Fresh Pickled Jalapeños and Cucumbers: Easy Zesty Condiment Recipe
A quick and easy recipe for making fresh pickled jalapeños and cucumbers that adds a zesty kick to any dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 5 jalapeños, sliced
- 1 cucumber, sliced
- 1 cup vinegar
- 1 cup water
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
Instructions
- In a saucepan, combine vinegar, water, sugar, salt, and garlic powder. Heat until sugar and salt dissolve.
- Place jalapeños and cucumbers in a jar.
- Pour the hot liquid over the vegetables, ensuring they are fully submerged.
- Seal the jar and let it cool before refrigerating.
- Allow to pickle for at least 24 hours before enjoying.
Notes
- Great as a topping for tacos or sandwiches.
- Can be stored in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Fresh Pickled Jalapeños and Cucumbers, pickling, condiment, recipe
Find it online: https://www.chewcharm.com/fresh-pickled-jalapenos-and-cucumbers/