Name: Pickled Jalapeños
Ingredients: 10 fresh jalapeños, thinly sliced; 3 garlic cloves, thinly sliced; 1 cup white vinegar; 1 cup water; 1 tablespoon kosher salt; 1 tablespoon granulated sugar; 1 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1 bay leaf

Ingredients

Scale

For the Pickled Jalapeños

10 fresh jalapeños, thinly sliced
3 garlic cloves, thinly sliced

For the Brine

1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 bay leaf

You will also need a clean glass jar with a tight-fitting lid.

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Instructions

Follow these simple steps for crisp, flavorful pickled jalapeños every time.

Step 1: Wear Gloves and Wash the Peppers

Hot peppers can irritate your skin and eyes, so consider wearing disposable gloves. Wash the jalapeños thoroughly under cool running water and pat them dry.

Step 2: Slice the Jalapeños

Trim off the stems and slice the jalapeños into thin rounds, about 1/8 to 1/4 inch thick. Try to keep them even so they pickle at the same rate. Leave the seeds in for extra heat. If you prefer a milder pickle, you can shake out some or all of the seeds after slicing.

Step 3: Pack the Jar

Pack the sliced jalapeños and sliced garlic into a clean glass jar. Press them in snugly so they stay put, but don’t crush them. Leave a little room at the top.

Step 4: Make the Brine

In a small saucepan, combine the white vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, oregano, and bay leaf.

Step 5: Simmer the Brine

Bring the brine to a gentle simmer over medium heat, stirring until the salt and sugar completely dissolve. You don’t need a hard boil. A gentle simmer is all it takes.

Step 6: Cool Briefly

Remove the saucepan from the heat and let the brine cool for about 5 minutes. A slightly cooled brine helps protect the crisp texture of the peppers.

Step 7: Pour the Brine

Carefully pour the warm brine over the jalapeños until they are completely submerged. Make sure the spices and bay leaf go into the jar along with the liquid. Tap the jar gently on the counter to release air bubbles, and press down any slices that float above the brine.

Step 8: Cool and Seal

Let the jar cool to room temperature, then seal tightly and refrigerate.

Step 9: Wait

Refrigerate for at least 24 hours before serving. For deeper flavor, let the jalapeños pickle for 3 to 5 days.

Step 10: Serve Chilled

Serve chilled on tacos, nachos, burgers, sandwiches, pizzas, grilled meats, salads, or straight from the jar.