Easy Homemade Quick-Pickled Jalapeños Recipe
If you love adding a spicy kick to your meals, these Easy Homemade Quick-Pickled Jalapeños are just what you need. With a few simple ingredients and minimal effort, you can create a tangy, spicy condiment that’s perfect for topping tacos, burgers, salads, and more. This recipe is quick, requiring no special equipment or canning skills, and the results are absolutely delicious.
Ingredients
- 10-12 fresh jalapeños, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- Optional: 1 teaspoon dried oregano, 1 teaspoon coriander seeds
Preparation
Preparing the Jalapeños
- Slice the Jalapeños: Wear gloves to protect your hands from the heat of the jalapeños. Thinly slice the jalapeños into rings and discard the stems.
Making the Brine
- Combine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, and black peppercorns. Add the optional oregano and coriander seeds if using.
- Heat the Brine: Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly.
Equipment Needed
- Medium saucepan
- Knife and cutting board
- Measuring cups and spoons
- Mason jar or other airtight container
Cooking Instructions
Step 1: Pack the Jalapeños
- Pack the Sliced Jalapeños: Place the sliced jalapeños in a clean mason jar or airtight container. Make sure they are packed tightly but not crushed.
Step 2: Add the Brine
- Pour the Brine: Carefully pour the hot brine over the jalapeños, ensuring they are fully submerged. Use a spoon to press the jalapeños down if needed.
- Seal the Jar: Let the mixture cool to room temperature, then seal the jar with a lid.
Step 3: Refrigerate
- Refrigerate the Jalapeños: Place the jar in the refrigerator and let the jalapeños marinate for at least 24 hours before using. For best flavor, let them sit for 2-3 days.
Serving Suggestions
Use in Various Dishes
- Tacos: Add pickled jalapeños to your favorite tacos for an extra burst of flavor.
- Burgers: Top your burgers with these spicy slices.
- Salads: Sprinkle on salads for a zesty kick.
- Sandwiches: Include in sandwiches or wraps for added heat.
- Nachos: Perfect for garnishing nachos or other Mexican dishes.
Conclusion
These Easy Homemade Quick-Pickled Jalapeños are a fantastic way to spice up any meal. With a simple brine and a bit of patience, you can enjoy tangy, spicy jalapeños anytime. They’re versatile, flavorful, and so easy to make!
FAQs
1. How long do quick-pickled jalapeños last?
Quick-pickled jalapeños can last for up to a month in the refrigerator. Always use a clean utensil to remove them from the jar to maintain their freshness.
2. Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or rice vinegar for a slightly different flavor profile. The acidity is important for preservation, so ensure the vinegar you use is at least 5% acidity.
3. Are pickled jalapeños less spicy?
Pickling can slightly mellow the heat of the jalapeños, but they will still retain a significant amount of spiciness.
4. Can I add other vegetables to the jar?
Absolutely! Sliced carrots, onions, and bell peppers are great additions to the pickled jalapeños.
5. Do I need to sterilize the jar?
While sterilizing is not necessary for this quick-pickling method since the jalapeños are stored in the refrigerator, it’s a good practice to use a clean, hot water-rinsed jar to ensure freshness.
Easy Homemade Quick-Pickled Jalapeños Recipe
If you love adding a spicy kick to your meals, these Easy Homemade Quick-Pickled Jalapeños are just what you need. With a few simple ingredients and minimal effort, you can create a tangy, spicy condiment that’s perfect for topping tacos, burgers, salads, and more. This recipe is quick, requiring no special equipment or canning skills, and the results are absolutely delicious.
Ingredients
- 1/2 cup water
- 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
- 1 teaspoon sugar
- 1 teaspoon salt, see notes above
- 3–4 jalapeños, sliced thinly, no need to remove the seeds
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Instructions
- Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
- Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.