Taking a break from sourdough this time and stepping into something I have been craving for a few weeks now. I love spicy and I think it’s a great compliment to many dishes as long as it’s not an uncomfortable heat.
Keeping that in mind I decided to try my hand at some sweet & spicy pickled jalapeños.
To say that this has become my new favorite thing to add to basically everything I have been eating lately would be an understatement. These babies are perfect on sandwiches, burgers, salads, tacos, and even just straight from the jar if you can stand it.
I made a boatload of these as they keep well for about a month in the refrigerator with ease. I used a total of 20 jalapeños to make this batch along with two different varieties.
You might notice below that some of the jalapeños are slightly darker, those are black jalapeños and possibly my new favorite thing.
I discovered these in my local grocery store, they are produced by Sunset Produce and go by the name of Kaboom!
Their flavor profile is complex in comparison to the regular green jalapeño. These are not just your traditional hot pepper there is actual flavor here and it matches so well with this brine.
These are simple and quick to make and only require 7 ingredients. Since you will be working with these peppers for a while I would suggest wearing gloves or staying pretty mindful where you place your hands!
To start, slice your jalapeños, their thickness is up to you but I personally didn’t go very thin as I like a little crunch when snacking on these. Evenly divide and stuff those bad boys into two 1 liter jars. Next, it’s time to make the brine!
Remove seeds for less heat
In a saucepan on low heat, bring the water, vinegar, sugar, honey, salt, and minced garlic to a simmer. Stirring occasionally allowing the sugar and honey to dissolve completely, this usually takes about 10 minutes.
Remove brine from heat and let cool for 5 minutes. Pour or ladle brine into jars as evenly as possible. Allow jalapeños to cool uncovered for 20 minutes at room temperature.
Use the back of a spoon to gently submerge all peppers, securely the lids once done. Store in the refrigerator.
Keep refrigerated for at least 1 week before eating if you can. (I will admit, I didn’t make it a week) Keep in mind that the longer the jalapeños remain in the fridge/brine the milder they will become.
- 20 Jalapeños
- 1 Cup Water
- 2 Cups White Distilled Vinegar
- 2 Tbsp Minced Garlic
- 1/2 Cup Sugar
- 2 Tbsp Honey
- 1 Tbsp Sea Salt
- Slice jalapeños to preferred thickness and divide between 2 jars.
- In a saucepan over low heat let the water, vinegar, minced garlic, sugar, honey, and salt simmer for about 10 mins. Make sure to stir occasionally allow the sugar and honey to completely dissolve.
- Remove from heat and let brine cool for 5 mins.
- Pour or ladle brine into jars over the sliced jalapeños.
- Allow cooling uncovered for 25 mins.
- Gently press down on jalapeños using a back of a spoon to submerge peppers. Carefully secure the jar lids.
- Store in the refrigerator and keep for 1 week before eating.
- Remove seeds from jalapeños if you prefer less heat
- You can also add more sugar or honey to remove more heat as well
- Jalapeños can be kept up to 1 month in the refrigerator
Nutrition Information:Yield: 400 Serving Size: 1
Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g