Description
This Quick Pickled Jalapeños recipe offers a fast and simple way to enjoy spicy, tangy jalapeño slices. With a vinegar-based brine infused with salt, sugar, and optional spices like red pepper flakes, garlic, or dill, these pickled peppers are perfect for adding a zesty kick to sandwiches, tacos, salads, and more.
Ingredients
Scale
Pickling Brine
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
Pickled Jalapeños
- 4 jalapeño peppers (thinly sliced)
- Pickling spice (red pepper flakes, garlic, and/or dill, optional)
Instructions
- Prepare the brine: Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil then reduce heat to low. Simmer for 2-3 minutes while whisking occasionally until salt and sugar dissolve completely.
- Add jalapeños to jar: Place the thinly sliced jalapeño peppers into a clean 16-ounce mason jar. Add pickling spices such as red pepper flakes, garlic, and/or dill if desired.
- Combine brine and jalapeños: Pour the warm brine solution over the sliced jalapeños in the jar. If there is empty space, top up with additional water until the liquid reaches just to the top of the jar.
- Cool and refrigerate: Allow the jar to cool to room temperature. Cover tightly with the lid and refrigerate for at least 4 hours or overnight before serving to develop the pickled flavor.
Notes
- Use thin slices of jalapeño to ensure quick and even pickling.
- Adjust the sugar and salt amounts to taste, depending on your preference for sweet or sour pickles.
- Pickling spices are optional but add extra flavor complexity.
- Store pickled jalapeños in the refrigerator and consume within 2-3 weeks for optimal freshness.
