Pickled Jalapeños Recipe
Jalapeños are a staple in Mexican cuisine, known for their vibrant heat and versatility. Pickling jalapeños originated as a method to preserve the peppers and extend their shelf life, especially in regions where they are abundant.
Equipment
- Knife and cutting board
- Medium saucepan
- Wooden spoon or spatula
- Glass jar with lid (preferably a 1-quart jar)
- Funnel (optional but helpful)
Ingredients
- 10–12 fresh jalapeño peppers, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, sliced
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried oregano
- 1 bay leaf
Instructions
- Prepare the JalapeñosWash the jalapeños thoroughly under running water. Use a sharp knife to slice them into even rings, about 1/4-inch thick. If you prefer milder pickled jalapeños, remove the seeds and membranes.
- Make the BrineIn a medium saucepan, combine the vinegar, water, sugar, salt, garlic, peppercorns, oregano, and bay leaf. Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve. Bring the brine to a gentle simmer.
- Add the JalapeñosCarefully add the sliced jalapeños to the saucepan. Stir gently to ensure they are fully submerged in the brine. Let them cook for about 2–3 minutes, just until they start to soften slightly.
- Transfer to a JarUsing a slotted spoon or tongs, transfer the jalapeños into a clean glass jar. Pour the hot brine over the peppers, ensuring they are completely covered. Use a funnel for easier pouring if needed.
- Seal and CoolSeal the jar tightly with its lid and let it cool to room temperature. Once cooled, refrigerate the jar. The pickled jalapeños will be ready to eat in 24 hours but taste even better after a few days.