Honey Pickled Jalapeños Recipe: Sweet & Spicy Perfection
Discover the secret to restaurant-quality honey pickled jalapeños! This unique recipe uses honey instead of sugar for complex sweetness that perfectly balances heat and tang.
Course Condiment, Side Dish, Snack Keyword Jalapeno, Pickled
Prep Time 15 minutes minutes Cook Time 10 minutes minutes
1 Large stainless steel pot
1 Sharp knife or mandoline slicer
4-6 Sterilized canning jars (16 oz)
4-6 New canning lids (essential for safety)
1 Wooden spoon (won't react with honey)
1 Canning funnel
1 kg Fresh Jalapeños sliced into ¼-inch rings 3 cups Distilled white vinegar 2 cups Filtered water 4-6 tbsp Honey 4-5 cloves Garlic 1.5 tbsp Salt 1 tsp Black Pepper
Step 1: Prepare Your Jalapeños (5 minutes) Step 2: Create the Honey Pickling Brine (5 minutes) Combine the white vinegar, water, honey, garlic, salt and pepper in a large pot
Heat to a rolling boil while stirring constantly
Stir until honey dissolves completely - no crystallization
Step 3: Perfect the Honey Jalapeño Balance (2 minutes) Add sliced jalapeño s to the honey brineReturn to gentle simmer - don't boil aggressively
Cook for exactly 30 seconds after simmering resumes
Remove from heat to preserve texture and honey flavor
Step 4: Hot Pack Your Honey Pickled Jalapeños (10 minutes) Fill jars immediately while mixture is hot
Distribute jalapeño s evenly between jarsCover with honey brine leaving ½-inch headspace
Remove air bubbles gently with clean utensil
Wipe jar rims and apply new lids
Step 5: Seal and Age Your Honey Pickled Jalapeños Cool completely at room temperature
Check seal integrity before storing
Age for 1 week minimum for honey flavors to develop
Store up to 2 years in cool, dark location