Homemade Pickled Jalapeños Recipe
Pickled jalapeños are a spicy and tangy condiment that can elevate a variety of dishes. This simple recipe allows you to make your own pickled jalapeños at home using fresh ingredients and basic kitchen tools.
Perfect for topping tacos, nachos, or sandwiches, these pickled jalapeños are easy to prepare and can be stored for weeks in the refrigerator.
Vibrant Pickled Jalapeños
Pickled jalapeños bring a delightful kick to any meal. Their bright green color and glossy texture make them not only a flavorful addition but also a visually appealing condiment.
When you prepare your own jar, you can control the heat and flavor, tailoring it to your taste. The combination of vinegar, sugar, and spices creates a tangy profile that perfectly complements the natural spiciness of the jalapeños.
Quick and Easy Pickled Jalapeños
Gathering fresh ingredients is key to achieving the best flavor. You will need 10-12 fresh jalapeños, sliced into rings, along with white vinegar, water, sugar, salt, garlic, black peppercorns, and optional oregano.
Each ingredient plays a role in balancing the heat and acidity, ensuring that your pickled jalapeños are not just spicy but also deliciously tangy.
Preparing the Jalapeños
Start by washing the jalapeños thoroughly. Depending on your heat preference, you can choose to remove the seeds before slicing them into rings.
Once sliced, the jalapeños are ready to be transformed into a zesty condiment that will elevate your dishes.
Making the Pickling Brine
The pickling brine is where the magic happens. Combine vinegar, water, sugar, salt, smashed garlic, black peppercorns, and oregano in a saucepan.
Bring this mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely. This step is crucial as it infuses the flavors into the brine, ensuring a well-rounded taste.
Packaging Your Pickled Jalapeños
Once the brine is ready, it’s time to pack the jar. Place the sliced jalapeños into a clean jar, packing them tightly to maximize flavor absorption.
Pour the hot pickling brine over the jalapeños, ensuring they are fully submerged. This step is essential for proper pickling and flavor development.
Cooling and Storing
After packing the jar, allow it to cool to room temperature. Once cooled, seal it with a lid and refrigerate.
Your pickled jalapeños will be ready to enjoy in about two hours, but they develop even better flavors after a day or two in the fridge. They can be stored for weeks, making them a convenient and tasty addition to your meals.
This recipe yields a vibrant jar of pickled jalapeños that are ready to enjoy in just a few hours. The combination of vinegar, sugar, and spices creates a balanced flavor that complements the heat of the peppers.
Ingredients for Homemade Pickled Jalapeños
Ingredients
- 10-12 fresh jalapeños, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon oregano (optional)
Instructions
- Prepare the Jalapeños: Wash the jalapeños and slice them into rings, removing seeds if you prefer less heat.
- Make the Pickling Brine: In a saucepan, combine the vinegar, water, sugar, salt, garlic, black peppercorns, and oregano. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pack the Jar: Place the sliced jalapeños into a clean jar, packing them tightly. Pour the hot pickling brine over the jalapeños, ensuring they are fully submerged.
- Cool and Refrigerate: Allow the jar to cool to room temperature, then seal it with a lid and refrigerate. The jalapeños will be ready to eat in about 2 hours, but they taste even better after a day or two.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus cooling time
Nutrition Information
- Servings: 1 jar
- Calories: 10kcal per serving
- Fat: 0g
- Protein: 0g
- Carbohydrates: 2g
