Pickled Jalapenos Recipe

Ever wondered how to bottle up a little kick of spice and zest to transform any meal into a flavor fiesta? Allow me to introduce you to my go-to pickled jalapeños—a spicy jar of magic that adds the perfect zing to tacos, sandwiches, and beyond!

The zesty kick of pickled jalapeños is what I love most about them. They are bold in flavor and incredibly simple to make.

I have taken the liberty of adding some of my favorite ingredients to the brine and always thought of this recipe as “my” way of doing pickled jalapeños (even though it’s likely someone else’s way, too, somewhere in the world). Whole black peppercorns, an extra clove or two of garlic, and spices in the brine make for excellent pickled jalapeños.

They are a cold condiment that shines in any taco or sandwich.

Ingredients

• Jalapeños: These vibrant peppers bring heat and vitamins A and C.
• Distilled White Vinegar: Offers tangy flavor and acts as a natural preservative.
• Sugar: Balances the heat with a touch of sweetness.
• Kosher Salt: Enhances flavor and aids in preservation.
• Garlic: Adds aromatic depth and potential health benefits.
• Black Peppercorns: Infuses subtle warmth and rich aroma.
• Cumin Seeds (Optional): Provides earthy notes and digestive benefits.

Ingredient Quantities

• 1 pound fresh jalapeños, sliced into rings
• 1 cup distilled white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 cloves garlic, peeled and smashed
• 1 teaspoon whole black peppercorns
• Optional: 1/2 teaspoon cumin seeds

How to Make this

1. In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt dissolve.

2. Combine the garlic and peppercorns with the mixture of vinegars, and heat to boiling.

3. When it reaches a boil, take the saucepan off of the heat.

4. If utilizing seeds of cumin, add them to the steaming vinegar mixture.

5. Put the sliced jalapeños into a clean, heatproof jar or container.

6. Ensure the jalapeño slices are completely submerged by pouring the hot vinegar mixture over them.

7. Allow the mixture to cool to room temperature.

8. Place the lid on the jar or container and refrigerate it for no less than 24 hours. This gives the flavors time to develop.

9. Employ the pickled jalapeños in sandwiches, tacos, or as a zesty sauce.

10. Refrigerate for up to 1 month.

Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Measuring cups and spoons
4. Sharp knife
5. Cutting board
6. Heatproof jar or container with lid

FAQ

• Q: How long do pickled jalapeños last?A: You can keep pickled jalapeños for 2 months in the refrigerator. Make sure they are in a sealed jar and stored properly.
• Q: Can I use a different type of vinegar?A: Yes, you can use apple cider vinegar or rice vinegar for a slightly different flavor, but for its clean taste, distilled white vinegar is traditional.
• Q: Are the cumin seeds necessary?A: Cumin seeds are optional. They add an earthy flavor, but the recipe can work well without them.
• Q: Can I make this recipe without sugar?A: Yes, you can omit the sugar if you want a not-so-sweet pickle, but it helps take the edge off the acid.
• Q: Do I need to sanitize the jars?A: A thorough cleaning of your jars is a safe practice to ensure the freshness of your pickled jalapeños in the long term.
• Q: Can I add other vegetables to the mix?A: Yes! Great additions to the pickled jalapeños can be sliced carrots or onions.

Pickled Jalapenos Recipe Substitutions and Variations

White vinegar, distilled: If you don’t have this on hand, use apple cider vinegar or rice vinegar for a taste that won’t knock your socks off.
Sweetening: Replace refined sugars with natural sweeteners such as honey or maple syrup.
Kosher salt: Sea salt can be used in equal amounts.
Garlic: In place of fresh cloves, use 1/2 teaspoon of garlic powder.
Black pepper in whole form: Substitute with 1/2 teaspoon ground black pepper.

Pro Tips

1. For enhanced flavor, lightly toast the cumin seeds in a dry pan over low heat before adding them to the vinegar mixture. This brings out their aroma and adds depth to the pickling liquid.

2. Ensure your jar or container is sterilized before use. This helps to prevent any unwanted bacteria and prolongs the shelf life of your pickled jalapeños.

3. Adjust the sugar and vinegar levels to taste if you prefer a sweeter or tangier pickle. Taste the brine before pouring it over the jalapeños and tweak the balance to match your preference.

4. For an extra spicy kick, try adding a few slices of fresh habanero or a pinch of red pepper flakes to the brine.

5. Allow the pickled jalapeños to age a bit longer than 24 hours for more developed flavors. Waiting at least 48 hours before use can enhance the taste significantly.