Make pickled jalapeño peppers to preserve your jalapeños with apple cider vinegar and honey for spicy and natural quick pickle deliciousness! This recipe makes one quart jar of pickled jalapeños.
In a small saucepan over medium heat, bring the vinegar, water, honey, and salt, to a low boil, stirring occasionally until the honey and salt is dissolved.
Pour the vinegar brine over the jalapeños, covering them completely.
Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The jalapeño pickles will last in the refrigerator for several months.
Notes
I recommend wearing gloves when slicing the jalapeños to protect your hands from the hot pepper oils which can irritate the skin.
The number of jalapeños you will use depends on how big they are – just keep slicing until they fill the jar.
The pickling process tames the heat of the jalapeños slightly, but they still have some spice. You can remove the seeds and ribs of the jalapeños before slicing if you’d like to cut the spice a bit.
Other varieties of hot peppers can be substituted for the jalapeños.