Who doesn’t love adding pickled jalapeños to their tacos or sandwiches? They’re tangy and spicy (or not spicy if you don’t like spicy foods). Pickled jalapeños can elevate any dish, adding a kick and a sour flavor. Let’s dive into the ingredients and steps to make your own pickled jalapeños at home.
Ingredients
- 6 Large Jalapenos (adjust the amount based on desired spice level)
- 3/2 Cup White Vinegar (5%): White vinegar is the standard for vinegars and gives the pickled jalapenos they’re sourness.
- 3/2 Cup Water
- 1 tbsp Kosher salt: Salt enhances the flavor and helps preserve the jalapenos.
- 1 tbsp Granulated Sugar: Granulated sugar balances the acidity of the vinegar. Add more sugar if you want a sweeter bring
These basic ingredients can be transformed into a flavor explosion.
Equipment
You won’t need a lot of fancy equipment to make pickled jalapenos. Here’s what you’ll need:
- A sharp knife: A good knife will make slicing the jalapeños easier and more precise.
- Cutting board: A sturdy cutting board will protect your counter and provide a stable surface for cutting.
- Jar with a lid: A glass jar with a tight-fitting lid is ideal for storing the pickled jalapeños.
With these basic tools, you’re ready to start pickling.
Step-by-Step Instructions
Prepping the Jalapeños
- Slice: Cut jalapeños into 1 cm slices. For a milder pickle, remove the seeds and ribs.
- Pack the Jar: Pack the sliced jalapeños tightly into a clean jar.
Making the pickle brine
- Combine Ingredients: In a small saucepan, combine vinegar, sugar, and salt.
- Heat the Brine: Bring the mixture to a boil, stirring until the salt and sugar dissolve.
Adding the brine to the the jalapenos
- Pour the hot pickling liquid over the jalapenos, ensuring they are completely submerged. We want to completely submerge the jalapenos to ensure all of it is pickled and for there to be less chance of other bacteria to grow.
Extra tip: Add an jalapeños slice to the top of the jar to push the jalapenos under the brine - Then center the lid over the jar while it’s still hot. Add the lid ring and tighten once it’s cooled off
Let the jar cool to room temperature then store in the refrigerator. The pickled jalapenos can be eaten as early as the next day but are best after a few days in the refrigerator.
The pickled jalapenos should last up to a month in the refrigerator.
Flavor Variations
- Spice it up: Add red pepper flakes for extra heat.
- Herbal infusion: Incorporate herbs like dill or thyme for a unique flavor.
- Sweet and tangy: Increase the sugar for a sweeter pickle.
By following these simple steps, you can create a delicious and versatile condiment that will elevate your meals. Experiment with different flavors and spice levels to find your perfect pickled jalapeño.