Pickled jalapeño peppers
- 1 lb jalepano peppers, sliced in rounds or halved
- 4 large shallots, sliced
- 2 cups white vinegar or cider vinegar
- 1 cup sugar
- 1 cup water
- 2 tsp yellow mustard seeds
- 1 Tbsp kosher or pickling salt
These pickled jalapeno rings are delicious with nachos, sandwiches, salads, and more!
Prepare your jalepenos and shallots. In a medium sauce pot, combine the remaining ingredients. Bring the brine mixture to a boil. Transfer the peppers and onions to the brine and return mixture to a boil. When it boils, remove from the heat. Hot pack your pickles in canning jars to process or keep refrigerated up to 1 month. The longer you let your pickles sit the less hot they will become. For a sweeter pickle (bread and butter style) add more sugar to your brine. For a more tart pickle, reduce sugar to ½ a cup.