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Easy Pickled Jalapeños (Gluten-Free, Vegan)


  • Author: felicia | Dish by Dish
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 1 16oz jar 1x
  • Diet: Vegan

Description

Ready in just 30 minutes, these tangy and vinegary pickled jalapeños is a great way to add some delicious heat to any dish! If you love some heat in your food, make sure you keep a jar of these jalapeños on hand to spice up any meal and make everything hotter and better. Naturally gluten-free and vegan.


Ingredients

Scale
  • 15 large (or 20 medium) fresh jalapeños, washed, stems removed, and sliced
  • 4 large garlic cloves, peeled and halved
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 2 tablespoons sugar
  • 2 tablespoons salt

Instructions

  1. Slice and Cut: Slice jalapeños into thin rings and cut garlic cloves into halves.
  2. Combine Garlic, Vinegar, Water, Sugar and Salt and Bring to Boil: Combine the halved garlic cloves, vinegar, water, sugar, and salt in a large skillet or medium pot and bring to a boil, stirring to make sure the water dissolves. 
  3. Add Jalapeño Rings to Mixture: Once the mixture starts to boil, add the sliced jalapeños and press them under the pickling liquid.
  4. Let Jalapeños Sit in Liquid: Switch off the heat and let the sliced jalapeños sit in the liquid for the next 10 to 15 minutes until they are no longer bright green but have turned olive green.
  5. Transfer to Mason Jars: Use tongs or chopsticks to transfer the jalapeños to sterilized mason jars, before pouring the pickling juices over. Let cool at room temperature before covering with the lid.
  6. Store: Store in the refrigerator for up to two months.

Notes

Garlic: I love garlic and the taste that it imparts in this easy pickled jalapeños recipe. However, if you don’t have garlic on hand, or simply aren’t a fan of garlic and would prefer to leave it out, feel free to do so.

Distilled White Vinegar: I used distilled white vinegar, but you may also use white wine vinegar, rice vinegar or apple cider vinegar if you prefer.

Sugar: Note that the sugar is to regulate the heat level and make it less hot. I used granulated white sugar, but you can also use light brown sugar if you prefer. Just bear in mind that brown sugar will make the liquid a darker brown. If you are diabetic or insulin resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index). 

Salt: I used regular table salt, but you can use sea salt or kosher salt too if you prefer.

Don’t Touch the Seeds with Bare Hands: Make sure you don’t touch the jalapeño seeds with your bare hands of they can get really hot. It’s best to use gloves of a fork to hold the jalapeño peppers down while you slice down. If not using gloves, make sure NOT to rub your eyes with your fingers after cutting them or they might sting.

Heat Level: You can adjust the heat level depending on how much heat you like and can tolerate. If you don’t want that much heat, use 4 tablespoons of sugar instead of 2, and if you like it really hot, you can even go down to 1 tablespoon of sugar.

Barely adapted from: Simply Scratch

This recipe was originally published in August 2020, but has since been updated to include ingredient photos, step-by-step images, ingredient notes and substitutions, as well as clearer instructions.

  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American

Keywords: pickled jalapeños

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