Recipe Directions
- In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic, peppercorns, and dried oregano (if using). Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
- Add the sliced jalapeños to the saucepan and let them simmer for 4-5 minutes, or until they are slightly softened but still crisp.
- Remove the saucepan from the heat and let the pickling liquid cool slightly.
- Carefully transfer the pickled jalapeños and the liquid to a clean glass jar or container, making sure the jalapeños are fully submerged.
- Let the pickled jalapeños cool to room temperature, then cover the jar with a tight-fitting lid and refrigerate for at least 24 hours before serving.
- The pickled jalapeños will keep in the refrigerator for up to 2 weeks.
Kitchen Equipment Needed
To make Pickled Jalapeños, you’ll need the following kitchen equipment:
- Medium saucepan
- Wooden spoon
- Glass jar or container with a tight-fitting lid
Serving Suggestions
Pickled Jalapeños are a versatile condiment that pairs well with a wide variety of dishes. Here are a few serving suggestions to get you started:
- Top your favorite tacos, nachos, or burritos with pickled jalapeños for an extra burst of flavor.
- Add them to sandwiches and burgers for a spicy kick.
- Stir them into dips and salsas for added heat and tanginess.
- Use them as a garnish for soups, salads, and grilled meats.
