Pickled jalapenos

Ingredients

• 10, slicedjalapeños
• 2, peeledgarlic cloves
• 230 mlwhite vinegar
• 230 mlwater
• 60 ggranulated sugar
• 1 tbspsea salt

Instructions

1. 1

   Fill the jars

   Divide the sliced jalapeños between 2 sterilised jars. Put one whole garlic clove in each jar.

2. 2

   Make the brine

   Put the white vinegar, water, granulated sugar and sea salt in a saucepan over low heat. Bring the mixture to a simmer and stir for 5 minutes, until the sugar has dissolved.

3. 3

   Pour and chill

   Pour the brine evenly over the jalapeños in the 2 jars. Leave them to cool completely, then cover the jars and transfer them to the fridge.

What are pickled jalapeños?

Jalapeños are chilli peppers commonly used across Mexican and wider Latin American cooking. Pickling them in a vinegar brine gives them a tangy flavour and a crisp, lively bite.

This quick version pairs the peppers with garlic and a gently sweetened brine. It is made for refrigeration rather than long-term shelf storage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 2g protein, 70g carbs, 1g fat.

The sugar contributes most of the carbohydrates, while the jalapeños add a smaller amount of carbohydrate and fibre. The salt is the main source of sodium; this batch has very little fat or protein. Serve a modest amount alongside a meal with a protein source and other vegetables, and remember that the brine's nutrition depends on how much is eaten.

Choosing and preparing the peppers

Jalapeños: Choose firm peppers and slice them evenly so they fit neatly into the jars and are covered by the brine.

Heat: The seeds and pale inner membranes can add extra heat. This recipe uses the peppers sliced as written, so expect some variation depending on the chillies.

Making a balanced brine

Dissolving: Keep the pan over low heat and stir until the sugar has dissolved. The brine only needs to reach a simmer; it does not need a vigorous boil.

Flavour: Vinegar provides the sharp tang, while sugar softens its edge and salt seasons the peppers. The garlic adds a savoury note as the jars chill.

Filling the jars

Divide evenly: Split the sliced jalapeños between the 2 sterilised jars and add one whole garlic clove to each. Pour in the brine evenly so both jars receive the same balance of liquid and seasoning.

Covering: Make sure the peppers are under the brine before cooling and refrigerating. Use clean jars and utensils when handling the finished pickles.

Texture and timing

Cooling: Let the jars cool completely before covering and moving them to the fridge, as the method directs. The recipe takes 10 minutes to prepare, not including cooling time.

Crunch: These are quick pickles rather than soft-cooked peppers. Slicing the jalapeños evenly helps them pickle at a similar rate.

Ways to serve them

Tacos and bowls: Add a few slices to tacos, rice bowls or beans for acidity and heat. They also work well alongside grilled vegetables or meat.

Sandwiches: Layer them into burgers, wraps or cheese sandwiches to cut through richer flavours. A little of the brine can also sharpen a dressing or sauce.

Recipe notes & tips

• Wear gloves if you are sensitive to chilli oils, and wash your hands and utensils after slicing the peppers.
• Use jars that are clean and sterilised before filling them.
• Keep the heat low while dissolving the sugar so the brine does not boil hard.
• Divide the brine evenly between the jars to season both batches consistently.
• Let the jars cool completely before covering and refrigerating.

Variations

• Add onion: Include thinly sliced onion in the jars for extra crunch and sweetness.
• Use cider vinegar: Swap in cider vinegar for a fruitier tang, keeping the same quantity.
• Add peppercorns: Put a few whole peppercorns in each jar for a gentle aromatic note.
• Make them hotter: Add a few slices of a hotter chilli to the jars.
• Reduce the sweetness: Use less granulated sugar for a sharper-tasting brine.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces pickle differently, so slice the peppers to a similar thickness.
• Undissolved sugar: Keep stirring over low heat until no sugar remains visible.
• Brine poured unevenly: Divide it between both jars so the peppers are seasoned alike.
• Jars not sterilised: Sterilise the jars before filling, as the recipe specifies.
• Storing warm jars: Let the contents cool completely before covering and placing them in the fridge.

How to store

Once cooled, keep the covered jars refrigerated and use clean utensils to take out the peppers. As this is a quick refrigerator pickle, do not store it at room temperature; use within about 2 weeks for best quality.

Frequently asked questions