Garlic Habanero Pickled Jalapeños

Garlic Habanero Pickled Jalapeños

Garlic Habanero Pickled Jalapeños

I am personally not a huge fan of the store bought pickled jalapeños. They are loose and floppy and have no heat. So I decided to make my own. This literally takes 5 minutes to make for a fraction of the price. The base for pickling is simply vinegar, sugar, and salt. These will turn out great just as is. I wanted to enhance the flavor a little more and give them a kick; so I added the garlic, habanero, and oregano. Since these are freshly pickled and haven’t been sitting on the shelf for who knows how long, they still have a slight crunch to them instead of the soggy ones you buy at the store.
Prep Time5 minutes
Course: condiment
Keyword: condiment
Author: Alex Gorgos

Equipment

  • Small pot
  • Mason jar

Ingredients

  • 2 cups vinegar
  • 1 tbsp sugar
  • 4 garlic cloves minced
  • 1 habanero Finely chopped
  • 1 tsp Mexican oregano
  • 1 tsp salt
  • 8-10 large jalapenos sliced just under 1/4” thick

Instructions

  • Bring vinegar, sugar, salt, and oregano up to a boil.
    How to make
  • Put the sliced jalapeños, garlic, and habanero in the mason jar.
    How to make
  • Pour the hot liquid over the jalapeños, making sure that they are completely submerged. Screw the lid on tight. Give it a little shake to make sure everything is mixed. Let cool to room temp, then store in the refrigerator. These will be ready to use the next day.
    How to make