Pickled Jalapeños

Name: Pickled Jalapeños
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 lb fresh jalapeños, sliced into rings; 2 cups white vinegar; 2 cups water; 2 tbsp kosher salt; 2 tsp granulated sugar; 4 garlic cloves, peeled, smashed; 1/2 tsp dried oregano

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.

25 minEasyServes 1615 cal/serving

MexicanSauceStovetopVeganVegetarianLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 lb fresh jalapeños, sliced into rings
2 cups white vinegar
2 cups water
2 tbsp kosher salt
2 tsp granulated sugar
4 garlic cloves, peeled, smashed
1/2 tsp dried oregano

Instructions

1

Wash and dry clean glass jars. Divide 4 peeled, smashed garlic cloves and 1/2 tsp dried oregano evenly among the jars.
2

Pack 1 lb sliced into rings fresh jalapeños tightly into the prepared jars.
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.
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.
5

Let the jars cool uncovered to room temperature, about 1 hour, then seal with lids and refrigerate.
6

Allow at least 24 hours before eating. The jalapeños will keep refrigerated for up to 6 weeks.

Questions

Can I make Pickled Jalapeños ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Pickled Jalapeños?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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