Description
These Mexican-Inspired Pickled Jalapenos are flavorful and easy to make. No canning required.
Ingredients
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- 1/2 cup white vinegar (5% acidity)
- 1/2 cup apple cider vinegar (5% acidity)
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 tablespoon canning salt
- Juice of 1 lime
- 2 cloves garlic, sliced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon whole cumin (or 1 1/4 teaspoon ground cumin)
- 1 spring fresh oregano (1/4 teaspoon dried)
- Sliced fresh jalapeno peppers, enough to tightly fill pint jar (about 1 pound)
Instructions
- Add all ingredients, excluding peppers, to a stainless steel or enameled pot. Bring to a boil, then reduce heat and simmer for 3 minutes. Whisk to fully dissolve sugar and salt into the brine.
- Pack jalapenos into a sanitized, hot pint jar. Carefully pour hot brine into jar to fully cover the peppers.
- Cover jar with a towel or cheesecloth and allow to stand for 1 hour, or until cooled to room temperature.
- When cooled, place a lid on the jar, and store in the refrigerator. The peppers will become more flavorful the longer they stand. Store up to 3 months in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes