Addicting and absolutely irresistable this is one condiment that you’ll want to put on everything. Pickling the humble jalapeños gives it an incredible mouth puckering briny, savory, salty, sweet flavor that’s truly delicious. The best part is its so easy and stays well refrigerated. All you need is some clean sterile jars, 5 minutes of slicing, and get ready to amp up your tacos, pizzas, sandwiches, burgers, fried rice, and everything in between.
What You’ll Need To Make Pickled Jalapeños
- Jalapeños: we’re making largish batch, about 1/2 lb. Look for fresh jalapeño with green stems, bruise free and hopefully white seeds(sign of fresh peppers).
- Garlic: you’ll add one large clove peeled, smashed into the jar for extra flavor.
- Vinegar: the jalapeño slices will soak in a mixture of water and white vinegar. I also love it with apple cider vinegar.
- Water: equal amounts of water as vinegar to dilute.
- Sugar: you’ll need a couple tablespoons of sugar to balance and help cut the heat.
- Salt: a little salt adds extra flavor and balance the brine.
Tips for making awesome pickled jalapeños
- Prep your jar. Start with clean jars. Next start by adding your sliced jalapeños and smashed garlic to a 16 oz mason jar at least.
- Make the brine. Bring water, vinegar, sugar, and salt in a sauce pan to a boil. Whisk until the salt and sugar are completely dissolved.
- Top the jalapeños. Cool for about 5 minutes and carefully pour the liquid into your mason jar so it completely covers the jalapeño slices, let the jar cool to room temperature. Seal the jar and transfer it to the refrigerator for 24 hours before eating.
- Push the slices down so they are completely submerged in the liquid.
- Allow the jalapeño slices to soak in the pickling liquid for at least 24 hours this will help soften, and the brine will break down the jalapeño skin for better flavor absorption. Otherwise, they’ll taste like two separate components — it’s worth it!
- Unfortunately! this recipe for pickled jalapeño is not meant for canning, so you’ll want to store them in the fridge. Store your pickled jalapeños in a sealed jar in the refrigerator for up to a month.
Pickled Jalapeño
Equipment
- 1 16 oz Jar with fitted lid depending on the amount you can use a larger jar
Ingredients
- ½ lb fresh jalapeño sliced
- 1 cup white or apple cider vinegar
- 1 cup filtered water
- 2 tbsp sugar or maple syrup or honey
- 1 tsp sea salt
- 1 large clove garlic smashed
Instructions
- Wear rubber gloves if concern about allergies or skin burning sensation. Slice the pickles as thin as possible.
- Slice off the top of the jalapeño and remove the seeds or leave some on if you prefer spicy. Combine the sliced jalapeño peppers, smashed garlic in a 16-28-ounce or larger glass jar.
- In a small saucepan, combine the vinegar, water, sugar/honey/maple syrup and salt. Bring the mixture to a simmering boil. Stir occasionally to dissolve the sweetener and salt into the liquid. Remove from heat. Cool for 3-5 minutes before carefully pouring the liquid over the jalapeño peppers.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.
- Best to allow the pickle rest for 24 hrs before eating. It might need a couple of days in the refrigerator before they taste fully pickled. They’re best when fresh, but will last upto a month.
Notes
1. Wear gloves to prevent your fingers from burning sensation or allergies.
2. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work)
3. Running the sliced jalapeños under water in a colander will float away excess seeds, this may reduce the intensity of spiciness.
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