Homemade pickled jalapeños are sliced fresh jalapeños packed into sterilized jars and covered with a boiling brine of white vinegar, water, sugar, salt, pepper, and coriander seeds, then cooled upside down and left in the refrigerator for 3 days before eating. They take 10 minutes of cooking plus 3 days of resting and make 6 servings.
They are a simple, versatile condiment for salads, meats, sandwiches, and empanadas, perfect if you like spicy food.
How to Make Pickled Jalapeños?
Choose large, firm jalapeños so the slices keep the crunch of the raw chili. The brine is brought to a boil and poured over the peppers, and the jars are sealed and chilled.
Nutritional Information
Each serving of pickled jalapeños contains approximately 20 kcal, 1 g of protein, 0 g of fat, 0 mg of cholesterol, 4 g of carbohydrates, 2 g of sugars, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Pickled Jalapeños Recipe
Preparation: 3 days
Cooking: 10 minutes
Servings: 6
Ingredients
- 500 g (1.1 lb) of jalapeño peppers
- 500 ml (2 cups) of white vinegar
- 500 ml (2 cups) of water
- 2 teaspoons of sugar
- 2 teaspoons of peppercorns
- 2 teaspoons of salt
- 1 teaspoon of coriander seeds
Instructions
- Wash the jalapeños, slice them into rounds about 5 mm (1/5 in) thick, and pack them into clean, sterilized jars. In a small pot, combine the vinegar, water, sugar, salt, pepper, and coriander seeds, stir to dissolve, heat over medium heat until boiling, and remove from the heat.
- Pour the hot brine over the sliced jalapeños, filling the jars to the top. Carefully close the jars, turn them upside down, and let them cool for at least a couple of hours.
- Store the jars in the refrigerator and let them rest for at least 3 days before eating. Serve the jalapeños on their own or with salads, meats, sandwiches, empanadas, and anything you like.
Additional Tips
Pick firm peppers
Large, firm jalapeños keep their crunch best after pickling.
Keep the acidity
You can use apple cider or rice vinegar, but keep the vinegar-to-water ratio so the pickles stay safe.
Handle with gloves
Wear gloves when slicing jalapeños and avoid touching your eyes, since capsaicin irritates the skin.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| White vinegar | Apple cider vinegar | 1:1 | Fruitier |
| Coriander seeds | Cumin seeds | 1:1 | Earthier |
| Sugar | Honey | 1:1 | Rounder sweetness |
| Jalapeños | Serrano peppers | 1:1 | Hotter |
Frequently Asked Questions (FAQs)
1. How long do they keep once opened?
3 to 4 weeks in the refrigerator, well closed and covered by their brine.
2. Can I use another vinegar?
Yes, apple cider or rice vinegar works, although it slightly changes the flavor. Keep the acidity high for safe preserving.
3. Do the jars need to be sterilized?
Yes. Sterilizing the jars prevents bacterial growth and makes the preserve safe.
4. Can I preserve jalapeños in oil?
Raw vegetables in oil carry a botulism risk at room temperature, so keep any jalapeños in oil refrigerated and eat them within a week.
What Are Pickled Jalapeños?
Pickled jalapeños, or jalapeños en conserva, are sliced jalapeño chilies preserved in a vinegar brine, a staple condiment of Mexican cooking now used across the Americas.
Benefits of Chili Peppers
Jalapeños contain flavonoids and capsaicin, the compound responsible for their heat, which has been studied for its pain-relieving properties.
Did You Know?
The jalapeño takes its name from Xalapa, also spelled Jalapa, the capital of the Mexican state of Veracruz, where it was traditionally grown.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Pickled Golden Chili
- Chilean Cacho de Cabra Hot Sauce
- Chilean Preserved Changles
- Chilean Pickled Nalca
