Pickled Jalapeño Recipe

Time30m

Serves4

Make Pickled Jalapeño Recipe in just 30m. 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.

1
Prepare the Jalapeños
Wash the jalapeño peppers under cold running water. Slice them into rings or halves, depending on your preference, and remove the seeds if you want a milder flavor.

2
Make the Brine
In a medium saucepan, combine water, white vinegar, sugar, salt, garlic cloves, black peppercorns, cumin seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve.

3
Combine and Store
Once the brine is boiling, remove it from the heat and let it cool for about 10 minutes. Place the sliced jalapeños in a clean, sterilized jar. Pour the warm brine over the jalapeños, ensuring they are fully submerged. Seal the jar tightly.
4
Refrigerate
Let the jar cool to room temperature, then refrigerate for at least 24 hours before using for best flavor. The pickled jalapeños can be stored in the refrigerator for up to 2 months.