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Quick Pickled Jalapeno Peppers

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Quick Pickled Jalapeño Peppers are a spicy, tangy refrigerator condiment made with fresh jalapeños, garlic, and a simple vinegar brine. Easy to prepare and full of bold flavor, they are perfect for tacos, burgers, sandwiches, and more.

Ingredients

  • 10 to 12 fresh jalapeño peppers, thinly sliced
  • 2 garlic cloves, sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black peppercorns (optional)
  • 1/2 teaspoon oregano (optional)
  • 1 bay leaf (optional)
  • 1 small carrot, thinly sliced (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Wash the jalapeños thoroughly and slice them into thin rounds.
  2. Place the sliced jalapeños and garlic into a clean glass jar.
  3. Add the optional peppercorns, oregano, bay leaf, carrot, and red pepper flakes if desired.
  4. In a small saucepan, combine the vinegar, water, sugar, and salt.
  5. Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve completely.
  6. Remove the brine from the heat.
  7. Carefully pour the hot brine over the jalapeños until fully submerged.
  8. Allow the jar to cool to room temperature.
  9. Seal the jar with a lid and refrigerate.
  10. Let the jalapeños chill for at least 30 minutes before serving, or overnight for the best flavor.

Notes

  • Remove some or all of the seeds for a milder heat level.
  • Add serrano peppers for an extra-spicy variation.
  • Increase the sugar or use honey for a sweeter pickle.
  • Store refrigerated in a sealed jar for up to 1 month.
  • Mexican-style escabeche can be made by adding sliced carrots and onions.
  • Freezing is not recommended as it affects texture.

Nutrition

Find it online: https://thefamilycooking.com/quick-pickled-jalapeno-peppers/