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Pickled Jalapeños Recipe

Pickled Jalapeños Recipe: Tangy and Spicy Quick Pickles

Tangy, spicy quick-pickled jalapeños, ideal for tacos, burgers, or nachos.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 20 minutes
Servings 8

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.