These Quick Pickled Jalapeños are easy to make and will become your favourite condiment to add to just about everything. The tangy brine is utterly addictive and tames the heat of the jalapeños. Simple, fast, delicious.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 2medium jars
Ingredients
3/4cupDistilled White Vinegaror sub with half rice vinegar
1 1/4cupWater
2teaspoonsKosher salt
1tablespoonSugarI use cane
10 - 12Jalapeño Peppers
2 - 3Large cloves of garlic thinly sliced
Optional *Seasonings
1teaspoon Black peppercorns
1teaspoon coriander seeds
2bay leaves
3sprigs of fresh thyme
Instructions
Throughly wash the peppers and thinly slice them into rings. Tip: Wear gloves when handling cut jalapenos to protect your hands from the hot pepper oils.
Pack the peppers tightly into one large, or two small/medium, canning-type jars, leaving 1-inch head space from the top.
Combine the vinegar, water, salt, sugar, and any other optional seasonings (if using) in a small saucepan over high heat. Bring to a simmer and stir until salt and sugar dissolve.
Pour the hot brine over the sliced jalapeños to cover completely. Use a spoon to push the peppers down, if necessary. Let cool completely, then cover with a lid. You can enjoy the jalapeños within an hour or for best results refrigerate overnight.
Quick pickled jalapeños can be stored for up to 2 months in the refrigerator.
Notes
*All seasonings, even seeds, should be rinsed before adding to the brine.