Jalapeno Recipe

Prepare the peppers

Wash the jalapeños and dry them. Wearing gloves if desired, trim off the stem ends. Slice into 1/8–1/4-inch rounds for chips, or halve lengthwise for larger pieces. If you prefer milder heat, remove some or all of the seeds and inner ribs.

Prepare aromatics

Peel and lightly smash the garlic cloves with the flat side of a knife. If using cumin seeds, measure them out with the black peppercorns and dried oregano.

Make the brine

In a small saucepan combine the white vinegar, water, granulated sugar, and kosher salt. Heat over medium until the sugar and salt dissolve and the mixture just comes to a simmer, about 3–5 minutes. Remove from heat.

Pack the jar

Place the sliced jalapeños into a clean 16-ounce (1 pint) jar. Tuck in the smashed garlic cloves, black peppercorns, dried oregano, and optional cumin seeds among the pepper slices so flavors distribute evenly.

Add hot brine

Carefully pour the hot brine over the peppers in the jar, leaving about 1/2 inch headspace. Use a spoon to press down the jalapeños so they are fully submerged in the liquid. Wipe the jar rim clean and seal with a lid.

Cool and refrigerate

Let the jar cool to room temperature (about 30–40 minutes). Once cooled, refrigerate. The jalapeños will be pleasantly pickled and ready to eat after 24 hours, better after 48 hours. They will keep refrigerated for up to 6–8 weeks.

Tips for heat and texture

For a crisper texture, blanch the sliced jalapeños in boiling water for 30 seconds then immediately transfer to an ice bath before packing. For extra flavor, add a few thin slices of onion or a strip of carrot to the jar. Adjust sugar and salt to taste if you prefer a sweeter or saltier brine.

Remove pickled jalapeños from the jar with a fork or tongs. Sprinkle with chopped fresh cilantro and serve alongside lime wedges. Use them on tacos, nachos, sandwiches, burgers, salads, or chopped into salsas to add bright, vinegary heat.