Quick Pickled Jalapenos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
30 kcal
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Course
Condiments
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Cuisine
American
Quick Pickled Jalapenos
Description
This recipe produces quick pickled jalapenos by slicing fresh jalapenos and briefly immersing them in a boiling pickling liquid made from white vinegar, water, garlic, sugar, salt, bay leaf, oregano, and whole black peppercorns. The heat of the liquid softens the jalapenos slightly and infuses them with the aromatic brine.
After a short cooling period, the pickled peppers are transferred to a jar with the strained pickling liquid covering them. The bay leaf is discarded before storage in the refrigerator. While the pickled jalapenos can be used immediately, allowing at least a week enhances the depth of flavor.
The pickled jalapenos keep in the fridge for several months, providing a spicy and tangy condiment suitable for tacos, sandwiches, or salads. Adjusting the sugar allows control over how much the heat is muted, and removing the garlic before storing yields a milder garlic influence.
Wearing gloves is recommended during preparation as jalapeno oils can cause skin and eye irritation lasting for hours.
Ingredients
- 8 jalapeno pepper large
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic peeled and lightly crushed
- 3 tablespoons sugar
- 1 bay leaf whole
- 1 tablespoon salt
- 1 teaspoon oregano dried, Mexican
- 1 teaspoon black peppercorns whole
Instructions
- Thinly slice the jalapeno peppers using a sharp knife or mandolin. Discard the stems. Set the slices aside.
- In a medium non-reactive pot, bring the remaining ingredients to a boil.
- Stir in the jalapeno slices and remove the pan from the heat. Allow to cool for approximately 5 minutes or until the peppers begin to take on an olive green color.
- Remove and discard the bay leaf.
- Use a slotted spoon to transfer the jalapeno slices to a clean storage jar.
- Strain the pickling liquid into the jar filling adequately to cover the jalapeno slices.
- Close the jar and store in the refrigerator.
- Allow about a week for full flavors to develop. Best used within two months.
Notes
- Wear disposable gloves to prevent irritation from jalapeno oils on your skin and avoid transferring to eyes or face.
- Adjust sugar amount to control heat level; more sugar produces milder pickles.
- Removing garlic before storage results in a less intense garlic flavor.
- Allow at least one week in the refrigerator for full flavor development; pickles keep several months refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 30kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 875mg | 36% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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