Quick Pickled Jalapenos
User Reviews
5
Quick Pickled Jalapenos
Description
The process begins by heating vinegar, water, sugar, kosher salt, smashed garlic cloves, and dried oregano to a boil to create a flavorful brine. Thinly sliced jalapeno rings are added to the hot brine, stirred, and removed from heat quickly to retain crunch and moderate spice. The jalapenos are then transferred to a clean jar, pressing them in to use the space efficiently. The hot brine is poured over the jalapenos before sealing.
After cooling and refrigeration for about an hour, the pickled jalapenos soften slightly and develop flavor from the spicy, sharp, and herby brine. They maintain a spicy kick but can mellow with longer storage. The balance of sugar and vinegar produces a tangy pickle suitable as a condiment or topping.
They are convenient for adding spice to sandwiches, tacos, burgers, or other dishes. Refrigeration extends their freshness and firmness for up to two months, supporting gradual flavor development.
For milder heat, removing seeds and selecting younger jalapenos is advised. Alternative herbs or omitting spices can adjust flavor. Gloves are recommended when handling jalapenos to avoid skin irritation.
Ingredients
- 20-25 jalapeno pepper sliced into rings
- 4-5 cloves garlic smashed
- 2 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons oregano dried
Instructions
- Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).
- Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
- Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.
- Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.
Notes
- Use gloves when slicing jalapeños to protect your skin from irritation.
- To reduce spiciness, remove seeds and use older or less fresh jalapeños; rinsing slices before pickling can also lessen heat.
- The pickled jalapeños develop milder heat over time when refrigerated.
- Substitutions: Garlic powder can replace fresh garlic, and other herbs like thyme may be used or omitted.
- Do not substitute white sugar or white vinegar to maintain the correct pickling balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Serving | 0.25cups | |
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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