Sweet Heat Pickled Jalapenos ingredients

After the success with the pickled banana peppers, and with the abundance of peppers in season, I decided more pepper pickling was in order. Inspired by candied jalepeños I’d once had on a pub burger, I opted to try a sweet-hot blend instead of pure zesty heat. I would call these “sweet”, not “candied”, but they are delicious and definitely won Josh’s seal of approval.  Try them on burgers in place of dill pickles, or do like us, and eat them right out of the jar!

Prep Time: 10 mins | Total Time: 1 Day
Yield: 3 half-pint jars
TAGS: VEGETABLES | CONDIMENTS | SUMMER | PALEO

Sweet Heat Pickled Jalapenos ingredients

As written, this recipe fills approximately three half-pint jars. When selecting jars for refrigerator pickles (as opposed to canning) it’s fine to have extra headspace in jars, but always make sure you have enough brine to cover the peppers.

Ingredients

  • 3 cloves Garlic
  • 3/4 tsp Red Pepper Flakes
  • 1 pound Jalapeño Peppers
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Honey
  • 1 cup White Vinegar
  • 1 tbsp Salt
Sweet Heat Pickled Jalapenos in jars

Instructions

  1. Peel garlic and place one clove in each jar.
  2. Add a 1/4 teaspoon red pepper flakes to each jar.
  3. Chop jalapeños into rings with seeds intact. Discard tops.
  4. Pack jalapeño rings tightly into jars.
  5. Stir remaining ingredients into a brine and pour over peppers.
  6. Refrigerate for at least 24 hours before serving.
Sweet Heat Pickled Jalapenos Finished

Water Bath Canning

Due to the high acid content in this recipe, it would be safe for water bath canning when fully processed. I didn’t can these because, as I’ve said in other posts, I like to try new flavors in the fridge before investing the time and effort to can a huge batch. If you wish to can these, refer to USDA guidelines on processing methods and headspace for pickled peppers.

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Sweet Heat Pickled Jalapeños

Course Condiment, Vegetables
Cuisine Paleo, Summer
Prep Time 10 minutes
Servings 3 half-pint jars

Ingredients

  • 3 cloves Garlic
  • 3/4 tsp Red Pepper Flakes
  • 1 pound Jalapeño Peppers
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Honey
  • 1 cup White Vinegar
  • 1 tbsp Salt

Instructions

  1. Peel garlic and place one clove in each jar.

  2. Add a 1/4 teaspoon red pepper flakes to each jar.

  3. Chop jalapeños into rings with seeds intact. Discard tops.

  4. Pack jalapeño rings tightly into jars.

  5. Stir remaining ingredients into a brine and pour over peppers.

  6. Refrigerate for at least 24 hours before serving. 

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Sweet Heat Pickled Jalapenos - Pin
Pickled Jalapenos - Pin
Sweet Heat Pickled Jalapenos - Paleo - Pin