Pickled jalapeños are a delightful addition to any meal. Their tangy, spicy kick can elevate everything from tacos to sandwiches, and they are surprisingly easy to make at home. With the perfect balance of heat and acidity, pickled jalapeños add a bold flavor to your favorite dishes while offering a long shelf life. This recipe is a must-try for anyone looking to add a little spice to their life.
Servings
This recipe makes about 16 servings (1 serving = approximately 2-3 slices of pickled jalapeño).
Macros (per serving)
- Calories: 5 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 1g
Health Benefits of Ingredients
- Jalapeños: Rich in vitamins C and B6, as well as capsaicin, which has anti-inflammatory properties and may boost metabolism.
- Vinegar: Aids digestion and helps preserve the jalapeños, keeping them fresh and flavorful.
- Garlic: Packed with antioxidants and compounds that support heart health.
- Sugar: Balances the acidity of the vinegar for a perfectly tangy flavor.
- Salt: Enhances flavor and helps draw out moisture during the pickling process.
Ingredients
- 1 pound fresh jalapeños, sliced into 1/4-inch rounds
- 1 cup distilled white vinegar
- 1 cup water
- 2 cloves garlic, peeled and slightly smashed
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Optional: 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds
Instructions
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 30 minutes
- Prepare the Jalapeños:
- Wash the jalapeños thoroughly and slice them into even 1/4-inch rounds. Discard the stems.
- Make the Pickling Brine:
- In a medium saucepan, combine the vinegar, water, garlic, sugar, salt, and optional spices (black peppercorns and mustard seeds).
- Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Do not let it boil.
- Combine the Jalapeños and Brine:
- Place the sliced jalapeños in a clean, heatproof glass jar or container. Pour the hot brine over the jalapeños, ensuring they are fully submerged.
- Use a spoon to press the jalapeños down gently, releasing any trapped air bubbles.
- Cool and Store:
- Allow the jar to cool at room temperature for 30 minutes. Once cool, seal the jar with a lid and refrigerate.
- The pickled jalapeños will be ready to enjoy after 24 hours and will keep in the refrigerator for up to 2 months.
Pairings
Wine:
- A crisp, off-dry Riesling or a Sauvignon Blanc to balance the heat and acidity.
Beer:
- A light lager or pale ale complements the spicy tang of pickled jalapeños.
Cocktails:
- A spicy margarita or michelada pairs beautifully with the bold flavors.
Non-Alcoholic:
- Sparkling water with a squeeze of lime and a dash of jalapeño brine for a refreshing, spicy twist.
Tips for Success
- Even Slicing: Use a sharp knife or mandoline slicer to ensure even slices for consistent pickling.
- Sterilized Jar: Make sure the jar or container is clean and sterilized to extend the shelf life.
- Custom Heat Levels: For milder pickles, remove the seeds and membranes from the jalapeños before slicing.
- Reuse Brine: The leftover brine can be used as a tangy addition to dressings or marinades.
Enjoy your homemade pickled jalapeños as a flavorful addition to your meals, from nachos to burgers and beyond!
