3 Fresh Jalapeños Recipe

Prepare the peppers

Rinse the 3 fresh jalapeños under cold water. Pat dry. Wearing gloves if desired, slice the jalapeños into 1/8–1/4 inch rounds. For milder heat, remove and discard the seeds and white ribs before slicing; for full heat, leave them in.

Make the brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Add the smashed garlic clove, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 1 bay leaf. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve, about 3–4 minutes. Remove from heat.

Pack the jar

Place the sliced jalapeños into a clean 8–12 oz (about 1 cup) jar or container, packing them gently but not crushing. Pour the hot brine over the peppers, ensuring they are completely submerged. Tap the jar on the counter to release trapped air bubbles and add more brine if needed.

Cool and refrigerate

Let the jar cool to room temperature (15–20 minutes). Close with a lid and refrigerate. The pickled jalapeños will be usable after 1 hour for a light pickle, but are best after 24 hours. They will keep in the refrigerator for up to 4 weeks.

Serving suggestion

Drain or spoon jalapeños onto tacos, sandwiches, nachos, burgers, or salads. Garnish with fresh cilantro leaves and a squeeze of lime if desired.

Roughly chop or leave cilantro leaves whole and sprinkle over finished dishes with pickled jalapeños. Serve lime wedges on the side for squeezing.