Description
These Quick Pickled Jalapeños are a tangy, spicy, and slightly sweet condiment that comes together in minutes. Perfect for tacos, burgers, sandwiches, and more, they add a flavorful kick to any dish.
Ingredients
Scale
- 20–25 jalapeño peppers, sliced into rings
- 4–5 cloves garlic, smashed
- 2 cups white vinegar
- 2 cups water
- ½ cup sugar
- 2 tbsp kosher salt
- 2 tsp dried oregano
Instructions
- In a saucepan, combine vinegar, water, sugar, salt, and oregano. Bring to a boil, stirring until sugar and salt dissolve.
- Place jalapeño slices and smashed garlic in a clean jar or heatproof container.
- Pour hot brine over the jalapeños, ensuring they are fully submerged.
- Let cool to room temperature, then refrigerate.
- Pickled jalapeños are ready to eat after a few hours but taste best after 24 hours.
- Store refrigerated and use within 2–3 weeks.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- You can substitute apple cider vinegar for a slightly different flavor profile.
- Try adding sliced carrots or onions for variety.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg