Homemade Pickled Jalapenos
Do you like that tangy, spicy kick that pickled jalapeños add to your favorite dishes? Well, I've got fantastic news for you – making your pickled jalapenos at home is a breeze! Not only will you be amazed by the simple process, but the result is also far superior to any store-bought variety.
Ingredients
- 5-6 jalapeno peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 1 clove garlic, smashed
- 1 tbsp honey or granulated sugar, optional
- 1 bay leaf
- 1 tbsp pickling salt
- 1 tsp Mexican oregano
- 1 tsp black peppercorns
Instructions
- Slice the Jalapenos: Cut your batch of jalapeno peppers into rings, discarding the stems. Stuff the sliced jalapenos into a quart-sized jar, such as a Ball or Mason jar.
- Prepare the Pickling Brine: In a pot, combine the white vinegar, water, smashed garlic, honey (or sugar), bay leaf, salt, Mexican oregano, and peppercorns. Bring this flavorful mixture to a quick boil, giving it a gentle stir.
- Remove from Heat: Once the brine has come to a boil, remove it and let it cool slightly. Don't forget to remove the bay leaf for optimal flavor infusion.
- Pour the Brine: Carefully pour the hot pickling brine over the sliced jalapenos in the jar. Seal the jar with a lid and let it come to room temperature.
- Refrigerate: Once the jar has cooled down, place a cover on top and refrigerate it. I like giving the jalapenos a week in the refrigerator before diving into them. This waiting period allows the brine and seasonings to fully permeate the jalapeno slices, resulting in a richer flavor.
Notes
- Keep covered in the refrigerator. Use within three months.
- You can use your homemade pickled jalapenos immediately, but waiting at least a day or two to let them pickle is best.