Looking for an easy and flavorful pickled jalapeños recipe? If so, this simple guide shows you how to make spicy, tangy pickled jalapeños at home in just a few steps. Additionally, please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Start to prepare the brine:
First, combine the vinegar, water, mustard and cumin seeds, garlic, sugar, and salt in a non-reactive saucepan.
2 – Dissolve the sugar:
Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar.
3 – Boil the mixture:
After the sugar has dissolved, increase the heat and then boil the brine for 1-2 minutes.
4 – Add the Jalapeños and brine to jars:
First, add your sliced jalapeños to your sterilized jars, and then top them with the brine. Next, seal the jars with lids immediately. Finally, allow them to cool before refrigerating.
At Khazar Osare Varna, pickled jalapeños are produced in jars of different weights, including 480, 680, and 1550 grams. Moreover, by offering various packaging sizes, this collection aims to satisfy all consumer preferences for jalapeños. Furthermore, inspired by every popular pickled jalapeños recipe, the company ensures that its products meet high-quality standards. Consequently, it delivers these premium products to both domestic and export markets.
Jalapeño peppersJalapeño peppers – Jalapeños are chili peppers that originated in Mexico. However, they can vary greatly in heat, which depends on factors such as how long they remain on the plant, the climate, whether they are underwatered, the type of soil, and more. They contain a compound called capsaicin, which is what makes chilies spicy. In fact, most of the capsaicin can be found in the seeds and white pith, so if your chili peppers are too hot for your taste, you can remove the seeds and white pith.
White vinegar – we use white vinegar for the acidity, which, along with salt, helps preserve the chillies.
Water – Therefore, it is essential to use filtered or un-chlorinated water when pickling or preserving. Otherwise, you don’t want the taste of bad water to affect the final product!
Garlic – whole cloves add flavour to the brine.
Yellow mustard seeds – add some crunch and flavour to the pickling brine.
Cumin seeds – add depth of flavour with warm, earthy notes.
Sugar – use regular granulated sugar. The sugar balances the acidity of the vinegar.
Coarse sea salt – use coarse kitchen salt. Fine table salt is not suitable, it will be too strong.
For more information or to place an order, please feel free to reach out to us. We are happy to provide assistance with bulk orders, distribution inquiries, and any questions you may have.
General Director: Engineer Ibrahim Paski
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