Pickled Jalapeños Recipe

Pickled Jalapeños Recipe

This Pickled Jalapeños Recipe is the version made across Mexico. It's more than just a simple sour brine: these jalapeños are flavored with peppercorns, oregano, and cloves, a tasty combination sweetened up with a touch of sugar.

Course Pantry

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (2 oz each)

Calories 31kcal

Author Meggan Hill

Equipment

Pickling Jars

Ingredients

1 1/2 cups water
1 teaspoon Mexican oregano (see note 1)
1/8 teaspoon whole black peppercorns
4 whole cloves
4 jalapeño peppers halved or sliced, seeds removed if desired (about 12 ounces, see note 2)
1 large carrot peeled and thinly sliced (about 1/2 cup)
1/4 cup sliced onions
1/2 cup white vinegar
1 tablespoon granulated sugar
Salt
1 tablespoon vegetable oil or olive oil

US Customary - Metric

Instructions

In a small saucepan over medium-high heat, bring water, Mexican oregano, peppercorns, and cloves to simmer. Add jalapeños, carrots, and onions and simmer until tender, about 7 minutes.
Add vinegar and sugar and simmer 3 minutes longer. Remove from heat and add salt to taste.
Using tongs, transfer jalapeños, carrots, and onion to a glass pint jar. Fill the jar with brine, leaving 1/2-inch space at the top. Add oil, cover, and cool to room temperature. Refrigerate until chilled.

Notes

Mexican oregano: This dried herb tastes more like marjoram than Italian oregano, and you can find it in the Hispanic food aisle at some grocery stores. Substitute Italian oregano if that's what you have.
Jalapeños: Some jalapeños are very mild with a grassy taste, and some are hot as fire. You never know what you're going to get until you take bite! If you're worried about the spice, remove any seeds and inner membranes for the chiles (and wear gloves if you want to).
Yield: This recipe makes 1 pint jar (16 ounces) of pickled vegetables.
Storage: Store covered in the refrigerator for 2 weeks or more.

Nutrition