Easy 10-Minute Pickled Jalapeños

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< 1 min read
Summary

Get ready to spice up your life with these delicious Easy 10-Minute Pickled Jalapeños. This tangy condiment is the perfect addition to your favorite savory plant-based recipes wherever you want a little extra zing. Plus, this condiment will give your dishes a nutritional boost with vitamin C-rich peppers!

Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Easy 10 Minute Pickled Jalapeños

Ingredients

 1 cup organic rice vinegar (unsweetened)
 1 cup water
 2 cloves garlic (peeled and whole)
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp salt (optional)
 8 jalapeño, sliced, seeds removed (unless you like extra spicy), +2 as needed

Directions

1

Combine vinegar, water, garlic, maple syrup, and optional salt in a medium pot and bring to a boil.

2

Add the jalapeno slices, stir, and remove from heat.

3

Carefully transfer all ingredients, including the brine, to a 32-ounce mason jar.

4

Make sure the peppers are fully covered by the liquid, and place the lid over the container to allow them to pickle and cool.

5

Once the jar has come to room temperature, store it in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!

Chef's Notes

Substitutions
Substitute jalapeños with your favorite peppers. If you do not like spice, turn down the heat and pickle sweet red or orange mini peppers. If you want to expand your spicy pepper palate, try banana peppers, poblano peppers, or habaneros.

Wholefood Sweetener
Use date paste in place of maple syrup.

Storage
Store in an airtight container, covered in brine, in the refrigerator for up to 2 months.

Ingredients

 1 cup organic rice vinegar (unsweetened)
 1 cup water
 2 cloves garlic (peeled and whole)
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp salt (optional)
 8 jalapeño, sliced, seeds removed (unless you like extra spicy), +2 as needed

Directions

1

Combine vinegar, water, garlic, maple syrup, and optional salt in a medium pot and bring to a boil.

2

Add the jalapeno slices, stir, and remove from heat.

3

Carefully transfer all ingredients, including the brine, to a 32-ounce mason jar.

4

Make sure the peppers are fully covered by the liquid, and place the lid over the container to allow them to pickle and cool.

5

Once the jar has come to room temperature, store it in the refrigerator for 8 hours or more. The longer the storage, the better the flavors!

Notes

Easy 10-Minute Pickled Jalapeños