Easy Pickled Jalapeno Peppers Recipe– Simple homemade tasty pickled peppers, ready in less than 15 minutes!
I enjoy tossing these babies in salads, salsa, pasta, and on top of sandwiches. I get extra fancy with my cheese and crackers and sprinkle some of these jalapenos on top. Trust me, your taste buds will thank you.
This is too easy to make, and will come in handy with so many recipes. These pickled peppers are a MUST in my house, and last a long time in the fridge. Anything I can make from scratch to avoid store-bought food I’m all over! Plus they’re DELICIOUS!
YumInYourTum is going through some major changes as I change Yum In Your Tum to Carribean Scent. So bear with me as I take some time to get everything changed over.
I will still be sharing all my yummy homemade recipes on Caribbean Scent. Caribbean Scent will just focus more on Caribbean inspired recipes. So I will be taking classic recipes and putting a Caribbean twist to it. I am Canadian born with a Caribbean background, so this change will allow me to get in touch with my roots as I continue sharing delicious recipes. If you love classic American/Canadian recipes and love Caribbean spices, fruits, and flavors, then you will love everything about Caribbean Scent. I hope you all continue to follow me on my culinary journey with Caribbean Scent. 🙂
Ready to make some pickled peppers? Let’s make it!
Easy Pickled Jalapeno Peppers Recipe – Simple homemade tasty pickled peppers, ready in less than 15 minutes! Toss in salads, pasta, or on top of sandwiches.
Prep time: 5 min
Cook time: 10 min
Yield: 1 pint sized jar
- 8 medium/large jalapeno peppers, sliced into rings
- 3/4 cup water
- 3/4 cup white vinegar
- 2 garlic cloves, peeled & lightly crushed
- 2 tablespoons pure maple syrup
- 2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. ground coriander
- In a large saucepan combine water, vinegar, garlic, maple syrup, salt, onion powder, dried oregano, & ground coriander. Cook over high heat, stirring frequently, until it reaches and boil.
- Once at a boil, add jalapeno peppers and stir so that the peppers are covered into the liquid. Remove pan from heat, and turn off. Let it sit for about 10 minutes.
- Carefully transfer jalapenos to a jar, then spoon the pickling juices over the jalapenos in the jar.
- Cool at room temperature before putting on the lid. When finished cooling, place in refrigerator. (They taste best after 3 days of being in the refrigerator, soaking up all the pickling juice).
- Pickled jalapeno peppers can last several weeks in the refrigerator. Discard if there are any signs of mold.