Quick Pickled Jalapeños
Crisp, punchy pickled jalapeños with real heat and zero mush. This quick-brine method delivers bright acidity, balanced spice, and a satisfying crunch that store-bought versions never hit.
Servings: 24
Calories: 5kcal
Equipment
- Cutting Board
- Chefs Knife
- Small Saucepan
- Measuring cups & spoons
- Heat-Safe Jar or Bowl
- Spoon or Tongs
Ingredients
- 6 Jalapeño Peppers Thinly Sliced
- 1 cup Water
- 1 cup White Vinegar
- 2 Garlic Cloves Lightly Crushed
- 1 tbsp Pickling Salt
- 1 tsp Peppercorns
- 1 tsp Mexican Oregano
- 1 tsp Cane Sugar
Instructions
- Prep the Jalapeños: Slice the jalapeños into even rounds and pack them snugly into a heat-safe jar or bowl.
- Build the Brine: Add the Water, Vinegar, Garlic, Pickling Salt, Peppercorns, Mexican Oregano, and Cane Sugar to a saucepan.
- Bring to a Boil: Bring the brine to a fast boil, stirring until the salt and sugar are fully dissolved.
- Pour the Brine: Remove from heat and let the brine cool for 2–3 minutes. Carefully pour it over the sliced jalapeños until fully submerged.
- Cool and Rest: Let cool uncovered, then cover and refrigerate.
- Wait for the Magic: Allow the jalapeños to pickle for 24–48 hours before using for best flavour and crunch.
Nutrition
Serving: 15g | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 355mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg
