If you’re a fan of pickling and love adding an extra zing to your meals, this homemade pickled jalapeños recipe is a must-try especially if you are overloaded with fresh jalapeños from your summer garden. Don’t let them go to waste! Combining fresh jalapeños with chunky onions, garlic, dill, peppercorns, and carrots, these pickles bring a perfect harmony of heat and tang. The brine, made from a simple blend of vinegar, water, and pickling salt, ensures that each jar is packed with flavor that only gets better over time.
The process itself is straightforward and beginner-friendly. After slicing your jalapeños and preparing your vegetables, you’ll sterilize your jars to ensure a safe, long-lasting seal. Packing the jars tightly with your ingredients not only maximizes flavor but also ensures the final product looks vibrant and colorful. Once the hot brine is poured over the contents, the jars are sealed and processed in a water bath to lock in freshness.
Once sealed and allowed to cool overnight, these pickled jalapeños are ready to spice up your meals. From nachos to sandwiches, tacos to salads, their crunchy texture and bold flavors will enhance any dish. The carrots and onions add a delightful sweetness that balances the heat of the jalapeños, making this recipe a versatile condiment or side to many meals. Best of all, this method ensures that the pickles stay fresh for months, offering you a homemade treat any time you need a spicy kick.
Perfect for preserving a garden harvest or simply making a batch for the fridge, these pickled jalapeños are a delicious, versatile addition to your pantry. The subtle garlic, dill, and peppercorn notes elevate the flavor, making each bite unforgettable.
Homemade Pickled Jalapeños
Description
A balanced burst of tangy vinegar, spicy jalapeños, and subtle herbaceous notes of garlic and dill, with crunchy textures from the carrots and onions.
Ingredients
Equipment Needed:
Brine Ingredients:
Jar Ingredients:
Instructions
Prepare the Brine:
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Combine vinegar, water, and pickling salt in a pot. Heat until it’s near boiling.
Sterilize the Jars:
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Place jars in boiling water to sterilize them thoroughly.
Prepare Lids and Rings:
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Drop the lids and rings into hot water (not boiling) to soften the seals.
Pack the Jars:
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Carefully remove the sterilized jars from the boiling water and drain any water inside.
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Fill each jar with the prepared jalapeño peppers, garlic, dill weed, peppercorns, onion chunks, and carrot slices. Pack the ingredients as tightly as possible.
Fill with Brine:
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Pour the hot brine into the packed jars, making sure to cover all the ingredients, leaving a little space at the top.
Seal the Jars:
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Cover the jars with the lids and rings, hand-tightening them gently.
Process the Jars:
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Place the filled jars in the processing pot with hot water. Process them by boiling for 10 minutes.
Cool and Store:
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Remove the jars from the pot and place them on a towel. Let them sit overnight to seal.
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Check Seals: The next day, if any lids haven’t sealed, store those jars in the refrigerator and consume them soon.
Servings 4
- Amount Per Serving
- Calories 58.45kcal
- % Daily Value *
- Total Fat 0.28g1%
- Saturated Fat 0.07g1%
- Sodium 312mg13%
- Potassium 224.7mg7%
- Total Carbohydrate 8.51g3%
- Dietary Fiber 2.32g10%
- Sugars 3.35g
- Protein 1.21g3%
- Vitamin A 153.05 IU
- Vitamin C 57.73 mg
- Calcium 40.63 mg
- Iron 0.44 mg
- Vitamin E 1.72 IU
- Vitamin K 12.07 mcg
- Thiamin 0.04 mg
- Riboflavin 0.05 mg
- Niacin 0.8 mg
- Vitamin B6 0.3 mg
- Folate 18.8 mcg
- Phosphorus 37.22 mg
- Magnesium 15.83 mg
- Zinc 0.23 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh jalapeños for the best crunch and flavor. If they are firm and crips when you cut them, you will love eating them pickled.
You can customize the recipe by adding more garlic, dill, or experimenting with other vegetables like cauliflower.
For extra heat, leave the seeds in the jalapeños.