Description
Add a burst of flavor to your meals with these zesty smoked pickled jalapeños, perfectly balancing smokiness and tang.
Ingredients
Scale
- 1 lb fresh jalapeños, sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 4 garlic cloves, smashed
- 2 tsp smoked paprika
- 2 tbsp sugar
- 1 tbsp kosher salt
Instructions
- Wash the jalapeños under cold water and slice them into rings.
- In a saucepan, combine apple cider vinegar, water, sugar, salt, and smoked paprika; heat over medium until sugar dissolves.
- Add smashed garlic cloves and sliced jalapeños to the pot; simmer for 5-7 minutes.
- Pack the mixture tightly into sterilized jars, ensuring equal amounts of garlic and peppers in each jar.
- Pour hot brine over the peppers until fully submerged; seal jars tightly.
- Allow jars to cool to room temperature before refrigerating; let flavors meld overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 10
- Sugar: 0g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
Keywords: For varied heat levels, feel free to substitute jalapeños with serrano or banana peppers. Store in an airtight container in the fridge for up to three weeks.