Jalapenos Recipe
Make Jalapenos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pickled Jalapeños
Method
Pickled Jalapeños
Prepare the peppers
Wash the jalapeños under cold running water. Using a towel, dry them. Trim about 1/4 inch off the stem end of each jalapeño. Slice the peppers into 1/8–1/4-inch rounds for chips; if you prefer milder heat, remove seeds and membranes with the tip of a knife or a small spoon. Place the sliced peppers in a heatproof jar or bowl.
Prepare the brine
In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Add 2 peeled garlic cloves, 1 teaspoon black peppercorns, and 1 teaspoon dried oregano. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Simmer for 1–2 minutes to bloom the spices but do not boil vigorously.
Combine and pickle
Carefully pour the hot brine over the sliced jalapeños in the jar, making sure the peppers are fully submerged. Use a spoon to press them down and release any trapped air. If needed, top with a little more vinegar or water (mixed 1:1) to cover. Allow the jar to cool to room temperature, about 30–45 minutes.
Seal and chill
Once cooled, cover the jar with a lid and refrigerate. For best flavor, let the jalapeños pickle at least 24 hours before using. They will develop more flavor after 2–3 days and keep in the refrigerator for up to 6 weeks.
Optional finishing
If desired, when serving, drizzle the pickled jalapeños with 1 teaspoon olive oil to soften the bite and add sheen. Use as a topping for tacos, sandwiches, nachos, salads, or as a condiment.