Pickled Jalapeños
A Quick and Delicious Recipe
“Escabeche” is the Spanish word for “pickle”. This simple but zesty
combination of crunchy pickled vegetables is a favorite for serving with
Mexican cuisine.
Learn more about Escabeche!
The beauty of my pickled jalapeños recipe is that you can control the spice and sweetness levels!
For a less spicy batch, add more sugar. The more sugar you use, the more heat will be absorbed.
You can also play around with different vegetable assortments. I add sliced carrots for an extra crunch!
Happy cooking! 🌶
My Quick 10 Minute Pickled Jalapeños Recipe:
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tablespoon sugar
- 1 tablespoon salt
- 7-8 jalapeño peppers, thinly sliced
Instructions
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least 8 minutes, then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.