Hot Honey-Pickled Jalapenos
If you’ve never made your own pickled jalapeños, you’re missing out — and if you’ve never made them with Ranch & Rifle’s Hot Honey Seasoning, you’re about to change the game. These are the perfect mix of sweet heat and tang, and they go on everything — tacos, burgers, BBQ sandwiches, or straight out of the jar (no judgment here).
Ingredients:
8–10 fresh jalapeños, sliced into rings
1 cup white vinegar
1 cup water
1 1/2 tbsp sugar
1 tbsp salt
1 tbsp Ranch & Rifle Hot Honey Seasoning
2 cloves garlic, smashed
1-2 Bay Leaves
Optional: a few peppercorns or mustard seeds for extra flavor
Directions:
Prep the Peppers: Slice your jalapeños into rings (wear gloves if you’re feeling cautious — they pack a punch).
Make the Brine: In a small saucepan, combine vinegar, water, sugar, salt, garlic, bay leaves, and Hot Honey Seasoning. Bring to a low boil, stirring until sugar and salt dissolve.
Add the Jalapeños: Toss the sliced jalapeños into the hot brine and let them simmer for about 1 minute — just until they brighten in color.
Jar ‘Em Up: Use tongs to transfer the jalapeños into a clean mason jar, then pour the brine over top until everything is covered.
Cool & Store: Let the jar cool to room temp before sealing. Store in the fridge. They’ll taste great after a few hours, but even better after a couple of days.
🍔 Serving Ideas:
Add these to pulled pork sandwiches, nachos, or your next batch of smoked mac and cheese. They’re the sweet heat that makes good food great.
