Pickled Jalapeño Peppers
Simple, 7 ingredient pickled jalapeños
Equipment
- 1 medium pot
- 1 Ball jar quart size
Ingredients
- 2 cups white vinegar
- 1 cup water
- 1 tbsp salt kosher or sea
- 1 tbsp sugar optional
- 1 tsp oregano dried
- 1 clove garlic crushed
- 10-12 jalapeño peppers sliced into 1/4" rounds
Instructions
- Slice your jalapeños into even rings.
- Pack the sliced jalapeños and garlic tightly into the jar, leaving about 1/2" of head space.
- Add the vinegar, water, salt, sugar, and oregano into a medium pot and bring to a boil, stirring occasionally.
- Once brine boils, remove from heat and immediately pour the hot brine over the jalapeño slices.
- Cover the jar and allow it to cool at room temperature for about 1 hour.
- Refrigerate the pickled jalapeños and eat within 1-2 months.
Video
Notes
- For more heat, add a slice of habanero or ghost pepper to the bottom of the jar.
- Adding sugar is optional, these pickled jalapeños are delicious without sweetener.
- For a more complex flavor, try adding black peppercorns, mustard seeds, coriander, or cumin to the brine.