pickled jalapeños

Here’s a simple and delicious recipe for homemade pickled jalapeños  perfect for topping nachos, burgers, tacos, or adding a spicy kick to anything!

🌶️ Quick Pickled Jalapeños Recipe

🧂 Ingredients:

• 10–12 fresh jalapeños, thinly sliced

• 1 cup white vinegar

• 1 cup water

• 1 tablespoon sugar

• 1 tablespoon salt (kosher or pickling salt preferred)

• 2 cloves garlic, smashed

• Optional:

  • 1/2 teaspoon oregano

  • 1/2 teaspoon peppercorns

  • 1/4 teaspoon cumin seeds

  • A few slices of onion or carrot for extra flavor

🔧 Instructions:

1. Prep the jalapeños:
   Wash and slice the jalapeños into thin rings. Remove seeds if you want them less spicy (totally optional).

2. Make the brine:
   In a small saucepan, combine vinegar, water, sugar, salt, and garlic. Bring to a boil, then reduce heat and simmer for 2–3 minutes, stirring until the sugar and salt dissolve.

3. Pack the jar:
   Place the sliced jalapeños (and any optional extras) into a clean glass jar.

4. Pour the brine:
   Carefully pour the hot brine over the jalapeños, ensuring they’re fully submerged. Let cool to room temperature.

5. Seal & store:
   Seal the jar and refrigerate. Let them sit for at least 1 hour, but they’re best after 24–48 hours.

🧊 Storage:

• Keeps in the fridge for up to 2 months.

✅ Tips:

• Use gloves when slicing jalapeños to avoid skin/eye irritation.

• Want it sweeter? Add more sugar to the brine.

• For more heat, throw in a sliced habanero or crushed red pepper flakes.