Go Back

Pickled Jalapeños

Transform your meals with these flavorful pickled jalapeños, perfect for tacos, nachos, and more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American, Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces jalapeños Freshness is key; substitute with serrano peppers for a different heat profile.
  • 3 cloves medium garlic Adds a robust flavor; feel free to adjust to taste.
  • 1 cup water Neutralizes the heat; filtered water works best.
  • 1 cup apple cider vinegar or white vinegar Use apple cider for sweetness; white vinegar offers sharper acidity.
  • 2 Tbsp cane sugar Balances the heat; substitute with honey for a natural sweetness.
  • 1.5 Tbsp salt Essential for preservation; try kosher salt for a cleaner taste.

Method
 

Preparation
  1. Sterilize the jars by washing them in hot soapy water, rinsing well, and placing them in a pre-heated oven at 160C/325F for 10 minutes.
  2. Slice the jalapeños into small rings, wearing gloves to protect your skin.
  3. In a medium saucepan, combine the water, vinegar, sugar, and salt and bring to a boil, stirring well to dissolve.
  4. Add the sliced jalapeños and garlic to the boiling mixture, then turn off the heat and let sit for 15 minutes, allowing the jalapeños to change color.
  5. Allow the mixture to cool before transferring it to sterilized jars, using tongs for the peppers and ladling in the liquid until submerged.
  6. Tighten the lids and store in the fridge. They are ready to eat immediately, but waiting a few days will enhance the flavors.

Notes

Common mistakes to avoid include skipping the sterilization of jars and forgetting to wear gloves; the heat from jalapeños lingers. For extra flavor, consider adding spices like cumin or coriander to the brine or a pinch of oregano for an aromatic twist.