A simple and flavorful recipe for homemade pickled jalapeños, perfect for adding a spicy kick to your dishes.
Wash the jalapeños thoroughly and slice them into rings or leave them whole.
Slicing the jalapeños allows the brine to penetrate better, while leaving them whole keeps them crunchier.
In a saucepan, combine the apple cider vinegar, water, kosher salt, and sugar. Heat the mixture until it simmers, stirring to dissolve the salt and sugar.
Heating the brine helps to dissolve the salt and sugar completely, ensuring an even flavor.
Pack the jalapeños tightly into clean, sterilized jars, adding a clove of garlic to each jar.
Packing the jars tightly ensures the jalapeños stay submerged in the brine.
Pour the hot brine over the jalapeños in the jars, leaving about 1/2 inch of headspace.
Using a funnel helps to pour the brine without spilling.
Seal the jars with lids and process them in a boiling water bath for 10 minutes.
Processing the jars in a water bath ensures they are sealed properly for long-term storage.
Allow the jars to cool completely before storing them in a cool, dark place.
Cooling the jars slowly helps to create a vacuum seal, preserving the pickles.
