Salt & Sugar Free Pickled Jalapenos

This recipe balances the brine with plenty of flavor from garlic and spices, perfect for preserving your jalapeños!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Peppers:

Step 2

Wash and slice the jalapeños into rings. Remove the seeds if you prefer a milder pickle.

Step 3

Prepare the Brine:

Step 4

In a medium saucepan, combine the vinegar, water, garlic cloves, peppercorns, mustard seeds, and bay leaves.

Step 5

Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.

Step 6

Pack the Jalapeños:

Step 7

Place the sliced jalapeños in a clean, sterilized jar or several smaller jars.

Step 8

Pour the hot brine over the jalapeños, ensuring they are fully submerged.

Step 9

Seal and Store:

Step 10

Let the jar(s) cool to room temperature.

Step 11

Once cooled, seal the jar(s) with lids and refrigerate.

Step 12

Allow the jalapeños to pickle for at least 24 hours before consuming for the best flavor. They will keep for several weeks in the refrigerator.