Pickled Jalapeños
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.95 out of 5 stars
(69)
Ingredients
2 jars
- 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
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Preparation
Step 1
Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
Step 2
In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños.
Step 3
Let cool to room temperature, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.
Step 4
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Chef's notes
The longer they sit in the fridge, the sweeter and milder they'll become.
Optionally, add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to the brine for extra flavor.
