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Quick Sweet and Spicy Pickled Jalapeños Recipe with Garlic Cloves for Easy Homemade Flavor

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A quick and easy recipe for sweet and spicy pickled jalapeños with whole garlic cloves, delivering bold flavor without the wait. Perfect for adding a punchy, tangy kick to sandwiches, tacos, and more.

Ingredients

Scale
  • 10 medium fresh jalapeños, sliced into ¼-inch rings (keep seeds for extra heat)
  • 6–8 whole garlic cloves, peeled
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon black peppercorns or coriander seeds (optional)

Instructions

  1. Wash the jalapeños thoroughly. Cut off the stems and slice into ¼-inch rings. Remove seeds and membranes if a milder heat is desired.
  2. Peel the garlic cloves by gently crushing each with the flat side of a knife to loosen the skin, then peel. Keep cloves whole.
  3. In a medium saucepan, combine white vinegar, water, sugar, salt, and optional peppercorns or coriander seeds. Heat over medium until sugar and salt dissolve and mixture simmers gently. Avoid boiling vigorously.
  4. Pack the sliced jalapeños and whole garlic cloves tightly into a heatproof glass jar.
  5. Pour the hot brine over the jalapeños and garlic, covering completely with about ½ inch headspace. Press down gently if needed to submerge.
  6. Seal the jar tightly and let cool to room temperature. Refrigerate. Jalapeños are ready to eat after 24 hours but taste best after 2-3 days.

Notes

Use whole garlic cloves for a mellow, aromatic flavor. Adjust sugar to balance heat. Slice jalapeños thicker for crunchier texture and shorter pickling time. Refrigerate promptly and consume within two weeks. Avoid plastic containers for pickling.

Nutrition

Keywords: pickled jalapeños, sweet and spicy, quick pickles, garlic cloves, homemade pickles, jalapeño recipe, spicy condiment

Find it online: https://jollyfork.com/quick-sweet-and-spicy-pickled-jalape-n-os-recipe-with-garlic-cloves-for-easy-homemade-flavor/