Pickled Jalapeños
Quick-pickled jalapeño rings in a tangy brine of white vinegar, garlic, and a pinch of sugar that tame the heat while preserving the crunch. Plan ahead: let the jars cool and refrigerate for at least 24 hours before eating.
Ingredients
- 1 lb fresh jalapeños, sliced into rings
- 2 cups white vinegar
- 2 cups water
- 2 tbsp kosher salt
- 2 tsp granulated sugar
- 4 cloves garlic cloves, peeled, smashed
- 1/2 tsp dried oregano
Instructions
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1
Wash and dry clean glass jars. Divide 4 cloves peeled, smashed garlic cloves and 1/2 tsp dried oregano evenly among the jars.
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2
Pack 1 lb sliced into rings fresh jalapeños tightly into the prepared jars.
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3
Combine 2 cups white vinegar, 2 cups water, 2 tbsp kosher salt, and 2 tsp granulated sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until salt and sugar fully dissolve.
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4
Pour the hot brine over the jalapeños in the jars, making sure the rings are fully submerged. Leave about 1/2 inch of headspace at the top.
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5
Let the jars cool uncovered to room temperature, about 1 hour, then seal with lids and refrigerate.
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6
Allow at least 24 hours before eating. The jalapeños will keep refrigerated for up to 6 weeks.