Pickled Jalapenos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/pickled-jalapenos-recipe/
