Easy Pickled Jalapenos

Easy Pickled Jalapenos

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.


2/3 cup white wine vinegar

1/2 onion, sliced thinly (about 1/2 cup)

1 tablespoon Kosher salt

1 teaspoon black peppercorns

1 teaspoon coriander seeds

5 large jalapenos, cut into 1/8-inch rounds


Special equipment: A heatproof 1-pint jar

Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.

Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

Cook’s Note

For a bit less heat, shake some of the seeds out of the jalapenos.

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