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Breakfast for One

Quick-Pickled Jalapeños

Quick-pickled jalapeños with mild heat, tangy brine, and a touch of sweetness. About 10 minutes of work, no canning required.
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Yield: 2 cups
Total Time: 10 minutes

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.