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Pickled Jalapeños

Pickled Jalapeños - Cheap Delicious Meals

The sun is shining, and I can hardly wait to make my favorite condiment: homemade pickled jalapeños. Every summer, my kitchen transforms into a sort of pickling paradise. The air fills with the tangy scent of vinegar and garlic. 
I love having pickled jalapeños on hand. They liven up meals and make even the simplest dishes memorable. Let me take you on a journey to create your own batch. Grab your apron, and let’s get started!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 48
Course: Condiment
Cuisine: Mexican
Calories: 12
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 pound fresh jalapeño peppers, thinly sliced
  • 2 tablespoons granulated white sugar
  • 1 cup filtered water
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon whole black peppercorns
  • 1 cup distilled white vinegar
  • 1 small bay leaf

Method
 

  1. Let's get into the nitty-gritty of making your own pickled jalapeños!
Step 1: Prepare Your Ingredients
  1. First, gather everything you need. It’s crucial to use fresh jalapeños for the best flavor. Wash them thoroughly to ensure that no dirt remains. Slice them into rings for even pickling.
Step 2: Make the Pickling Liquid
  1. In a medium pot over medium heat, combine the filtered water, vinegar, kosher salt, and sugar. Stir until the salt and sugar are completely dissolved. This sweet and tangy mix is where the magic happens!
Step 3: Add the Flavors
  1. Next, toss in the garlic cloves, black peppercorns, and bay leaf. This step adds depth to the flavor profile. Allow the mixture to come to a gentle simmer. You’ll want all those flavors to infuse into the liquid.
Step 4: Combine Peppers and Liquid
  1. Once the pickling mixture simmers for about five minutes, add the sliced jalapeños directly into the pot. Give them a good stir, ensuring they are submerged in the liquid.
Step 5: Transfer to Jars
  1. Remove the pot from the heat and let it cool for a few minutes. Meanwhile, prepare your jars by sterilizing them with hot water. Once ready, carefully ladle the jalapeños and pickling liquid into the jars, filling them to the top.
Step 6: Seal and Refrigerate
  1. Cap the jars securely and let them cool to room temperature. Once cool, pop them in the fridge. Wait at least 24 hours to enjoy the full flavor, although they taste even better after a few days.

Notes

  • Freshness is Key: For the best results, use fresh jalapeños. Overripe or soft peppers may result in a mushy texture.
  • Adjusting Spice Level: If you want to tone down the heat, consider removing the seeds and membranes before slicing.
  • Experiment with Additional Flavors: Feel free to add other spices such as cumin or coriander for a twist.
  • Storage Times: These pickled jalapeños can last up to a month in the fridge.
  • Dare to Try Different Peppers: You can use other types of peppers if you prefer. Serrano or banana peppers also work well.