Ingredients
For the Jalapeños
- 2 cups 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 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. A pint-sized jar is a good fit for this amount, though sizes vary depending on how tightly you pack the peppers.
Instructions
Wash the jalapeños thoroughly and pat them dry. Consider wearing disposable gloves, since pepper oils can irritate skin and linger on your hands. Slice the peppers into thin rounds, about 1/8 to 1/4 inch thick. Keep the seeds for extra heat.
Pack the sliced jalapeños and garlic into a clean glass jar. Fill it snugly so the slices don’t float freely, but avoid crushing them.
In a saucepan, combine the white vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, oregano, and bay leaf.
Bring the brine to a gentle simmer over medium heat, stirring until the salt and sugar completely dissolve. You don’t need a rolling boil.
Remove from the heat and let the brine cool for about 5 minutes. This short rest helps protect the crispness of the peppers.
Carefully pour the warm brine over the jalapeños, making sure they are completely submerged. Include the spices and bay leaf. Tap the jar gently to release trapped air, and press down any slices that float above the surface.
Let the jar cool to room temperature, then seal tightly and refrigerate.
Refrigerate for at least 24 hours before serving. For a deeper, bolder flavor, let them pickle for 3 to 5 days.
Serve chilled over tacos, burgers, nachos, sandwiches, pizza, grilled meats, and BBQ dishes, or enjoy them straight from the jar.