Pickled Jalapeños

Name: Pickled Jalapeños
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb fresh jalapeños, sliced into rings; 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 1 tablespoon kosher salt; 3-4 cloves garlic; 1 teaspoon black peppercorns; Canning jars, sterilized

Tangy quick-pickled jalapeno rings in a garlicky brine with a little sweetness and bite.

Total time

30 min

Serves

12

Difficulty

Medium

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As seen on Episode 248

The pantry

kitchen

Essentials · serves 12

1 lb fresh jalapeños, sliced into rings 1 cup white vinegar 1 cup water 2 tablespoons sugar 1 tablespoon kosher salt 3-4 cloves garlic 1 teaspoon black peppercorns Canning jars, sterilized

·

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The preparation

7 steps, about 30 minutes start to finish.

01
Sterilize canning jars and lids by boiling or running through a dishwasher.
02
Combine vinegar, water, sugar, salt, garlic, and peppercorns in a saucepan and bring to a boil.
03
Pack sliced jalapeños into sterilized jars.
04
Pour hot brine over jalapeños, leaving 1/4 inch headspace.
05
Remove air bubbles, wipe rims clean, and apply lids.
06
Process jars in a water bath canner for 10 minutes, or refrigerate for quick pickles.
07
Allow to sit at least 24 hours before eating for best flavor.

lightbulb The chef's notes

“Pour the brine over the jalapenos while it's still boiling hot so they soften slightly and drink up the flavor. Give them at least 24 hours before digging in, since the heat and tang really settle in overnight.”

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