10 minutes quick Pickled Jalapeños | Recipe of 10 minutes quick Pickled Jalapeños | How to make Pickled Jalapeños at home
10 minutes quick Pickled Jalapeños is a quick & easy recipe which you can make very easily at home and store it in the fridge for months to use.
Can you believe these pickled Jalapeños are ready in under 10 minutes?
Ingredients used :
All you need is it’s prime ingredients Jalapeños, cloves of garlic, vinegar water, sugar, salt and a sterilised glass jar to fill everything it in.
Homemade pickles taste so good and free of any preservatives. It’s vegan and gluten-free too. I have followed this recipe and it came out perfect.
In this 10 minutes quick Pickled Jalapeños recipe, the solution of vinegar and salt act as a natural preservative and it keeps my pickle good to last for months in the fridge.
I love making homemade pickles. My recipe of homemade Potli wala Achaar/pickle is very famous and loved by my family and friends.
I’m sharing this 10 minutes Pickled Jalapenos recipe today that you can make quickly and easily. After making these at home I am sure you are never gonna buy it readymade.
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 jar
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers sliced in roundels
Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let it sit for at least 15 minutes. Transfer this into sterilized glass bottle/jar.
Store in the fridge for up to two months or more.
Mine stays good a whole year.
I have used a milder spiced variety of Jalapeños, as per my family’s preference.
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- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 tablespoons sugar
- 1 tablespoon salt
- 7-8 jalapeno peppers sliced in roundels
- Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let it sit for at least 15 minutes. Transfter this into sterilised glass bottle/jar.
- Store in the fridge for up to two months or more.
- Mine stays good a whole year.