Introduction
Pickled jalapeños are a zesty, spicy condiment that adds a bold kick to tacos, burgers, nachos, or any dish needing a burst of flavor. This quick-pickling recipe, rooted in Mexican and Southern cuisines, combines fresh jalapeños with a tangy vinegar brine, ready to enjoy in just a few hours. Perfect for home cooks, it requires minimal ingredients and no canning experience, making it ideal for beginners and seasoned picklers alike. This recipe delivers crisp, fiery jalapeños, customizable for heat and flavor, great for meal prep or gifting.
Ingredients
- 10-12 fresh jalapeños (about 1 lb), sliced into 1/4-inch rounds
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 2 tbsp granulated sugar (or honey)
- 1 tbsp kosher salt
- 2 garlic cloves, peeled and smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds (optional, for extra flavor)
- Optional: 1 small carrot, sliced, or 1/4 onion, sliced (for color and flavor)
- Optional: 1 bay leaf or 1/2 tsp oregano (for herbaceous notes)
Step-by-Step Process
- Prepare Jalapeños: Wash jalapeños and slice into 1/4-inch rounds, discarding stems. Wear gloves to avoid skin irritation from capsaicin. Set aside.
- Sterilize Jar: Wash a 1-pint (16 oz) mason jar and lid in hot, soapy water or run through a dishwasher. Optionally, sterilize by boiling for 10 minutes. Let dry.
- Make Brine: In a medium saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds (if using), and optional bay leaf or oregano. Bring to a boil over medium heat, stirring until sugar and salt dissolve, about 2-3 minutes.
- Pack Jar: Place jalapeño slices and optional carrot or onion in the jar, packing tightly but leaving 1/2-inch headspace. Pour hot brine over the vegetables, ensuring they’re fully submerged. Use a clean spoon to press down and remove air bubbles.
- Cool and Seal: Let the jar cool to room temperature, about 1 hour. Seal with the lid and refrigerate for at least 4 hours (preferably 24 hours) to develop flavors.
- Serve or Store: Serve as a condiment on tacos, sandwiches, or salads. Store in the fridge for up to 1 month.
Tips for Better Pickled Jalapeños
- Choose firm, glossy jalapeños for crisp pickles; avoid soft or wrinkled ones.
- Adjust sugar to balance heat; reduce to 1 tbsp for less sweetness.
- Wear gloves when slicing jalapeños to prevent skin or eye irritation.
- Submerge jalapeños fully in brine to prevent spoilage.
- Let pickles sit for 24-48 hours for optimal flavor infusion.
- Sterilize jars thoroughly to extend shelf life in the fridge.
- Taste the brine before pouring; adjust salt or vinegar for preference.
- Use a clean utensil to remove the pickles to avoid contamination.
Variations and Customization
- Spicy Pickled Jalapeños: Add 1-2 sliced serrano peppers or 1/4 tsp red pepper flakes.
- Mild Pickled Jalapeños: Remove seeds and membranes before slicing.
- Sweet Pickled Jalapeños: Increase sugar to 1/4 cup for a candied effect.
- Garlic Pickled Jalapeños: Add 2 extra garlic cloves or 1 tsp garlic powder.
- Pickled Mixed Veggies: Include 1/2 cup cauliflower florets or bell pepper slices.
- Smoky Pickled Jalapeños: Add 1/2 tsp smoked paprika or a chipotle pepper.
- Vinegar Variations: Swap white vinegar for apple cider vinegar or rice vinegar.
- Low-Sodium Pickled Jalapeños: Reduce salt to 1 tsp and use low-sodium vinegar.
Storage and Serving Tips
- Store in an airtight jar in the fridge for up to 1 month; flavors deepen over time.
- Do not freeze, as jalapeños lose crispness; freezing also risks jar cracking.
- Serve on nachos, pizza, scrambled eggs, or as a Bloody Mary garnish.
- Use leftovers in quesadillas, chili, or blend into a spicy aioli.
- Check for spoilage (cloudy brine, off smells) before consuming.
- Keep the jar sealed when not in use to maintain freshness.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with Mexican dishes, BBQ, or charcuterie boards for a spicy kick.
Nutritional Information
Based on 8 servings (about 1/4 cup each):
- Calories: 20 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 440mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 0g
- Vitamin A: 4% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 1% Daily Value
- Iron: 2% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This condiment is low in calories but high in sodium due to the brine. For dietary needs, try low-sodium or sugar-free variations. Its low-calorie profile makes it a flavorful addition to many dishes.
Conclusion
This pickled jalapeños recipe delivers a tangy, spicy condiment that’s perfect for adding zest to any meal. Its quick-pickling method and simple ingredients make it a favorite for home cooks. The crisp jalapeños and customizable brine create a versatile, crowd-pleasing topping. This recipe is sure to become a staple, cherished for its ease and bold flavor.
Pickled Jalapeños Recipe: Tangy and Spicy Quick Pickles
Ingredients
- 10-12 fresh jalapeños about 1 lb, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- 2 garlic cloves smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds optional
- Optional: 1 small carrot sliced, or 1/4 onion, sliced
- Optional: 1 bay leaf or 1/2 tsp oregano
Instructions
- Slice jalapeños into 1/4-inch rounds; wear gloves.
- Sterilize a 1-pint mason jar.
- Boil vinegar, water, sugar, salt, garlic, peppercorns, and optional mustard seeds or herbs until dissolved.
- Pack jalapeños and optional carrot or onion into the jar; pour hot brine over, leaving 1/2-inch headspace.
- Cool to room temperature; seal and refrigerate for at least 4 hours.
- Serve on tacos, sandwiches, or salads; store in the fridge.
Notes
- Wear gloves when slicing jalapeños.
- Let sitit 24 hours for the best flavor.
- Use firm jalapeños for crisp texture.
- Serve with Mexican dishes or charcuterie.
