House Pickled Jalepeno Peppers Recipe

Pickling Process

1. 1

   Prepare the Jalapeños

   Wash the jalapeño peppers thoroughly under cold running water. Remove the stems and slice the peppers into rings, keeping the seeds for extra heat or removing them for a milder flavor.

2. 2

   Make the Brine

   In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved.

3. 3

   Add Spices

   Once the brine is boiling, add the garlic cloves, black peppercorns, oregano, and bay leaves to the pot. Stir to combine and allow the mixture to boil for an additional 2 minutes to infuse the flavors.

4. 4

   Pack the Jalapeños

   Carefully place the sliced jalapeños into clean, sterilized glass jars. You can pack them tightly, leaving a little space at the top.

5. 5

   Pour the Brine

   Using a ladle, pour the hot brine over the jalapeños in the jars, ensuring that the peppers are completely submerged. Leave about half an inch of headspace at the top of each jar.

6. 6

   Seal the Jars

   Wipe the rims of the jars with a clean cloth to remove any residue, then seal with sterilized lids. Allow the jars to cool to room temperature.

7. 7

   Refrigerate

   Once cooled, place the jars in the refrigerator. Let the pickled jalapeños sit for at least 24 hours before using to allow the flavors to develop.