Awesome Pickled Jalapeno Peppers
Bring bold, zesty flavors to your favorite dishes with this recipe for Awesome Pickled Jalapeño Peppers! Featuring fresh, spicy jalapeños perfectly balanced in a tangy brine of white vinegar, garlic, black peppercorns, and aromatic dried oregano, these peppers are both fiery and flavorful. With just 10 minutes of prep and a simple stovetop simmer, you'll create a vibrant condiment that enhances everything from tacos to burgers and salads. The addition of a bay leaf lends subtle earthiness, while a hint of sugar tempers the heat for a versatile pickled treat. Ready to elevate your meals? These homemade pickled jalapeños are the ideal way to add a kick to your weeknight favorites, and they store beautifully for up to two weeks!
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Recipe Information
Ingredients
- 10 pieces Fresh jalapeño peppers
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Oregano (dried)
- 1 piece Bay leaf
Instructions
Rinse the jalapeño peppers thoroughly under running water, then slice them into thin rings. Discard the stems and seeds if desired for a milder flavor.
Peel the garlic cloves and lightly crush them using the flat side of a knife.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, dried oregano, and bay leaf.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to dissolve the sugar and salt completely.
Once the mixture boils, add the sliced jalapeños to the saucepan. Lower the heat to medium-low and simmer for 2-3 minutes, stirring occasionally.
Carefully transfer the jalapeños and the pickling liquid into a clean, heat-resistant jar or container. Make sure the peppers are fully submerged in the liquid.
Allow the jar to cool to room temperature before sealing it tightly with a lid.
Refrigerate the pickled jalapeños for at least 24 hours before serving to allow the flavors to meld. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 31.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
