Description
A quick and easy recipe for pickled jalapeños that brings a spicy, tangy flavor to your dishes. Perfect for adding a zesty kick to sandwiches, tacos, salads, and more, these jalapeños are ready to enjoy in just a few hours with minimal prep and cook time.
Ingredients
Scale
Pickling Brine
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
Jalapeños
- 4 jalapeño peppers, thinly sliced
Optional Pickling Spice
- Pickling spice (red pepper flakes, garlic, and/or dill, as desired)
Instructions
- Prepare the Brine: In a saucepan over high heat, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 minutes, whisking occasionally until the salt and sugar have fully dissolved.
- Prepare Jalapeños: Slice the jalapeño peppers thinly and place them into a 16-ounce mason jar. Add any pickling spices you prefer, such as red pepper flakes, garlic, or dill.
- Combine Brine and Peppers: Pour the warm vinegar solution over the sliced jalapeños in the jar, filling until peppers are fully covered. If there is remaining space, top off with additional water until the liquid just reaches the jar’s rim.
- Cool and Refrigerate: Cover the jar with a lid and allow it to cool to room temperature. Once cooled, refrigerate the jar for at least 4 hours or preferably overnight to let the flavors meld before serving.
Notes
- Use gloves when slicing jalapeños to avoid irritation from the capsaicin.
- Pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
- Adjust the amount of sugar or salt according to your taste preferences.
- Feel free to customize the pickling spices with your favorite herbs or spices.
