A quick, easy, and tangy recipe for homemade pickled jalapenos infused with garlic, black peppercorns, and a hint of fresh lime. Perfect for adding a spicy, bright kick to your favorite tacos, nachos, and sandwiches.

Ingredients

Brine:

• 1 cup Water
• 1 cup White Vinegar
• 1 tbsp Salt
• 1 tbsp Sugar

Other:

• 1 600ml ish jar
• 2 Garlic cloves
• 8 Jalapenos
• 1 slice of Lime
• 1 tsp Whole Black Peppercorns

Steps

1. Fill a large pot and bring it to a boil with your jar in it. This is to sterlize it.
2. While your jar boils, add all your brine ingredients to a small pot and bring to a boil.
3. Slice your jalapenos, you can leave the seeds in. Remove the jar from the water with tongs. Fill it with the jalapenos, lime, garlic and pepper. Pour over the brine.
4. Put a lid on the jar and let it cool to room temp before storing in the fridge.

Notes for Pickled Jalapeno

• If you want a more traditional flavour, remove the lime. I like the lime as it adds a great flavour that often goes well where you'd use the jalapenos.
• You can add many other flavours, have a look at the dill pickles recipe for ideas and quantaties.

Shared notes for pickled recipes

• For pickling you don't need to go out buying jars or fancy ingredients. You can, as I do, get away with using jars from other things like olives, capers, other pickles, etc etc.
• You need to make sure you sterilize your jars. The easiest way I find, which is in the recipes, is to bring a large pot to a simmer with the jars fully submergered. Then I pull them out with tongs and immediately fill.
• Pickling is mainly just submerging something in a water, vinegar and salt mixture. You can pickle all sorts of random things but more importantly, you can add so many different flavours! Take a look at the dill pickle recipe for an example of all the different things I like to add.

Other recipes sharing these notes: