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The Ultimate Guide to Homemade Pickled Jalapeños: A Journey from Ancient Mexico to Your Kitchen

Pickled Jalapeños
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If there’s one thing that elevates tacos, sandwiches, or snacks, it’s these homemade pickled jalapeños! Easy to make, perfectly tangy, and full of heat.

Ingredients

  • 10–12 fresh jalapeños, sliced into rings

  • 1 cup white vinegar

  • 1 cup water

  • 2 tablespoons sugar

  • 1 tablespoon salt

  • 2 cloves garlic, sliced

 

  • Optional: 1 teaspoon black peppercorns or 1/2 teaspoon oregano

Instructions

  1. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.

  2. Place sliced jalapeños and garlic (plus optional spices) in a clean jar.

  3. Pour hot brine over the jalapeños, making sure they are fully submerged.

  4. Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

  5. Store in the fridge for up to 2–3 weeks.

Serving Ideas:

 

  • Tacos, burritos, nachos, sandwiches

  • Salads or as a spicy side condiment

  • Add to eggs or pizza for extra heat

Find it online: https://novarecipes.com/pickled-jalapenos/