Pickled Jalapenos Recipe

I’m obsessed with this pickled jalapeno recipe because it brings the perfect balance of heat, tang, and savory goodness to any dish with just the right amount of spice kick. Plus, knowing that it’s homemade and packed with fresh ingredients makes it even more satisfying to add this vibrant topping to tacos, sandwiches, or basically anything that could use a flavor boost!

I adore the brilliant, electrifying taste of my homemade pickled jalapeños. I take 1 pound of fresh, juicy jalapeños, crisp and ready for the pickling pot.

The brine I use is my go-to recipe for most pickling jobs. I bring it to a bubble with 2 cups each of water and white vinegar, 2 tablespoons of kosher salt, and 4 cloves of garlic.

I take the next step in my typical sweet-and-sour pickling journey and add whole black peppercorns and cumin seeds for a little depth. Finally, I add just enough sugar for a clean taste, but not so much that it makes the result feel like a jalapeño candy.

Ingredients

Jalapeños contain high levels of vitamin C, and they also pack quite a punch when it comes to spiciness.

White Vinegar: Supplies sourness for zesty taste.

Allium sativum: Contributes aromatic complexity; strengthens the immune system.

Salt that is kosher: it heightens the taste of foods; it keeps them from spoiling.

Sweetness is balanced with heat by sugar.

Black Peppercorns: Imparts a delicate peppery warmth.

Oregano has a warmly herbal, earthy aroma and flavor, and is rich in antioxidants.

Ingredient Quantities

• 1 pound fresh jalapenos
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons kosher salt
• 4 cloves garlic, peeled and smashed
• 1 tablespoon sugar (optional)
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin seeds
• 2 bay leaves

Instructions

1. Begin by washing the jalapenos very well and then cutting them into thin rings. If you want less heat, remove the seeds first and then slice.

2. In a medium saucepan, combine white vinegar, water, kosher salt, sugar (if using), and smashed garlic cloves. Heat the mixture over medium-high heat until it reaches a boil.

3. Once boiling, introduce the black peppercorns, dried oregano, cumin seeds, and bay leaves to the mixture. Let it reach a hard boil for one more minute—just enough time for the spices to infuse warmth and flavor into the broth.

4. Add the sliced jalapenos to the boiling mixture with care, pressing them down to ensure they are fully submerged. Remove the saucepan from the heat immediately.

5. For 10 to 15 minutes, let the jalapenos steep in the hot liquid. Keep the saucepan covered. The peppers will soften slightly and absorb a good deal of flavor.

6. With the use of tongs, move the jalapenos into jars that have been sterilized, and leave about half an inch of space at the top of each jar.

7. The hot brine should be poured over the jalapenos in the jars, ensuring that the liquid completely covers the peppers.

8. Tight-fitting lids must be placed on the jars, which should then be allowed to cool to room temperature.

9. After cooling, put the jars in the refrigerator. For the best flavor, you should let the pickled jalapenos sit for at least a day, but waiting is hard when you have a 12-hour jalapeno pickle.

10. Refrigerate pickled jalapenos, and for best quality, use them within three months.

Equipment Needed

1. Cutting board
2. Knife
3. Medium saucepan
4. Measuring cups
5. Measuring spoons
6. Tongs
7. Sterilized jars with lids
8. Large spoon or ladle
9. Large bowl or container for washing
10. Stove or cooktop

FAQ

• Q: Can I use apple cider vinegar instead of white vinegar?A: Yes, apple cider vinegar can be used as a substitute, and it will give you a different flavor profile that is only slightly different from that of white distilled vinegar.
• Q: How long do I need to wait before the jalapenos are ready to eat?Pickled jalapenos taste best if allowed to rest for at least 24 hours.
• Q: How should I store the pickled jalapenos?A: Keep them in an airtight container in the refrigerator for no longer than 2 months.
• Q: Can I omit the sugar from the recipe?Yes, the sugar is optional and can be omitted if a spicier flavor without any sweetness is preferred.
• Q: Is it necessary to remove the seeds from the jalapenos?A: No, keeping the seeds in will boost the heat; taking them out can lead to a less fiery final product.
• Q: Can I add other spices or herbs to the pickling solution?Yes, you can edit the recipe to include your favorite spices like coriander seeds or herbs like thyme.
• Q: Are these pickled jalapenos suitable for canning?A: This recipe is for refrigerator pickling. For canning, use a tested and safe method.

Substitutions and Variations

Vinegar: You can make a substitution with apple cider vinegar for a flavor that’s a bit sweeter.
Kosher salt can be replaced with an equal amount of sea salt.
Garlic: In a pinch, garlic powder can be used, about 1 teaspoon per clove.
Honey can substitute for sugar as a sweetener; use it to taste.
Black Mustard Seed: Whole black peppercorns can be used for a different spice profile.

Pro Tips

1. Control the Heat If you want to reduce the heat of the jalapenos, not only can you remove the seeds, but you can also soak the sliced jalapenos in cold water for about 30 minutes before pickling them. This will help minimize the spice level.

2. Sterilize Properly Ensure your jars are thoroughly sterilized to prevent any bacterial growth. You can do this by boiling the jars and lids in water for at least 10 minutes before using them.

3. Customize the Flavor Experiment with additional spices to create nuances in flavor. Consider adding a teaspoon of mustard seeds or coriander seeds for an extra layer of aroma.

4. Adjust the Sweetness Play with the optional sugar based on your taste. If you prefer a sweeter pickled jalapeno, feel free to add more sugar or use honey as an alternative sweetener.

5. Use Gloves While handling and cutting jalapenos, it’s a good idea to wear gloves. This will prevent the capsaicin oils from irritating your skin or accidentally getting into your eyes.