Ingredients
Pickling Solution
- 3/4 cup white vinegar
- 3/4 cup water
- 1/2 tablespoon sea salt
- 1/2 teaspoon dried oregano
- 2 cloves garlic, peeled and minced
- 1 to 2 tablespoons sugar (optional, for milder heat)
Jalapeños
- 2 to 3 cups sliced jalapeños (discs, stem discarded)
Container
- 1 mason jar, 24 to 32 oz capacity, washed and dried
Instructions
- Prepare the Jar. Wash and thoroughly dry a 24 to 32 oz mason jar to ensure it’s clean and ready to store the pickled jalapeños.
- Slice the Jalapeños. Cut the jalapeños into thin discs, removing and discarding the stems to prepare them for pickling.
- Boil Vinegar and Water. In a medium saucepan, bring the white vinegar and water mixture to a rolling boil, which helps disinfect and blend the liquids.
- Add Ingredients. Add the sliced jalapeños, sea salt, minced garlic, dried oregano, and optional sugar to the boiling liquid.
- Simmer Briefly. Reduce the heat to the lowest setting and simmer the mixture gently for about one minute to infuse the flavors without overcooking the peppers.
- Cool the Mixture. Remove the saucepan from heat and allow the pickling liquid with jalapeños to cool for approximately 10 minutes.
- Jar the Pickles. Pour the cooled pickling mixture along with the peppers into the prepared mason jar.
- Seal and Refrigerate. Secure the lid tightly on the mason jar and place it in the refrigerator. The pickled jalapeños are ready to use after chilling and can be enjoyed within days.
Notes
- Adjust the sugar amount depending on your desired heat level; omit for maximum spiciness.
- Use fresh jalapeños for the best flavor and texture.
- The pickled jalapeños will develop more flavor if left refrigerated for at least 24 hours before serving.
- Store pickled jalapeños in the refrigerator and consume within 2 to 3 weeks for optimal freshness.
- Use a clean utensil when removing jalapeños from the jar to prevent contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
