Pickled Jalapeños

1. 1

   Step 1

   • a.Prepare Vegetables and Jar
   • b.Wash a 16-ounce (pint) glass jar and its lid with hot, soapy water and rinse well. Set aside.
   • c.Safety first: Wear gloves when handling jalapeños to prevent skin irritation from capsaicin.
   • d.Wash the jalapeños thoroughly. Slice them into 1/4-inch thick rounds. For milder pickles, remove the seeds and white membranes before slicing.
   • e.Thinly slice the garlic cloves and the white onion.
   • f.Tightly pack the sliced jalapeños, garlic, and onion into the clean jar, layering them to distribute evenly.
2. 2

   Step 2

   • a.Create the Pickling Brine
   • b.In a medium, non-reactive saucepan (like stainless steel), combine the white vinegar, water, kosher salt, and granulated sugar.
   • c.Add the Mexican oregano, coriander seeds, and black peppercorns to the saucepan.
   • d.Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally until the salt and sugar have completely dissolved. This should take about 3-5 minutes.
3. 3

   Step 3

   • a.Pickle the Jalapeños
   • b.Once the brine is boiling, carefully remove it from the heat.
   • c.Immediately and slowly pour the hot brine into the jar over the packed jalapeños, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top.
   • d.Gently tap the jar on the counter and use a clean chopstick or knife to press down on the vegetables to release any trapped air bubbles.
   • e.Wipe the rim of the jar clean and screw the lid on tightly.
4. 4

   Step 4

   • a.Cool, Chill, and Store
   • b.Let the sealed jar cool on the countertop until it reaches room temperature, which typically takes about 1-2 hours.
   • c.Once cooled, transfer the jar to the refrigerator. For the best flavor, allow the jalapeños to pickle for at least 24 hours before eating.
   • d.The flavor will continue to develop and improve over the next few days. Store in the refrigerator for up to 2 months.

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