Pickled Jalapenos Recipe

Introduction

Pickled jalapenos are a zesty and versatile condiment that adds a spicy kick to any dish. Easy to make at home, these tangy peppers bring bold flavor to sandwiches, tacos, salads, and more.

Ingredients

• 5-6 jalapeno peppers, sliced
• 1 cup white vinegar
• 1 cup water
• 1 clove garlic, smashed
• 1 tablespoon honey (or sugar)
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon Mexican oregano
• 1 teaspoon peppercorns

Instructions

1. Step 1: Slice the jalapeno peppers into rings and discard the stems. Place the slices into a quart-sized jar.
2. Step 2: In a pot, combine the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and peppercorns. Bring the mixture to a quick boil.
3. Step 3: Remove the brine from heat and let it cool slightly, stirring briefly to dissolve ingredients.
4. Step 4: Pour the warm brine over the jalapeno slices in the jar, ensuring they are fully submerged.
5. Step 5: Seal the jar with a lid and allow it to reach room temperature before refrigerating.
6. Step 6: Refrigerate the pickled jalapenos until ready to use. They develop best flavor after a day or two.

Tips & Variations

• Use sugar instead of honey for a more traditional pickling sweetener.
• Add sliced onions or carrot strips to the jar for extra crunch and flavor.
• Adjust the number of jalapenos to control the level of spiciness.
• Use distilled white vinegar for the clearest brine color and sharp acidity.

Storage

Store pickled jalapenos in the refrigerator in a sealed jar. They will keep well for up to 4 weeks. For best taste and texture, consume within this time. No reheating is needed—serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long do pickled jalapenos take to be ready?

They develop good flavor after 24 hours but taste best after 2-3 days of pickling in the refrigerator.

Can I use fresh oregano instead of dried Mexican oregano?

Yes, fresh oregano can be used but reduce the quantity to about 1 teaspoon finely chopped, as fresh herbs have a stronger flavor.

Pickled Jalapenos Recipe

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★★★★★

5 from 60 reviews

This recipe for Pickled Jalapenos offers a tangy and spicy condiment that is easy to make at home. The jalapenos are sliced and preserved in a flavorful brine made from vinegar, water, honey, garlic, and aromatic spices, resulting in a perfect balance of heat and acidity. These pickled jalapenos enhance tacos, sandwiches, salads, and more with their vibrant kick.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus at least 24 hours for pickling)
• Yield: Approximately 1 quart jar 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pickled Jalapenos

• 5–6 jalapeno peppers, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 1 clove garlic, smashed
• 1 tablespoon honey (or use sugar)
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon Mexican oregano
• 1 teaspoon black peppercorns

Instructions

1. Slice the Jalapenos: Begin by removing the stems from the jalapeno peppers and slicing them into thin rings. Place the sliced jalapenos into a quart-sized jar such as a Ball or Mason jar, packing them evenly.
2. Prepare the Pickling Brine: In a pot, combine the white vinegar, water, honey, smashed garlic clove, bay leaf, salt, Mexican oregano, and black peppercorns. Bring this mixture to a quick boil to dissolve the salt and infuse the flavors.
3. Cool the Brine Slightly: Once boiling, give the mixture a quick stir and then remove the pot from heat. Allow the brine to cool slightly but do not let it fully cool before pouring.
4. Pour the Brine Over the Jalapenos: Carefully pour the warm brine into the jar over the sliced jalapenos, ensuring they are fully submerged. Seal the jar tightly with its lid.
5. Let it Cool and Refrigerate: Allow the jar to come to room temperature before transferring it to the refrigerator. Let the jalapenos pickle for at least 24 hours to develop flavor before using.

Notes

• For spicier pickled jalapenos, include seeds when slicing.
• Use honey for a natural sweetness or substitute with sugar as preferred.
• The pickled jalapenos will keep in the refrigerator for up to 1 month.
• Shake the jar gently before each use to redistribute the spices.
• Ensure the jalapenos are fully submerged in the brine to prevent spoilage.

Keywords: Pickled jalapenos, Jalapeno rings, Mexican pickles, Spicy condiment, Homemade pickled peppers