Pickled Jalapeños

Name: Pickled Jalapeños
Yield: Makes about 3 cups (720 g)
Ingredients: 3 cups (270 g) jalapeño peppers, sliced into ⅛-inch (3 mm)-thick rings; 1 tablespoon (14 g) kosher salt; 1 cup (235 ml) water; 1 cup (235 ml) distilled white vinegar; 1 tablespoon (15 g) brown sugar; 1 bay leaf; 1 garlic clove, peeled; ½ teaspoon dried Mexican oregano; ½ teaspoon dried thyme

Preparation info

Makes about
3
cups

Difficulty
Easy

Appears in

Chiles and Smoke

By Brad Prose

Published 2023

About

Open my fridge at any time and you’ll see a jar of pickled jalapeños. We serve them alongside just about everything, providing that burst of acid and spice. Sure, they should be piled high on sandwiches or tacos, but they are also an amazing flavor booster when chopped up for sauces, dressings, or pastas.

Ingredients

3 cups (270 g) jalapeño peppers, sliced into ⅛-inch (3 mm)-thick rings
1 tablespoon (

Condiment
Vegan
Gluten-free
Spicy

Method

In a medium pot, combine the water, vinegar, salt, brown sugar, bay leaf, garlic, oregano, and thyme and bring to a boil. Stir to dissolve the sugar and then remove from the heat.

Transfer the salted jalapeños to a 1-quart (946 ml) Mason jar or similar container. Pour the hot brine over the peppers and let the jar cool at room temperature until it can be handled. Cover with a secure lid