Here’s a super simple, zesty, and versatile recipe for homemade pickled jalapeños — perfect for topping tacos, burgers, nachos, sandwiches, or just eating straight from the jar if you’re feeling bold! 🫙🌶️
🌶️ Easy Pickled Jalapeños (Quick Refrigerator Method)
🧂 Ingredients:
- 10–12 fresh jalapeños, sliced into rings (or more if you like!)
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tbsp sugar
- 1 tsp salt
- Optional:
- 1/2 tsp peppercorns
- 1/4 tsp oregano or cumin seeds
- 1–2 bay leaves
- A few carrot slices (for extra crunch and sweetness)
🔪 Instructions:
1. Prepare the Jalapeños
- Wash jalapeños and slice into thin rings.
- If you’re sensitive to heat, wear gloves while handling.
2. Make the Brine
- In a small saucepan, combine:
- 1 cup vinegar
- 1 cup water
- 2 smashed garlic cloves
- 1 tbsp sugar
- 1 tsp salt
- Any optional spices
- Bring to a boil, then reduce heat and simmer for 2–3 minutes.
3. Pack the Jalapeños
- Place jalapeño slices into a clean 16 oz (or larger) glass jar.
- Pour hot brine over the jalapeños until fully covered.
4. Cool and Store
- Let cool to room temperature.
- Seal with a lid and refrigerate.
🕒 Let the Magic Happen:
- Best after 24 hours, but good after just a few hours.
- Will keep in the fridge for up to 2 months.
🌈 Variations:
- Sweeter: Add 2–3 tbsp sugar instead of 1.
- Hotter: Add a few slices of habanero or red chili.
- Pickled mix: Add onions, carrots, or garlic cloves alongside the jalapeños.