Classic Or Spicy Jalapeño Recipe
Make Classic Or Spicy Jalapeño Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickled Jalapeños (base)
Classic Serving (optional)
Spicy Variation (optional)
Method
Pickled Jalapeños (base)
- 1
Prepare and slice peppers
Rinse the jalapeños under cold water. Wearing kitchen gloves if desired, trim off stems and slice peppers into 1/8–1/4-inch rounds. For milder heat, remove membranes and seeds; keep them for maximum heat.
- 2
Make brine
In a small saucepan combine white vinegar, water, granulated sugar, and kosher salt. Crush the garlic cloves lightly with the flat of a knife and add them along with the bay leaf and black peppercorns. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, about 3–4 minutes. Do not boil vigorously—just a gentle simmer.
- 3
- 4
Cool and refrigerate
Let the jar cool to room temperature (about 30–45 minutes). Seal with a lid and refrigerate. Peppers will be pleasantly pickled after 24 hours, but flavor improves after 2–3 days. Store refrigerated for up to 6 weeks.
Classic Serving (optional)
- 5
Spicy Variation (optional)
- 6
Add smoked chile heat
For a deeper, smoky heat, toast the dried ancho/guajillo chile briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant. Remove stem and seeds if you didn't already. Tear or chop and add into the jar with the jalapeños before pouring the hot brine. Also stir in crushed red pepper flakes and smoked paprika to the brine while heating. Proceed with pouring, cooling, and refrigerating as in the base recipe. This will produce a smokier, spicier pickled jalapeño.