How to Pickle Jalapeños

Mexican-Style Pickled Jalapeños

Slice the peppers on a cutting board. Remove and discard of the stems. Peppers can also be pickled whole, but you will need to puncture a small hole in each pepper to prevent bursting.

Combine water, vinegar, salt, sugar, garlic, and oregano in a saucepan. Bring mixture to a boil, add the peppers, and then remove from heat.

Allow the mixture to cool for 10 minutes. Pack the peppers and pickling brine in one 16-ounce jar or two 8-ounce jars. Make sure that the brine is evenly distributed between the two jars. Refrigerate for 3-5 days before serving.

Sweet and Spicy Jalapeños

Combine all ingredients in a small saucepan. Bring the mixture to a boil and then reduce to a simmer and cook for five minutes.

Remove the jalapeños from the saucepan and place them in a clean mason jar. Pour the pickling brine on top, leaving at least ⁄2 inch (1.3 cm) of space at the top of the jar.

Seal the top of the jar firmly. Bring water to a boil in a large pot. Lower the jar of jalapeños into the water, being sure that the water covers the bottom 2 inches (5.1 cm) of the jar. Let the contents of the jar process for 10 minutes, and then remove the jar from the water.

Place the jar in a cool, dark place. Allow the peppers to continue pickling for 4-5 days before opening. Be sure to refrigerate the jar once it has been opened. As the mixture cools, the lid of the mason jar should make a popping sound, which signifies that it has been sealed properly. If there is no popping sound, then refrigerate the jar once it reaches room temperature. Use jalapeños within two weeks of opening.

Serve and enjoy! Try slicing up the peppers and adding them to salsa, tacos, fajitas, and any other Mexican dish.

Finished.