Description
This vibrant pickled jalapeño recipe offers a quick and flavorful way to add a spicy, tangy kick to your meals. Using a combination of white and apple cider vinegar, aromatic spices, and a touch of sugar, these pickled jalapeños are simmered briefly to preserve their bright color and crisp texture, making them a perfect condiment for sandwiches, tacos, and salads.
Ingredients
Scale
Pickling Ingredients
- 1 pound fresh jalapeños, thinly sliced
- 1/2 medium onion, thinly sliced (optional)
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare the Jalapeños and Onion: Wash the jalapeños thoroughly and slice them into thin rings while wearing gloves to avoid skin irritation. If using, also thinly slice the onion.
- Make the Brine: In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, ground ginger, and kosher salt. Heat the mixture over medium heat, stirring continuously until the sugar is completely dissolved and the brine begins to simmer.
- Add Jalapeños and Simmer: Add the sliced jalapeños and onions (if using) to the simmering brine. Simmer gently for 2 to 3 minutes until the jalapeños brighten in color but maintain their crunch.
- Cool the Mixture: Remove the saucepan from the heat and allow the jalapeños and brine mixture to cool slightly to avoid jar breakage during packing.
- Jar the Pickles: Transfer the jalapeño slices along with the brine into sterilized jars, ensuring the jalapeños are fully submerged to prevent spoilage.
- Seal and Refrigerate: Seal the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop. The pickled jalapeños will keep refrigerated for up to 1 month.
Notes
- Wearing gloves is recommended when slicing jalapeños to prevent skin irritation.
- For extra crunch, do not over-simmer the jalapeños; 2–3 minutes is sufficient.
- The onions are optional but add a sweet, mild contrast to the heat of the jalapeños.
- The pickled jalapeños should be fully submerged in the brine to ensure they preserve well.
- Store the pickles in the refrigerator and consume within one month for best quality.
- This recipe can be adjusted by reducing sugar or salts to fit dietary needs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
