This is a staple in our refrigerator at our home, whether I use it in recipes or as an appetizer these are great to have on hand. These are sweet, but spicy, and can be very addicting. The first time I had these sweet pickled jalapeños was on nachos at the Lyndale Tap in Uptown. I was getting into pickling things at the time and I made it my mission to immediately see what was up with those babies. Turns out, they’re super easy to make.
I love having these on hand, so I make them a few times a year, but these can also make a fun gift for anyone who loves spicy food. We gave these to friends and family a couple of Christmas’s ago as a fun homemade gift. If you’re really talented you could can these and make them shelf stable. I just throw them in the fridge when I’m done and they’re good for several months (not that they usually last that long).
If you don’t have all of the spices that I used, don’t sweat it. I think I use a slightly different combination of spices every time I make this. You could use celery seed or cayenne pepper as well. The onion is a new-ish addition for me. I guess the onion might make this more of a relish? Relish experts, please let me know. If you omit the onion these will still be delicious… I just like onions 😊
These are awesome with cream cheese on a cracker, tacos, nachos, burritos – you get the idea 😉 This batch makes about one 16 ounce mason jar’s worth. Doubling it probably wouldn’t be a bad idea, hehe.
- 11-12 jalapeños (10 ounces), washed, stems removed, and sliced
- 1 cup cider or white vinegar
- 1 ½ cups sugar
- 1 onion, chopped
- 1 bayleaf
- ½ tsp tumeric
- 1 ½ tsp garlic
- Put on gloves. Remove and discard jalapeño stems, scoop out and throw away any seeds, depending on your heat tolerance, then slice each pepper into uniform ⅛ to ¼ inch rounds. Set aside.
- In a large pot, bring cider vinegar, sugar, turmeric, bay leaf, and garlic powder to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers into clean canning jar, packing the jalapeños semi-firmly within ¼-inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
- Use a ladle to pour the boiling syrup into the jar over the jalapeño slices. Wipe the rims of the jars with a clean, damp paper towel and put on jar lid.
- Cool jars at room temperature for an hour and then store them in your refrigerator.