how to pickle jalapenos

The key to creating a sweet-tart refrigerator pickle is balancing the vinegar's acidity with sugar. Its a harmony in flavors!

Let's get into quick pickles! 

Pineapple slices are pickled with jalapeño, ginger and lime juice to make a spicy condiment that's great on tacos, burgers or anything you'd use raw hot sauce for.

This recipe is great because the pineapple retains its flavor and  texture after being pickled. Here are three reasons this quick pickle works so well.

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Three reasons why this recipe works!

01 First, the pineapple's high acidity and the fact that it is already cut into thin slices means that the pickles are ready in just a few hours.

02 Second, the vinegar gives these sweet and spicy pickles a perfect bite.

03 Third, I added a pinch of salt to balance out the sweet-and-sour combo of the pineapple jalapeños and vinegar

Prep Time: 10 Min

– jalapeño – apple cider vinegar – sugar –salt

Cook Time: 20 Min


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quick pickled jalapenos

Finely chop jalapeños, then use a spoon to carefully remove the seeds (if you want less spice)1

Add jalapeños to a 16-ounce jar Combine vinegar, sugar, salt, and n a small saucepan. Bring to a boil. Remove from heat and allow to cool.

– Pour cooled pickling liquid over top until covered.

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