Ingredients
- Jalapeños: 2 pounds, sliced 1/4 inch thick
- Apple Cider Vinegar: 2 cups
- Granulated Sugar: 2 cups
- Water: 1 cup
- Kosher Salt: 2 tablespoons
- Mustard Seeds: 1 tablespoon
- Ground Turmeric: 1 teaspoon
- Celery Seeds: 1 teaspoon
Instructions
- Step 1: Slice the jalapeños into 1/4-inch rings, discarding the stems. Prepare 3 to 4 clean pint jars by sanitizing them for canning or storage.
- Step 2: In a medium saucepan, combine the apple cider vinegar, sugar, water, kosher salt, mustard seeds, turmeric, and celery seeds. Bring the mixture to a full boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved. Reduce heat to low.
- Step 3: Carefully pack the sliced jalapeños tightly into the prepared pint jars, leaving approximately 1/2 inch of headspace at the top of each jar.
- Step 4: Ladle the hot pickling brine over the packed jalapeños, ensuring all slices are submerged and the headspace remains at 1/2 inch. Tap the jars gently on the counter to release any trapped air bubbles.
- Step 5: Wipe the jar rims clean, secure the lids and rings, and allow the jars to cool completely to room temperature. Transfer the pickles to the refrigerator and allow them to chill for at least 48 hours before eating for the best crispness and flavor infusion.
Notes
- For maximum crunch, store sealed jars in the refrigerator for up to 3 months; always ensure the brine completely covers the jalapeños after opening the jar.
- Do not reheat these pickles; they are best enjoyed cold straight from the fridge, as heat will quickly ruin the desired crisp texture.
- These sweet-spicy slices make an incredible upgrade to a simple grilled cheese sandwich or chop them finely and mix them into a creamy potato salad.
- Wear gloves when slicing the jalapeños to prevent the capsaicin oils from irritating your skin and eyes, especially since you are handling 2 full pounds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American