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Quick Sweet Tangy Pickled Jalapeño Slices Recipe Easy Homemade Snack

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A quick and easy recipe for sweet, tangy, and spicy pickled jalapeño slices that are crisp yet tender, perfect for snacking or topping meals.

Ingredients

Scale
  • 10 medium fresh jalapeños, sliced into 1/8 inch (3 mm) rings
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 crushed garlic cloves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried oregano
  • Optional: 1/4 cup thinly sliced red or white onion
  • Optional: 1 teaspoon mustard seeds

Instructions

  1. Rinse jalapeños under cold water and slice into thin rings about 1/8 inch thick. Remove seeds for less heat if desired. (Wear gloves if sensitive to heat.)
  2. Optional: Toast black peppercorns and mustard seeds in a dry saucepan over medium heat for 1-2 minutes until fragrant.
  3. In the same saucepan, combine white vinegar, water, sugar, kosher salt, crushed garlic, toasted spices (if using), and dried oregano. Bring to a simmer over medium heat, stirring until sugar and salt dissolve (about 5 minutes).
  4. Place sliced jalapeños and optional onion slices into a sterilized glass jar. Pour hot pickling liquid over the peppers, ensuring they are fully submerged. Leave about 1/2 inch headspace.
  5. Let the jar cool to room temperature (about 30 minutes), then seal tightly and refrigerate. Jalapeño slices are ready after 1 hour but taste best after 24 hours. Store up to 3 weeks.

Notes

Use kosher or pickling salt for best flavor and clarity. Let the pickling liquid cool slightly before pouring over peppers to avoid wilting. Adjust sugar to taste for sweetness. Store in refrigerator and consume within 3 weeks. Avoid metal containers to prevent off-flavors.

Nutrition

Keywords: pickled jalapeños, quick pickles, sweet tangy jalapeños, easy snack, homemade pickles, spicy condiment

Find it online: https://lyrafeast.com/quick-sweet-tangy-pickled-jalape-n-o-slices-recipe-easy-homemade-snack/