Pickled Jalapeños

Pickled Jalapeños

Tangy, crisp jalapeño rings brined in vinegar for a sharp, versatile condiment.

Total 24 hr Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

These quick-pickled jalapeños stay crunchy while soaking up a tangy, garlicky brine that mellows the heat just slightly. They come together in minutes on the stovetop and taste best after a day or two in the fridge, making them a reliable topping for tacos, nachos, sandwiches, and burgers.

Ingredients

  • 1 1/2 pounds jalapeños, sliced into thin rounds
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 3 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin

Method

  1. Wash the jalapeños and slice into 1/8-inch thick rounds, discarding the stems.

  2. Pack the jalapeño slices and smashed garlic cloves tightly into a clean 16-ounce jar.

  3. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, oregano, and cumin.

  4. Bring the brine to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve.

  5. Pour the hot brine over the jalapeños and garlic in the jar, making sure the slices are fully submerged.

  6. Let the jar cool uncovered on the counter to room temperature.

  7. Seal the jar with a lid and refrigerate for at least 24 hours before using to let the flavor develop.

Rate this recipe

★ 3.9 (1)

Pickled Jalapeños

These quick-pickled jalapeños stay crunchy while soaking up a tangy, garlicky brine that mellows the heat just slightly. They come together in minutes on the stovetop and taste best after a day or two in the fridge, making them a reliable topping for tacos, nachos, sandwiches, and burgers.

24 hr 16 oz 12 cal

Ingredients

  • 1 1/2 pounds jalapeños, sliced into thin rounds
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 3 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin

Method

  1. 1

    Wash the jalapeños and slice into 1/8-inch thick rounds, discarding the stems.

  2. 2

    Pack the jalapeño slices and smashed garlic cloves tightly into a clean 16-ounce jar.

  3. 3

    In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, oregano, and cumin.

  4. 4

    Bring the brine to a boil over medium-high heat, stirring occasionally until the sugar and salt fully dissolve.

  5. 5

    Pour the hot brine over the jalapeños and garlic in the jar, making sure the slices are fully submerged.

  6. 6

    Let the jar cool uncovered on the counter to room temperature.

  7. 7

    Seal the jar with a lid and refrigerate for at least 24 hours before using to let the flavor develop.