Pickled Jalapeños
Pickled jalapeños are a staple in Mexican cuisine, delivering a burst of heat and tangy flavor to everything from tacos to sandwiches and nachos. The pickling process not only preserves the jalapeños' bold spice but also elevates their taste, making them an ideal condiment. Whether you enjoy them fresh or after they've aged a bit, these pickled peppers offer a satisfying balance of heat and acidity. Pro Tip: For a milder kick, soak the sliced jalapeños in cold water for 30 minutes before pickling; this will help reduce their heat!
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Ingredients for this recipe
Servings: 6
300
g
Fresh jalapeños
250
ml
White vinegar
250
ml
Water
20
g
Salt
30
g
Sugar
2
cloves
Garlic
5
g
Black peppercorns
2
Bay leaves
5
g
Red chili flakes
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Preparation Steps
1
Thoroughly wash the fresh jalapeños, then slice them into thin rings.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
3
Pack the sliced jalapeños into a clean glass jar, layering them with the garlic cloves, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot pickling liquid over the jalapeños, making sure they are fully submerged.
5
Allow the mixture to cool to room temperature. Then, seal the jar and refrigerate for at least 24 hours before enjoying.
6
The pickled jalapeños will develop an even more intense flavor as they sit. They can be stored in the refrigerator for up to two weeks.
