Why this recipe works what jarred pickled jalapeños offer in convenience, they lack in flavor and texture. Here’s a simple recipe that you can make in half an hour that boasts fresh green chile flavor, crisp texture, and subtle heat. Distilled white vinegar provided the best tang to complement the chiles. We brought the vinegar, sugar, and salt to a boil over medium heat until the sugar dissolved before pouring the mixture over the prepped chiles and letting them sit for 30 minutes until the quick pickle cooled off. If using a glass jar in this recipe, be sure to fill the jar with hot water to warm it, then drain the jar before filling it with jalapeños and hot brine. This process ensures that the jar won’t crack from the sudden temperature change. These pickled jalapeños can be refrigerated for up to one week.
MAKES: about 1½ cups
TOTAL TIME: 40 minutes
INGREDIENTS:
- 4 jalapeño chiles, stemmed and sliced thin
- 1 cup distilled white vinegar
- ⅓ cup sugar
- ¼ teaspoon kosher salt
INSTRUCTIONS:
- Place jalapeños in small jar or bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over jalapeños. Set aside to cool completely, about 30 minutes. Serve.
