Pickled Jalapeños
Pickled jalapeños are a zesty and spicy addition to many dishes, perfect for sandwiches, salads, or as a topping for tacos. This quick and easy recipe yields a tangy, flavorful condiment that adds a kick to any meal.
Equipment
- 1 medium saucepan
- 1 measuring cups and spoons
- 1 cutting board
- 1 glass jar with a lid for storage
Ingredients
- 1 cup fresh jalapeños, sliced About 4-5 jalapeños.
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 cloves garlic, sliced
- 1 teaspoon oregano Optional.
- 1 teaspoon black peppercorns Optional.
Instructions
- Wash the jalapeños thoroughly and slice them into rings, removing the seeds if you prefer less heat.
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add the sliced jalapeños, garlic, oregano, and black peppercorns (if using) to the boiling liquid. Reduce the heat to low and let it simmer for about 5 minutes.
- Remove the saucepan from heat and let the mixture cool for a few minutes.
- Carefully transfer the jalapeños and the pickling liquid to a glass jar. Ensure the jalapeños are fully submerged in the liquid.
- Allow the jar to cool to room temperature, then seal with the lid and refrigerate.
- For the best flavor, let the pickled jalapeños sit in the refrigerator for at least 24 hours before using. They can be stored in the fridge for up to a month.
Notes
Adjust the number of jalapeños according to your heat preference.
You can experiment with different spices or herbs, such as thyme or mustard seeds, for variations in flavor.
These pickled jalapeños make a great gift when jarred nicely and can add a homemade touch to any meal.