Description
A deliciously tangy and sweet pickle recipe that combines the heat of jalapeños with a sugary brine, perfect for sandwiches or as a snack.
Ingredients
Scale
- 2 cups sliced jalapeños
- 1 cup sliced onions
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
Instructions
- In a large bowl, combine the sliced jalapeños and onions.
- In a saucepan, mix together the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and salt.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Pour the hot brine over the jalapeños and onions.
- Let the mixture cool to room temperature.
- Transfer to jars and refrigerate for at least 24 hours before serving.
Notes
- For extra heat, leave some seeds in the jalapeños.
- These pickles can last up to 2 months in the refrigerator.
- Great on burgers, sandwiches, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 5g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg