Pickled Jalapeños

published May 3, 2022
Pickled Jalapeños Recipe

They add briny heat to everything from noodles to nachos.

Makes2 cups

Prep5 minutes

Cook2 minutes

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pickled jalapenos in a small glass jar, with a spoon inside
Credit: Perry Santanachote

There are some dishes that just don’t taste the same without their respective condiments, but none are as egregious to me as when I am eating foods that need pickled jalapeños and there isn’t a vinegary jar in sight. Strongly flavored, rich dishes, such as nachos, pad see ew, and char siu pork need the contrasting punch that these briny, spicy green rings provide.

How to Serve Pickled Jalapeños

Spoon the jalapeños as well as the brine over the dish if you’re having a noodle dish, such as the following:

  • Street noodles
  • Pad see ew
  • Pad lad na

Pick out only the jalapeños from the jar for dishes that you don’t want to add any liquid, such as the following:

Credit: Perry Santanachote

How Spicy Are Pickled Jalapeños?

The amount of spice depends on the peppers, which can vary quite a lot depending on the batch. No matter how spicy the jalapeños start out, the fieriness will mellow out the longer they’re pickled. For milder pickled jalapeños, remove some seeds before adding the brine. Place the jalapeño slices in a colander and give them a good shake to remove some seeds before transferring the slices to the jar.

How Long Do Pickled Jalapeños Keep?

Pickled jalapeños keep well covered in the refrigerator and are best enjoyed within two months.

Pickled Jalapeños Recipe

They add briny heat to everything from noodles to nachos.

Prep time 5 minutes

Cook time 2 minutes

Makes 2 cups

Nutritional Info

Ingredients

  • 1 cup

    distilled white vinegar

  • 2 tablespoons

    kosher salt

  • 1 tablespoon

    granulated sugar

  • 5

    medium jalapeños (6 to 8 ounces total)

  • 4 cloves

    garlic

Instructions

  1. Make the brine: Place 1/4 cup water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Remove the saucepan from the heat, add 1 cup distilled white vinegar, and stir to combine.

  2. Trim the stems from 5 medium jalapeños. Cut crosswise into 1/8- to 1/4-inch-thick rounds, depending on your preference. Transfer to a clean pint jar. Smash and peel 4 garlic cloves and add them to the jar. Pour the brine into the jar. Seal and refrigerate for at least 24 hours before serving.

Recipe Notes

Storage: Pickled jalapeños will keep in the refrigerator for up to 2 months and will mellow out with time.