Pickled Jalapeños
Ingredients
- 10–12 fresh jalapeños, sliced
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar (optional)
Instructions
🌶️ Step 1:
Wash the jalapeños thoroughly and slice them into thin rounds. Wear gloves if you have sensitive skin.
🔪 Step 2:
Peel and finely mince the garlic cloves.
🥣 Step 3:
In a saucepan, combine the vinegar, water, salt, sugar, and minced garlic.
🔥 Step 4:
Bring the mixture to a gentle boil, stirring until the salt dissolves completely.
🌶️ Step 5:
Add the sliced jalapeños to the hot brine and simmer for 2–3 minutes. Do not overcook them.
🫙 Step 6:
Transfer the jalapeños into a clean glass jar.
🥄 Step 7:
Carefully pour the hot brine over the jalapeños, making sure they are fully covered.
❄️ Step 8:
Allow the jar to cool to room temperature before sealing with a lid.
🕒 Step 9:
Refrigerate for at least 24 hours before serving for the best flavor.
🍽️ Step 10:
Enjoy on tacos, burgers, sandwiches, nachos, salads, or as a spicy snack.
Q & A
Q: How long do pickled jalapeños last?
A: They can last up to 1 month in the refrigerator when stored in a sealed jar.
Q: Can I make them less spicy?
A: Yes, remove some or all of the seeds before pickling.
Q: Can I add extra flavors?
A: Yes, try adding black peppercorns, oregano, or a bay leaf to the brine for extra flavor.