Pickled Jalapeños Recipe
Make Pickled Jalapeños Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickling Ingredients
Method
Pickling Process
- 1
Prepare the Jalapeños
Wash the jalapeños thoroughly. Slice them into rings, removing the stems. If you prefer less heat, remove the seeds.
- 2
Make the Brine
In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, oregano, black peppercorns, and bay leaves. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
- 3
Pack the Jalapeños
In sterilized jars, pack the sliced jalapeños tightly. Pour the hot brine over the jalapeños, ensuring they are fully submerged.
- 4
Seal and Cool
Seal the jars with lids and let them cool to room temperature. Once cooled, transfer to the refrigerator.
- 5
Pickling Time
Allow the jalapeños to pickle for at least 24 hours before consuming for the best flavor. They can be stored in the refrigerator for up to 2 months.
