Homemade Jalapenos Recipe | Homemade Pickle || How to Make Jalapeno Pickle with step-by-step photos
Jalapeno Pickle. Can you believe these crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier for me. I have to search most of the time for authentic jalapeno recipes before I could be able to share this recipe with you.
I got success, and these jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt acts as a natural preservative (no canning needed) and helps keep the jalapenos good in the fridge for up to two months. Although I doubt they will last that long! A jar never lasts longer than a week around here.
My Latest Video Pickled Jalapenos:
This method also works well with any other type of chilis or even sliced pickles. You can also control the heat level but adding more or less sugar. I used 3 tablespoons, and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor. So let's come to know how to make homemade jalapeno pickles at home
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In a saucepan, combine the water, vinegar, salt, sugar, and garlic, and bring it to a boil.
Meanwhile, slice the jalapeno peppers and the cucumber into the ring.
Put jalapeno and cucumber slices into the boiled vinegar mixture, stir to mix well, and give it another 2 minutes more,e then remove from heat, and let it cool down completely
Use tongs to remove the jalapeno from the saucepan to a glass jar, cover it with the brining liquid to fill the jar
It can be stored in the fridge for up to two months.nths
These crunchy, tangy/sweet pickled jalapenos are ready in under 15 minutes.
Ingredients:
- 3 pods, garlic peeled and smashed
- 1 cup, jalapeno pepper, thinly sliced into rings
- 1 cup, cucumber unpeeled and sliced into rings
- ¾ cup, white vinegar
- ¾ cup of water
- 1 tbsp salt
- 3 tbsp sugar
How to make a Pickled Jalapeno?
- To prepare this recipe, first peel and smash the garlic cloves
- In a saucepan, combine the water, vinegar, salt, sugar, and garlic
- Bring it to a boil
- Meanwhile, slice the jalapeno peppers and the cucumber into the ring
- Put jalapeno pepper and cucumber slices into the boiled vinegar mixture
- Stir to mix well and give it another 2 minutes, then remove from the heat
- Let it cool down completely
- Use tongs to remove the jalapeno from the saucepan to a glass jar
- Cover with the brining liquid to fill the jar
- It can be stored in the fridge for up to two months
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