Description
These pickled jalapeños offer a perfect balance of sweet and spicy flavors, making them a versatile addition to salads, tacos, burgers, and more. Thinly sliced jalapeños are quickly pickled in a vinegar-based brine, infused with garlic, sugar, and sea salt. The longer they sit in the refrigerator, the milder and sweeter they become, providing a delicious tangy kick to your favorite dishes.
Ingredients
Pickled Jalapeños
- 10 jalapeño peppers, thinly sliced
- 2 whole garlic cloves, peeled
- 1 cup distilled white vinegar
- 1 cup water
- ⅓ cup cane sugar
- 1 tablespoon sea salt
Instructions
- Prepare the jalapeños and jars: Thinly slice the jalapeño peppers and divide them evenly between two 16-ounce lidded jars. Place one peeled garlic clove in each jar for added flavor infusion.
- Make the pickling brine: In a small saucepan over low heat, combine the distilled white vinegar, water, cane sugar, and sea salt. Stir occasionally until the sugar and salt are fully dissolved, approximately 5 minutes. Do not boil.
- Pour the brine over jalapeños: Carefully pour the warm brine over the sliced jalapeños in each jar, ensuring the peppers are fully submerged. Leave the jars uncovered and allow the contents to cool to room temperature.
- Chill and store: Once cooled, cover the jars with their lids and refrigerate for at least 30 minutes before use. For best flavor, let the jalapeños pickle for longer to achieve a milder, sweeter taste. Store in the fridge for up to 2 weeks.
Notes
- The longer the jalapeños sit in the fridge, the milder and sweeter they become.
- Use distilled white vinegar for a clean, bright flavor.
- Ensure jalapeños are fully submerged in brine to prevent spoilage.
- Store in refrigeration and consume within 2 weeks for best quality.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Tex-Mex