My first thought after making this recipe was “Why have I been buying these all this time?!?!” which was quickly followed by “What else can I pickle?!” Not only are homemade pickled jalapenos way better than store bought, they’re also highly addictive. I find myself ‘sampling’ one or two here or there and telling myself that I’m just checking to see how they’re progressing.
For the first batch I only made one jar, but I definitely plan on making more next time…I’ve already got a few requests from people who would like a jar of their own.
Since they’re pickled, they’ll last pretty long in the refrigerator, just be sure and tell anyone you give them to to keep them refrigerated.
So far I’ve eaten them alone and on a burger, but I’m definitely looking forward to finding new ways to enjoy them!
Homemade Pickled Jalapenos
from: Life, Love, and Cupcakes
4-4 large jalapenos, sliced in rings
1/2 cup water
1/2 cup vinegar
2 Tb white sugar
1 Tb kosher salt
1 garlic clove, crushed
1/2 ts Italian Seasoning
Prepare jalapenos and put in an 8oz jar.
Mix water, vinegar, sugar, salt, garlic, and Italian seasoning in a saucepan and bring to a boil. Once mixture comes to a rolling boil, pour over jalapenos. Let sit until cool, then move to the refrigerator.
*If you don’t like them too spicy, I would recommend increasing the amount of sugar.
Have you done any of your own pickling?