These quick pickled jalapeños are made with just a handful of ingredients and are great served on almost every dish.
Quick pickled jalapeños are the perfect thing to jazz up your taco, burrito, or tray of nachos. They are inexpensive to make, come together in just a few minutes, and will last in the fridge for serval weeks.
Make a batch net time you meal prep and serve them all week alongside your favourite dishes! Once you make your own, you'll never go back to canned ones again.
- white or apple cider vinegar
- bay leaf
Slice the jalapeños into rounds—as thick as you'd like to eat.
Pop the slices into a heat proof jar.
Next combine the water, vinegar, salt, sugar, pepper, and bay leaf in a small pot. Bring the mixture to a simmer.
After it simmers, poor this brine over the sliced peppers.
Let the peppers cool—just on the counter—for about 30 minutes before serving. Once cool, store the peppers in the fridge for a couple of weeks.
- if you aren't a huge fan of heat, you can deseed some of the jalapeños, but I wouldn't recommend doing it to all of them as some of the spice is nice
- you can replace the white sugar with coconut sugar, or even a liquid sweetener
- other peppers can be used, but jalapeños will be the most versatile and have the nicest heat level
- the bay leaf can be skipped if you don't have access to one
Ways to Use Them
- eat on tacos, grain bowls, salads, burritos
- puree and add to salad dressings
- chop up and add to dips and hummus
- add to salsas
- use on chilli and soups
- add to guacamole
- serve on nachos
- puree into cashew based queso
- Measuring cups and spoons
- Heat-safe jar
- Small pot
- Wooden spoon
- 6 jalapeños
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ teaspoon whole black peppercorns
- A bay leaf
- ½ cup vinegar
- ½ cup water
- Slice the jalapeños into rounds, just as thick as you'd like to eat. Pop the slices into a heat-safe jar.
- Next combine the water, vinegar, salt, sugar, pepper, and bay leaf in a small pot.
- Bring the mixture to a simmer. After it simmers, poor this brine over the sliced peppers.
- Let the peppers cool—just on the counter—for about 30 minutes before serving.
- Once cool, store the peppers in the fridge for a couple of weeks.