Description
This quick-pickled jalapeños recipe is ready in 5 minutes! The homemade pickle brine uses 4 pantry ingredients and creates the perfect crunchy, tangy topping for everything from pizza to tacos. Once prepared, store in the fridge for best results.
Adapted from a David Lebovitz recipe, which I’ve written about previously, this pickle recipe is the only one I use.
Salt: I always use Diamond Crystal kosher salt, but any kind of salt will work just fine in this recipe.
Ingredients
- 1/2 cup water
- 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
- 1 teaspoon sugar
- 1 teaspoon salt, see notes above
- 3-4 jalapeños, sliced thinly, no need to remove the seeds
Instructions
- Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
- Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.
- Prep Time: 5 minutes
- Category: Pickle
- Method: Stovetop
- Cuisine: American, Mexican