• Amy Lippert, NTP

Crunchy Pickled Jalapeños

Updated: May 23

Looking for a little spice in your life? Look no further, these quick pickled jalapeños that are spicy, crunchy, tangy and the perfect addition to your eggs, chili's, dips, sandwiches and so much more! This simple and incredibly easy recipe is the best and spiciest pickled jalapeño recipe you'll ever find!



Pickled Jalapenos

I have always loved spicy food, I'm guessing it's a little genetics (half Korean) and also environmental (I did grow up eating kimchi for breakfast!) And throughout my lifetime I have always wanted to eat EVER-Y-THING as spicy as possible!


Insert jarred jalapeños from the store, what? For one, they were never really spicy. Two? Loaded with chemicals and preservatives...I mean why is there yellow food coloring in my jalapeños? And three, oh the texture, I could never get past the mushy texture...it's giving me quivers just thinking about it.


So, this recipe checks all these boxes and puts store bought jalapeños to absolute shame:

  • Spicy? Yes!

  • Chemicals and Additives? No!

  • Crunchy? You better believe it!

  • Easy! Yep, 10-minutes for prep, then you have to wait...but it's worth it!!!

  • Customizable? Absolutely! Add, omit, do what floats your boat...not going to lie, these are pretty spicy so get that glass of milk handy!


 

Why Jalapeño Peppers are So Good for You!


Jalapeños are not just a delicious flavor enhancer for your dishes, they are full of nutrients that are good for you too! Jalapeños a spicy pepper found in the nightshade family and contain a variety of vitamins and minerals. The vitamins found in these little beauties are C, B6, B9 (folate) K and A!


The type of K vitamin found primarily in plants, like jalapeños, is vitamin K1. This differs from vitamin K2 in the roles that it plays in our bodies, but is essential none the less. When eaten, vitamin K1 is converted into K2 by the bacteria found in our gut (healthy gut=healthy you.)


Vitamin K2 is primarily found in animal and fermented foods and is a necessary nutrient in bone and heart health [1]. Both vitamins K1 and K2 are fat soluble vitamins, which means they are not absorbed into our bodies the same way water soluble vitamins are. The absorption of these fat soluble vitamins is increased when you consume them with healthy dietary fats like avocados and animal fats.


Jalapeños also contain the trace mineral manganese (Mn). Manganese is an essential mineral that plays many roles in our bodies from supporting healthy nerve and brain function, to blood sugar regulation, and the metabolism of the fats and carbohydrates we consume.


So grab some fresh jalapeños and let's get pickling!

The Best Pickled Jalapeños

Crunchy Pickled Jalapeños Ingredients

Makes approximately 16ounces

1 sanitized 16oz mason jar with canning lid

5-8 Fresh Jalapeños, sliced about 1/4” thick

1/2-1 Habanero, thinly sliced (opt)

1-2 Tbsp Fresh Lime Juice

1/2+ cup Distilled White Vinegar

1/4 tsp Fine Sea Salt or Pink Salt

1/8 tsp Ground Black Pepper

1/4 tsp Crushed Red Pepper Flakes


How to Make Crunchy Pickled Jalapeños


1. Rinse all your peppers and dry them completely.


2. Slice your peppers with a mandolin or sharp knife, the hotter the pepper, the thinner I like to slice it.


3. Add all the sliced peppers at random to a clean 16-ounce mason jar.


4. Add the salt, pepper, crushed red pepper flakes and lime juice to the jar.


5. Fill the jar with distilled white vinegar.


6. Tightly seal the jar with a lid and gently shake it a few times to distribute the spices.


7. Set jar upside down for 6-12 hours to allow the top peppers to start pickling.


8. They are ready to eat at this point!


9. Store the jar, right side up, in the refrigerator.


Enjoy!


Watch the Video HERE:



Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you'll get a notification when new recipes are uploaded! Happy Healthy Eating!!


Easy Crisp Pickled Jalapeño Peppers

Homemade Pickled Jalapeño Peppers

FAQs


Q: How long will the peppers keep in the fridge?

A: Typically about 3-4 weeks.


Q: Why weren't my peppers very spicy?

A: Unfortunately, peppers are not as spicy due to a reduced growing time. Try to find organic if you can, I find these to be hotter, or add some hotter peppers like serranos and habaneros to the mix!


Q: Do I need to heat these to make them?

A: No, heating them will yield a soft and mushy pepper. Just be sure to keep them refrigerated and enjoy them within a month!


Q: How do I make these less spicy?

A: Make sure you deseed and remove all the white pith from the jalapeño since this is where most of the "spice" is. Then add a Tablespoon of honey or maple syrup if you need to temper the heat further.


If you like this recipe, check these out!


Easy Pickled Red Onions: Tangy, zesty, and slightly spicy pickled red onions are perfect for all your sandwiches, dips, salads and more!


Hearty 3-Bean and Beef Chili: There is nothing better than savory and comforting chili and cold, spicy and crunchy jalapeños!


Refried Bean Dip: This versatile dish doubles as a nutritious and amazing bean dip as well as the best refried bean side dish ever! Top it off with a generous helping of pickled jalapeños!


I hope you enjoy this as much as my family does. - Amy

 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 

62 views0 comments

Recent Posts

See All