ready in minutes, Quick Pickled Jalapenos are super easy to make and are ready in less than an hour.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
adult snack, Condiment
Cuisine:
American, Mexican
Keyword:
pickled jalapenos, pickles
Servings:
12
Calories:
71
kcal
Author:
Kellie
Cost:
$5
Equipment
canning jar
Ingredients
1
pound
sliced jalapeño
1/2
cup
kosher salt
1 1/2
cups
apple cider vinegar
1 1/2
cups
water
3/4
cup
brown sugar
1
tablespoon
pickling spice
Instructions
Place the jalapeno slices in canning jars until full and set aside.
In a small saucepan, add the salt, vinegar, water, brown sugar and pickling spice.
Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
Pour the liquid into the jars filling approximately 3/4 full.
Place the lid on the jars and refrigerate for 1 hour or overnight.
Serve as desired.
Notes
Pickled jalapeños can be stored in the refrigerator for up to 2 months.
Nutrition
Calories:
71
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
4724
mg
|
Potassium:
139
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
407
IU
|
Vitamin C:
45
mg
|
Calcium:
25
mg
|
Iron:
1
mg