Another pickling classic are pickled jalapeños. Their natural spice, in combination with the tangy, sweet and salty brine, makes them a delicious addition to burgers, tacos, burritos, bowls, or nachos. But you can add them to so many other dishes too. For example, I sometimes use them in stews. If I am not already overstuffing my sandwiches with pickled cabbage or onions, jalapeños make a fantastic addition as well.

Ingredients for Pickled Jalapeños:

Firstly, you need jalapeños. Typically, green jalapeños are used for pickling, but I wanted to switch things up a little today. Therefore, I am using red jalapeños, which are the same thing as green jalapeños, but riper. Still, the age difference brings distinct taste differences: The red ones tend to be a bit spicier and sweeter but carry less of the crunch and freshness of green jalapeños. I wanted to add these to more Asian-inspired dishes, but I like using the green ones more for anything more Mexican-inspired. You can also mix them, and try them both to see what you prefer!

Aside from jalapeños, you need equal amounts of water and white wine vinegar. Furthermore, salt and sugar are essential to make the pickling liquid. Aside from these basic ingredients, you can use any spices of your liking. I am adding cumin seeds and a small crushed clove of garlic for some additional depth of flavour.

Pickled Jalapeños Recipe:

Firstly, wash the jalapeños, and cut them into slices. Choose the thickness to your personal preference. I am leaving all the seeds in, as they are adding a nice kick to the pickled jalapeños. Next, sterilize the pickling jar with boiling water, and add the jalapeño slices together with the spices of your choice.

Add the white wine vinegar, together with salt and sugar, to a pot and bring to a boil. Stir until all the sugar and salt are dissolved, and pour the hot mixture into the jar. Make sure that the pickling liquid tops all the jalapeños. Allow to cool, and keep the jalapeños sealed in your fridge. The liquid will pickle the jalapeños in just a few hours, but they taste best after 1-2 days.

How Long will they Keep:

You should store these pickled jalapeños in the refrigerator, as they are not properly canned. Still, they should easily keep for weeks, if not even months. But of course just if you don’t finish them way beforehand!

Some more Pickle Recipes:

Pickled carrots make a nice crunchy snack.
Fragrant pickled garlic is always good to have in stock.
Do Chua is a Vietnamese pickle, key to making delicious Banh Mi sandwhiches!
Pickled red beets convince with their flavour and vibrant colours.
Pickled Cucumbers are the classic for a reason!