Love spicy food but wish you could make it at home? Making your own pickled jalapeños is incredibly easy and so much more flavorful than store-bought. You’ll love having these zesty, crunchy peppers ready for all your favorite dishes.
Key Ingredients & Substitutions:
- Fresh Jalapeños: Choose firm, bright green peppers. For less heat, remove the seeds and membranes.
- Vinegar: White vinegar is standard, but you can use apple cider vinegar for a slightly sweeter, milder tang.
- Garlic: Fresh cloves are best for flavor, but garlic powder can work in a pinch.
- Spices: Mustard seeds and peppercorns add classic pickling flavor; feel free to add a pinch of cumin or oregano for a twist.
Ingredients:
- 1 lb fresh jalapeños, washed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt (or kosher salt)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus cooling)
- Servings: 2 pints
- Tools Needed: Large pot, canning jars, cutting board, knife
Step-by-Step Instructions:
1. Prepare Your Jars
Wash two pint-sized canning jars and their lids thoroughly with hot, soapy water. Rinse well and set aside to dry or sterilize them in boiling water if you plan for long-term storage.
2. Slice the Jalapeños
Carefully slice the washed jalapeños into ¼-inch thick rounds. If you prefer less heat, wear gloves and remove the seeds and membranes before slicing. Pack the sliced jalapeños tightly into your prepared jars.
3. Add Aromatics to Jars
Distribute the smashed garlic cloves, black peppercorns, and mustard seeds evenly between the two jars. This will infuse the pickled jalapeños with delicious flavor.
4. Make the Brine
In a large pot, combine the white vinegar, water, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt is fully dissolved.
5. Pour the Brine
Carefully pour the hot brine over the packed jalapeños in each jar, making sure to completely cover them. Leave about ½ inch of headspace from the rim of the jar.
6. Seal and Cool
Securely place the lids on the jars. Let the jars cool completely on your counter at room temperature before refrigerating. The pickled jalapeños are best after chilling for at least 24 hours.
Storage Instructions:
Store your homemade pickled jalapeños in the refrigerator. They will be good for up to 3-4 weeks. For best flavor, wait at least 24 hours before eating, as this allows the flavors to meld beautifully.
Frequently Asked Questions (FAQ):
Q: Do I need to wear gloves when slicing jalapeños?
A: Yes, it’s highly recommended. The capsaicin can irritate your skin, and gloves prevent transferring the spice to your eyes or other sensitive areas.
Q: How long do homemade pickled jalapeños last?
A: When stored in the refrigerator, they typically last for 3-4 weeks.
Q: Can I reduce the spiciness of the jalapeños?
A: Yes, remove the seeds and the white membranes inside the pepper before slicing. This is where most of the heat resides.
Q: What kind of salt should I use for pickling?
A: Use pickling salt or kosher salt. Avoid iodized table salt as it can make your brine cloudy.
Q: Can I use different vinegars?
A: White vinegar is standard, but apple cider vinegar can be used for a slightly milder, fruitier flavor. Ensure it’s at least 5% acidity for safe pickling.
Q: Do I need to sterilize the jars?
A: If you plan to store them for more than a few weeks or outside the refrigerator, yes, sterilization is crucial for food safety. For quick refrigerator pickles, washing thoroughly is usually sufficient.