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Pickled Jalapeño Peppers

Cook Time:

2 Hours

Serves:

1 Serving

Level:

Beginner

About the Recipe

If you're a fan of spicy foods, you’ve likely encountered pickled jalapeño peppers. These fiery gems are a staple for adding heat and tang to a variety of dishes—from nachos to burgers, tacos to salads. But pickled jalapeños aren't just about spice; they bring a complex, bright, and slightly sweet flavour that balances their heat. Why Pickle Jalapeños? Jalapeños are a moderately spicy peppers. Pickling them enhances their flavour, balances their spiciness with a hint of tang and sweetness. This process also transforms their texture, making them slightly softer and infusing them with a vibrant brine of vinegar, sugar, and spices.

Ingredients

  • 300g Jalapeño chillies

  • 200ml of (apple) cider vinegar

  • Zest and juice of 1 lime

  • 50g of granulated sugar (or honey)

  • 1 tsp of fine sea salt

  • ½ tsp of dried oregano (or 1 tsp of fresh oregano)

  • 2 fat garlic cloves (thinly sliced)

Preparation

Step 1


  • Start by washing the Jalapeños.

  • Remove the stems of the Jalapeños and then cut them into 4–5 mm rings.



Step 2


  • In a small saucepan, mix the vinegar, lime zest and juice, sugar, salt, and oregano with 200ml of water.

  • Heat the mixture over medium heat and let it simmer for 5 minutes.

  • Next, add the sliced jalapeños and garlic to the saucepan.

  • Simmer for 3–5 minutes until everything is heated through.



Step 3


  • Take the saucepan off the heat and transfer the jalapeños and garlic into sterilized glass jars.

  • Pour the vinegar mixture into a jug and then distribute it over the chillies, ensuring they are fully submerged.



Step 4


  • Immediately seal the jars with lids.

  • Turn the jars upside down for a minute before returning them to the upright position to cool.

  • Allow the jars to cool to room temperature. Store them in a cool, dark, dry place for up to a year.

  • Let the pickles sit for about a week before consuming.

  • Once opened, keep the jars in the refrigerator for up to 10 weeks.

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