Tiny Jar of Pickled Jalapenos
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Calories
15 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Tiny Jar of Pickled Jalapenos
Description
The Tiny Jar of Pickled Jalapenos starts by slicing fresh jalapeños into small rounds, taking care with their heat. Small amounts of onion and garlic are sautéed in oil with cumin, Mexican oregano, salt, and black pepper to release their flavors. The jalapeños are then added along with a mixture of white vinegar and water and simmered until the peppers soften and change color to army green. The hot mixture is transferred to a glass jar for marinating.
This quick pickling method imparts a balanced heat and sourness with aromatic spice notes from the oregano and cumin. The pickled jalapeños can be used as a condiment on tacos, sandwiches, or incorporated into recipes needing a spicy, vinegar-flavored accent. Use glass jars to avoid unwanted reactions with the acidic brine.
For best results, use non-iodized salt such as kosher or pickling salt, which will not cloud the brine or affect flavor. Avoid reactive cookware for heating the vinegar to preserve acidity and pan seasoning.
Ingredients
- 3 jalapeños
- 1/4 onion small
- 1 garlic clove
- 2/3 cup white vinegar
- 1/4 cup water
- pinch of Mexican oregano
- pinch of cumin
- 1/4 teaspoon salt
- black pepper freshly cracked
Instructions
- Start by giving the jalapenos a good rinse. Then chop them up into nickel-sized slices, discarding the stems. Be sure to use caution when handling hot chiles like jalapenos -- I usually just give my hands a good rinse afterwards, but if you're sensitive to spicy foods then consider using gloves. Tips on working with hot chiles.
- Slice up 1/4 small onion, and roughly chop a peeled garlic clove. Saute the onion and garlic in a glug of oil over medium heat for a few minutes.
- Add the spices: pinch of Mexican oregano, pinch of cumin, freshly cracked black pepper, and 1/4 teaspoon salt. Briefly cook the spices.
- Add the sliced jalapenos along with 2/3 cup white vinegar and 1/4 cup water. Simmer over medium heat until the jalapenos are turning army green in color.
- Add the mixture to an 8 oz. jar. Glass jars are recommended for this vinegar based brine. I find it easiest to use tongs to add the jalapenos to the jar, and then pour the brine over the top of them.
- Let the jalapenos cool on the counter for a bit, then cap them and store in the fridge where they will last for a few weeks.
Notes
- Use kosher, sea, or pickling salt rather than iodized salt to avoid off-flavors in the brine.
- Heat the vinegar mixture in a non-reactive pan to preserve both pan seasoning and vinegar flavor.
- Handle jalapeños carefully; consider using gloves if sensitive to spicy foods.
- Use glass jars for storing pickled jalapeños to prevent reactions with vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 148mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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