Description
Quick Pickled Jalapeños are spicy, tangy jalapeño slices preserved in a flavorful vinegar brine with garlic and oregano. Perfect for adding a zesty kick to sandwiches, tacos, and salads.
Ingredients
Units
Scale
- 20–25 jalapeño peppers, sliced into rings
- 4–5 cloves garlic, smashed
- 2 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons dried oregano
Instructions
- In a medium saucepan, combine white vinegar, water, sugar, kosher salt, and dried oregano.
- Bring the mixture to a boil over medium-high heat, stirring until sugar and salt dissolve.
- Remove the brine from heat and let it cool slightly.
- Place sliced jalapeños and smashed garlic cloves in a clean jar or heatproof container.
- Pour the warm brine over the jalapeños and garlic, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature, then cover and refrigerate.
- Let the jalapeños pickle for at least 24 hours before using for best flavor.
Notes
- Use fresh jalapeños for crisp, spicy pickles.
- Store pickled jalapeños in the refrigerator; they last up to 2 weeks.
- Adjust sugar to taste for sweeter or more tart pickles.
- Add other spices like black peppercorns or bay leaves for additional flavor.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg