Jalapeño (s) Recipe

Pickled Jalapeño Slices

1. 1

   Prepare jalapeños

   Wash the jalapeños under cold water. Wearing gloves if you prefer, trim off the stems. Slice the jalapeños into 1/8–1/4 inch rounds depending on how thick you want them. If you want less heat, remove and discard some or all of the seeds and inner membranes before slicing.

2. 2

   Sterilize jar

   Place a clean small glass jar (12–16 oz / 350–475 ml) in hot soapy water, rinse, and pour boiling water into it for 1–2 minutes to warm/sterilize. Empty and set the jar on a clean towel.

3. 3

   Make brine

   In a small saucepan combine the distilled white vinegar, water, granulated sugar, and kosher salt. Add the smashed garlic clove, black peppercorns, and optional dried oregano. Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2–3 minutes). Do not boil vigorously; a gentle simmer is fine.

4. 4

   Pack jar

   Pack the sliced jalapeños into the warm jar, arranging them so they fit snugly but not crushed. Tuck the garlic clove and any loose peppercorns among the slices.

5. 5

   Pour brine & cool

   Carefully pour the hot brine over the jalapeño slices, making sure they are fully submerged and leaving about 1/4 inch headspace. Use a clean spoon to remove any trapped air bubbles. Wipe the jar rim clean and seal with the lid.

6. 6

   Rest & refrigerate

   Let the jar cool to room temperature on the counter (about 30–45 minutes). Then refrigerate. The jalapeños will be usable after 2–4 hours for a mild pickled flavor, but flavor improves after 24 hours. Store refrigerated for up to 4 weeks.

7. 7

   Serving & uses

   Use the pickled jalapeño slices on tacos, nachos, sandwiches, burgers, salads, or as a garnish. Use the leftover brine to flavor dressings or marinades if desired.