Ingredients for Pickled Jalapeños 680gr. chi chi las
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There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.
Ingredients for Pickled Jalapeños
Here’s what you’ll need to make quick pickled jalapeńos:
- Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
- Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
- Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
- Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
- Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
- Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.
What Else Can I Add?
If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.
How to Use Pickled Jalapeños
Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:
- Nachos
- Chili
- Pizza
- Tacos
- Sandwiches
- Quesadillas
- Eggs
- Bowl Meals
- Hamburgers
- Mac and Cheese
- Salads
- Queso
- Guacamole
How Long Do Pickled Jalapeños Last?
Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.
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