Quick Pickled Jalapeños
Thinly sliced jalapeños steeped in a boiling mixture of vinegar, water, salt, and sugar turn translucent and sharp within an hour. The secret is the residual heat of the brine, which softens the raw bite of the pepper just enough to make them crunch without losing their structure.
Watch the seeds, mind your eyes.
Wear gloves if you are sensitive to capsaicin, and never touch your face after handling the peppers. The brine needs to be boiling hot when poured to ensure the peppers soften properly.
- Small saucepan
- Wide-mouth glass jar
- Chef's knife
- Cutting board
What goes in.
- 10-12fresh jalapeño peppers, sliced into 1/8-inch rounds
- 1/2 cupwhite vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1garlic clove, smashed
Thermal softening
By pouring the boiling brine over cold, raw peppers, you flash-cook the edges just enough to absorb flavor while preserving the snap of the chili flesh.
The method.
Pack the jar
Place the sliced jalapeños and the smashed garlic clove into a clean, heat-proof glass jar. Pack them down lightly.
Heat the brine
In the saucepan, combine the vinegar, water, salt, and sugar. Bring to a rolling boil over medium-high heat, stirring until the salt and sugar dissolve completely.
Combine
Pour the boiling liquid over the peppers until they are completely submerged. Use a fork to press down any floating slices.
Cool and set
Leave the jar uncovered on the counter until it reaches room temperature, about one hour. Seal and move to the refrigerator.
When it doesn't go to plan.
Leave the seeds in for more heat; remove them if you prefer a milder bite.
Add a few peppercorns or a sprig of dried oregano to the jar for extra dimension.
These are best after sitting in the fridge for 24 hours, but they are ready to eat as soon as the liquid cools.
The ones that keep coming up.
How long do these keep?
They stay fresh in the refrigerator for up to three weeks.
Can I use apple cider vinegar?
Yes, it adds a slight sweetness, though it will darken the color of the peppers compared to clear white vinegar.
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