Jalapenos Recipe
Make Jalapenos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickled Jalapeños
Method
Pickled Jalapeños
- 1
Prepare jalapeños
Wash jalapeños under cold running water. Trim off the stem ends. Slice into 1/8-1/4" rounds for chips or lengthwise into halves for longer strips; wear gloves if you want to avoid skin/eye irritation. If you prefer milder pickles, remove seeds and membranes with the tip of a knife.
- 2
Sterilize jar
Place a clean 16- or 24-ounce glass jar (and lid) in hot soapy water, rinse, and pour boiling water into the jar to sterilize it for 2 minutes. Carefully pour out the water and set the jar on a clean towel.
- 3
Make brine
In a small saucepan combine 1 cup water, 1 cup white vinegar, 2 tablespoons sugar, and 1 teaspoon kosher salt. Add the 2 crushed garlic cloves, 1 teaspoon black peppercorns, and optional 1 teaspoon mustard seeds and bay leaf. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes. Do not boil vigorously — a simmer is sufficient to extract flavor.
- 4
Pack jar
Tightly pack the sliced or halved jalapeños into the sterilized jar, leaving about 1/2 inch headspace at the top. Tuck the garlic cloves, peppercorns, mustard seeds, and bay leaf among the peppers as you pack.
- 5
Add brine
Carefully pour the hot brine over the peppers in the jar, making sure the peppers are fully submerged and maintaining the 1/4–1/2 inch headspace. Tap the jar gently on the counter to release trapped air bubbles, or use a nonmetallic spatula to slide around the jar's inside. Wipe the rim clean with a paper towel and seal with the lid.
- 6
Cool and store
Let the jar cool to room temperature, then refrigerate. For best flavor, wait at least 24 hours before using; flavor improves over 3–7 days. Refrigerated pickled jalapeños will keep 4–6 weeks. Use a clean utensil each time you remove peppers.
- 7
Quick-serve suggestion
Serve pickled jalapeños on sandwiches, tacos, nachos, burgers, or chop and add to salsas. If you made thicker halves, drain before using to avoid excess liquid on dishes.