Pickled Jalapenos

Pickled Jalapenos are a must-try! Store the big chilies in vinegar and sugar syrup for a long shelf life and enjoy a better-than-store-bought experience.

I have been making a lot of DIY recipes at home.

So whenever an opportunity or idea strikes me, I do give it a try.

V & I are quite fond of Jalapenos and love the spicy flavor it adds to the pizza. It’s my go-to topping for almost every pizza I make.

While I was shopping for vegetables one day, I suddenly thought of using the big-sized chili to make Jalapenos. I love chili fritters and have earlier pickled the chili too.

Once the idea took hold, Google came in useful. I found an easy homemade Jalapenos recipe and I was good to go.

The recipe is very easy and simple to make and requires some basic ingredients readily available in the pantry.

It is such a shame to use store-bought Jalapenos now! Seriously!!

I have used this in pizza, pasta, and just to munch on.

Print Recipe

Homemade Pickled Jalapenos

Easy-peasy quick Jalapenos at home. Everyday pantry ingredients used to make this spicy treat.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: DIY, Pickle

Cuisine: Italian, Vegetarian

Keyword: Quick & Easy, Vegetable

Servings: 200 gram

Ingredients

• 7-8 large chilies stems trimmed & sliced
• ½ cup white vinegar
• ½ cup water
• 2 tbsp sugar granulated
• 2 tbsp salt

Instructions

• In a saucepan, combine water, vinegar, salt & sugar.
• Heat to a boil, stirring to dissolve sugar & salt.
• Add chili, and press them down so that it is submerged in pickling solution.
• Remove from heat and allow the mixture to sit for 10-15 minutes.
• Using tongs or slotted spoon, transfer the pickled jalapenos to a clean jar. Ladle the picking juices over top.
• Let cool to room temperature and secure the lid. Store in refrigerator when not in use.

Notes

They stay well refrigerated in a jar. Use them like you would any store bought ones.