Description
Pickled Jalapeños are the ultimate spicy, tangy condiment—perfect for tacos, burgers, eggs, and more. This quick-pickled version takes just 10 minutes to make and is ready to enjoy in 24 hours. Bold, zesty, and addictive, these homemade jalapeños add a punch of flavor to everything they touch.
Ingredients
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8 jalapeños (approx. 100 g), sliced into thin rings
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5 garlic cloves, chopped
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1 cup (240 ml) water
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1 cup (240 ml) white wine vinegar or white vinegar
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1 tbsp (9 g) whole peppercorns
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1 tbsp (15 g) salt
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2 tbsp (25 g) sugar
Instructions
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Slice jalapeños into rings (keep seeds for extra heat).
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In a saucepan, bring water, vinegar, peppercorns, salt, and sugar to a boil. Remove from heat.
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Pack garlic and sliced jalapeños into clean jars.
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Pour warm brine over jalapeños until fully submerged.
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Seal jars and refrigerate for at least 24 hours before using.
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Store refrigerated and enjoy within 1 month.
Notes
Remove seeds/membranes for a milder flavor.
Add more garlic if desired.
Always use a clean utensil when serving.
Apple cider vinegar can be used for variation.
Flavor deepens after 48 hours.
Great for tacos, eggs, burgers, sandwiches, and salads.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for boiling brine)
- Category: Condiment, Side Dish
- Method: Mexican-American
- Cuisine: Vegan