What is there to say about pickled jalapeños? They are hot. They are tangy. They are delicious. They can be added as a topper to any burger or sandwich. Throw them on a pizza for that unexpected kick in the pants. However you choose to eat them, they will wake you up and make you sweat!

You will need:Jalalepos

  • 2.5 lbs. peppers (mix of jalapeños, fresnos and serranos)
  • 1 Tablespoon Szechuan peppercorns
  • 2 cups water
  • 2 cups white distilled vinegar
  • 3 Tablespoons sugar
  • 2 Tablespoons salt
  1. Slice the peppers into rings, discarding the stems (I usually try to do them about ¼ inch thick or so). Put the sliced peppers in a bowl and set aside.
  2. In a medium pot, pour in the 2 cups of water and 2 cups of white distilled vinegar. Add the sugar and salt.
  3. Bring to a boil and stir until all the sugar and salt has dissolved.
  4. Take off the heat and immediately add the jalapeños to the pot.
  5. Let them sit in the liquid, mixing around occasionally, for 10-15 minutes.
  6. Pack them into a large mason jar with all of the liquid and refrigerate.

Keep these babies in the fridge. I’m sure they’ll last a month or more, but it’s never taken me that long to eat them all!




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