A Note on This Recipe
Quick-pickled jalapeños add brightness to rich, cheesy, or meaty dishes. No canning required, and about 10 minutes of work gets you a jar that goes with just about anything.
They bring mild heat, tangy brine, and a touch of sweetness, with enough crunch left to keep every bite lively. Scatter a few slices over tacos, burritos, wraps, or chips for a quick pop of heat, or chop them into guacamole and salsa for an extra layer of depth.
How to Make It
Prep the Jalapeños
Rinse the peppers, pat them dry, and trim off the stems. Slice them crosswise into thin rings, as thin or thick as you like. The thinner the slices, the faster they absorb the brine and the sooner they’re ready to eat.
Tip: Jalapeño oils can linger on your skin and sting for hours, so wear disposable gloves while slicing. Avoid touching your eyes, and wash your hands well with soap afterward.
Fill the Jar
Pack the slices into a 2-cup (16-oz) jar. Choose a jar just wide enough to hold them snugly, since a tight pack keeps the peppers from floating above the brine line.
Make the Brine
Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
Combine and Cool
Pour the hot brine over the jalapeños until they’re fully submerged and the jar is filled to the brim. Let the jar cool, uncovered, until it’s no longer hot to the touch, then seal with the lid.
Refrigerate and Serve
Refrigerate until chilled. The pickles are ready to eat in as little as a few hours, though letting them sit overnight deepens the flavor.
What to Make With Pickled Jalapeños
A jar of these adds a little heat and tang to breakfast, lunch, and everything in between. Here are some ways to use them:
- Tortilla Wrap Hack 3 Ways: scatter them over cheese
- Breakfast Burrito with Black Bean Salsa: mix them into the salsa to brighten the beans
- Breakfast Taco with Egg & Avocado Salsa: stir them into the salsa for a spicy, tangy lift
- Microwave Mac & Cheese 3 Ways: try the jalapeño version for a creamy, tangy bite
- Easy Spicy Tuna-Mayo Rice Ball (Onigiri): fold them into the tuna salad filling
- Cream Cheese Bagel Sandwich 3 Ways: top the tuna salad cream cheese spread with a few slices
Ingredients
- 5 jalapeños sliced
- ½ cup water
- ½ cup distilled white vinegar
- 1 tbsp sugar or a little less
- 1 tsp fine sea salt
Instructions
- Rinse the jalapeños, pat them dry, and trim off the stems. Slice crosswise into thin rings.
- Pack the slices into a 2-cup jar.
- Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
- Pour the hot brine over the jalapeños until they’re fully submerged and the jar is filled to the brim.
- Let the jar cool, uncovered, until it’s no longer hot to the touch, then seal with the lid.
- Refrigerate until chilled. Ready to eat in as little as a few hours, or overnight for deeper flavor.
Watch the Recipe
Notes
- Slice thickness: Thinner slices absorb the brine faster and are ready sooner.
- Jar size: Use a jar just wide enough to hold the slices snugly, so they stay below the brine line instead of floating.
- Handling: Wear disposable gloves when slicing, and wash your hands well afterward.
- Timing: They’re ready after a few hours in the refrigerator, but overnight tastes better. Total time does not include chilling.
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