Pickled Jalapenos

Ingredients

• 6 small sprigsoregano
• 6 small clovesgarlic, peeled, or slivers of larger cloves
• 7.5 ml (1½ teaspoons)cumin seeds
• 907 g (2 pounds)jalapeño peppers, stems removed
• 710 ml (24 oz; 3 cups)white vinegar
• 237 ml (8 oz; 1 cup)cider vinegar
• 710 ml (24 oz; 3 cups)water
• 2 tablespoonskosher salt
• 2 tablespoonsgranulated sugar

Instructions

1. 1

   Sterilise the jars

   Bring a large canning pot of water to a full boil. Boil the canning jars and lids for 10 minutes to sterilise them, or use your dishwasher’s sterilise setting.

2. 2

   Set out the jars

   Lift the hot jars from the water with a jar lifter or tongs and arrange them on a clean kitchen towel.

3. 3

   Fill with peppers

   Put an oregano sprig, a garlic clove and ¼ teaspoon of cumin seeds in each sterilised jar. Slice the jalapeños and pack them into the jars.

4. 4

   Boil the brine

   Combine 710 ml white vinegar, 237 ml cider vinegar, 710 ml water, 2 tablespoons kosher salt and 2 tablespoons granulated sugar in a small saucepan. Bring to a boil.

5. 5

   Cover the peppers

   Pour the hot brine over the peppers, using a canning funnel if helpful, and leave 1.3 cm (½ inch) of headspace at the top of each jar. Wipe each rim with a damp paper towel so it is clean for sealing.

6. 6

   Prepare the water bath

   Fit the lids and screw bands onto the jars. Bring the pot of water back to a full boil, then lower the jars in with tongs or a jar lifter. Ensure the water covers the jars by at least 2.5 cm (1 inch), cover the pot and bring it back to a low boil. Start timing once the water boils again.

7. 7

   Process the jars

   Process the jars for 10 minutes. Lift them out with tongs or a jar lifter and set them on a kitchen towel to cool. As they cool, the lids should seal with a small pop and their centres should become indented.

8. 8

   Check the seals

   Once the jars are completely cool, unscrew the bands and check that the lids are firmly sealed. Refrigerate any jars that have not sealed properly and eat those peppers first.

What are pickled jalapeños?

Pickled jalapeños are sliced or whole chillies preserved in an acidic vinegar brine. They are popular in Mexican cooking and are often served as a sharp, spicy topping or condiment.

This version pairs the peppers with garlic, oregano and cumin. A mix of white and cider vinegar gives the brine a rounded, tangy flavour, while a little sugar softens its sharp edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 11 calories, 0g protein, 2g carbs, 0g fat.

At 11 kcal per serving, the peppers and small amount of sugar account for most of the carbohydrates; the recipe contributes very little fat or protein. Serve a portion alongside beans or another protein-rich food and vegetables to make a more balanced plate.

The aromatics in each jar

Oregano: use one small sprig per jar for a herbal note; the recipe also allows a pinch of dried oregano.

Garlic and cumin: put a clove of garlic and ¼ teaspoon of cumin seeds in each jar before adding the peppers. These season the brine as the peppers pickle.

Preparing the peppers

Slice evenly: similar-sized pieces are easier to pack neatly and are ready to use straight from the jar. Remove the stems before slicing, as directed.

Pack firmly: fit the slices into the jars without crushing them, leaving room for the brine and the specified headspace.

Getting the brine and headspace right

Boil the brine: bring the two vinegars, water, salt and sugar to a boil before pouring it over the peppers. A canning funnel can make this step tidier.

Leave space: keep 1.3 cm (½ inch) between the brine and the top of each jar. Wipe the rim clean before fitting the lid so pepper or brine residue does not interfere with the seal.

Processing and checking the seal

Start the timer only after the water returns to a boil with the jars in the pot. Process for 10 minutes, keeping at least 2.5 cm (1 inch) of water above the jars.

Listen and look: as the jars cool, sealed lids should pop and their centres should turn inward. Once fully cool, check each lid; refrigerate any jar that has not sealed.

How to serve them

Use the peppers to add heat and acidity to tacos, sandwiches, burgers or bowls. A few slices also bring a sharp contrast to rich or savoury dishes.

For a simple plate, pair them with beans, rice and a protein of your choice. Their brine can be added sparingly to dressings or sauces when you want extra tang.

Recipe notes & tips

• Wear gloves while slicing the jalapeños if you want to avoid chilli residue on your hands.
• Use a jar lifter or sturdy tongs to move hot jars safely.
• Arrange the jars on a clean kitchen towel before filling them.
• Wipe each jar rim carefully before putting on the lid.
• Keep the jars covered by at least 2.5 cm (1 inch) of water during processing.

Variations

• Dried oregano: use a pinch in place of each fresh sprig, as the method suggests.
• Garlic slivers: slice larger cloves and divide the pieces among the jars.
• Milder slices: remove some seeds and inner membranes while preparing the peppers.
• Whole peppers: leave the peppers whole after removing the stems, keeping the jar aromatics and brine unchanged.

Common mistakes to avoid

• Dirty jar rims: wipe them with a damp paper towel before fitting the lids so the sealing surface is clean.
• Too little headspace: leave 1.3 cm (½ inch) at the top of each jar.
• Starting the timer too soon: begin the 10-minute processing time only after the water returns to a boil.
• Water below the jars: make sure it covers them by at least 2.5 cm (1 inch).
• Assuming every lid sealed: check the fully cooled jars and refrigerate any that are not firmly sealed.

How to store

After processing and cooling, store sealed jars according to a reliable canning-storage guide. Refrigerate any jar that has not sealed, and refrigerate opened jars; use unsealed peppers first.

Frequently asked questions