Quick Pickled Jalapeños
Peter Piper better watch out—I’m coming for his peck of pickled peppers! These easy homemade Pickled Jalapeños are garlicky, gently sweet and as fiery as you’d like them to be. They add a bright, zippy crunch to tacos, burgers, sandwiches, salads, grain bowls and just about anything else that could use a little pep.
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As a lifelong flavor chaser, I’m a big believer in keeping a few punchy condiments on hand. They make it incredibly easy to wake up wholesome basics without piling on heavy sauces or loads of sugar. These pickled peppers are especially fabulous tucked into any kind of taco—my High-Protein Breakfast Tacos, Plant-Based Tacos, Turkey Tacos and Cabbage Steak Tacos are all fair game. They’re also great tossed into my Corn Salsa, Tex-Mex Salad or Southwestern Pasta Salad. A little heat, a little zip and suddenly the whole dish has more personality!
The brine couldn’t be simpler: vinegar, water, garlic, black pepper, kosher salt and just one teaspoon of sugar to round out the acidity. You can use distilled white vinegar for a clean, sharp bite or apple cider vinegar for a slightly fruitier finish. And if you’re feeling fancy, toss in cumin, coriander or mustard seeds for an extra layer of intrigue.
What makes these peppers pretty jalapeño business
- You control the fire. Keep the seeds for maximum kick or remove them for a milder batch.
- Crunchy or tender—you decide. Pour slightly cooled brine over raw peppers for a firmer texture, or briefly simmer the slices for a softer result.
- A little sugar goes a long way. One teaspoon softens the vinegar’s sharp edges without making the peppers noticeably sweet.
- They perk up practically everything. Layer them onto eggs, avocado toast, quesadillas, nachos, chili or roasted vegetables.
The first time I made a jar, I planned to use it throughout the week. By dinner the next evening, my crew had already fished out half the peppers and was spooning the garlicky brine over tacos. Consider that your warning: they disappear quickly!
Quick tip: Give the jalapeños a full 24 hours in the fridge so they can soak up all that salty, vinegary goodness. Then grab a fork and start topping!
Try my Pickle Jar Cucumber and Tomato Salad!
Quick Pickled Jalapeños
Ingredients
- 10 medium to large jalapeno peppers, sliced into ¼ inch rings*
- ¾ cup water
- ¾ cup distilled white vinegar, or apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, crushed and minced
- 1 teaspoon of black pepper
- *Remove seeds if you prefer less heat
Instructions
- Add water, vinegar, sugar, salt, garlic, and black pepper to a saucepan and warm over high heat, stirring occasionally to combine all the ingredients. Bring mixture to a gentle boil and then turn off the flame.
- Pack pepper slices into a medium to large size mason jar (32 oz).
- Next, pour the slightly cooled vinegar mixture into the mason jar with the peppers. Cover tightly with a lid and shake the mason jar to distribute all of the seasonings.
- Refrigerate for 24 hours before enjoying. This will keep in the fridge for up to two weeks.
How can I make cupboard storage pickles instead of refrigerator
Hi Marilyn! Unfortunately, canning pickles is not something I’ve experimented with at this point, but I know there are lots of greats recipes online if you’re interested. Good luck and let me know how it turns out!