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Pickled Jalapeno Recipe

Simple Pickled Jalapeños

Quick homemade pickled jalapeños using a simple vinegar brine. Ready in under 30 minutes, keeps for months. Perfect for tacos, burgers and nachos.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: condiment, preserve
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 15 jalapeño peppers sliced into 2-3mm rings
  • 3 cups white wine vinegar
  • 3 cups water
  • 1/2 cup white sugar
  • 2 tbsp salt
  • 1 tsp black peppercorns
  • 1/2 tsp dried oregano
  • 1 bay leaf

Method
 

  1. Wash and slice the jalapeños into rings approximately 2-3mm wide. Set aside.
  2. Place the water, vinegar, sugar and salt into a saucepan. Stir to dissolve while bringing to the boil.
  3. Add the sliced jalapeños and maintain a gentle boil for 3-4 minutes.
  4. Turn off the heat and leave the jalapeños to steep in the liquid for 15 minutes, allowing them to soften slightly.
  5. Spoon the jalapeños into sterilised jars then cover with the pickling liquid.
  6. Allow to cool completely before sealing.
  7. Store in a cool dark place. Once opened refrigerate and consume within 1 month.

Notes

  • Sterilise jars by boiling in water for 10 minutes or heating in an oven at 150°C for 10 minutes
  • The jalapeños will keep for several months sealed in a cool dark cupboard
  • Works well with any medium-heat fresh chilli — try with serranos, fresnos or homegrown cayennes
  • For crunchier jalapeños reduce the steeping time from 15 minutes to 5 minutes