Homemade Pickled Jalapeños
These quick and easy pickled jalapeños add a spicy, tangy kick to any dish, from tacos to burgers, making them a perfect pantry staple.
Ingredients
Pickling Ingredients
- 1 pound Fresh jalapeños Pick firm, glossy peppers. Adjust heat by removing seeds.
- 1 cup White vinegar Use 5% acidity for safe pickling.
- 1 cup Water Dilutes vinegar flavor.
- 1 tablespoon Sugar Adjust to taste.
- 1 teaspoon Salt Kosher or pickling salt works best.
- 2 cloves Garlic Crushed or smashed.
- 1 teaspoon Spices Whole black peppercorns, cumin, coriander seeds, bay leaves, or oregano.
Instructions
Preparation
- Rinse and slice the jalapeños into thin rings. Use gloves if you're sensitive to capsaicin.
- In a saucepan, combine equal parts water and white vinegar. Add sugar and salt, and stir to combine.
- Bring the mixture to a simmer over medium heat. Stir until the sugar and salt are fully dissolved.
- Place a couple of smashed garlic cloves and your chosen spices into clean mason jars.
- Tightly pack the sliced jalapeños into the jars, leaving a little headspace.
- Carefully pour the hot brine over the peppers, making sure they are completely submerged.
- Let the jars cool to room temperature, then seal and refrigerate.
- Let the jalapeños sit for at least 24 hours; 48–72 hours will enhance the flavor.
Notes
These pickled jalapeños can last in the fridge for about 6–8 weeks. Use clean utensils to avoid contamination, and discard if you detect off smells or mold. To make a milder version, remove seeds and white pith.