
Pickled JalapeñosRecipe by Chef Heidi Fink Prep time 20 mins Cook time 20 mins Ready in 40 mins Yield 2 cups Homemade pickled jalapeños are dead easy to make, and SO delicious. Spicy, tart, and salty, these are the perfect toppers for nachos, tacos, chili, grilled cheese sandwiches, you name it. They last for weeks in the fridge without any special procedures. They do get a bit less spicy as time goes on, so don’t make too much at a time if you like them really spicy. I love having these on hand to add pizzazz to all kinds of meals. Ingredients 10 to 15 jalapeños, size-depending (about 2 cups sliced) 160 ml (2/3 cup) white vinegar 60 ml (1/4 cup) water 30 ml (2 Tb) sugar 5 ml (1 tsp) salt Directions Mix together the white vinegar, water, sugar, and salt in a small pot and bring to a boil. Set aside. Meanwhile, rinse and slice the jalapeños into thin rounds, keeping the seeds and membranes. If you have a mandolin, the slicing will go very fast. TIP: I always wear disposable latex gloves when handling a lot of chilies to protect my hands from capsaicin, the compound that makes chilies spicy. Place the sliced jalapeños in a mason jar. Pour the warm vinegar mixture over. Let sit for at least 20 minutes before serving. Store in the refrigerator. Pickled jalapeños will last at least 8 weeks in the fridge. Variations PICKLED RED ONION Use the same method and pickling brine to pour over thinly sliced red onion for fabulous bright pink pickled onions!

Pickled JalapeñosRecipe by Chef Heidi Fink

Prep time 20 mins
Cook time 20 mins
Ready in 40 mins
Yield 2 cups

Homemade pickled jalapeños are dead easy to make, and SO delicious. Spicy, tart, and salty, these are the perfect toppers for nachos, tacos, chili, grilled cheese sandwiches, you name it. They last for weeks in the fridge without any special procedures. They do get a bit less spicy as time goes on, so don’t make too much at a time if you like them really spicy. I love having these on hand to add pizzazz to all kinds of meals.

Ingredients

10 to 15 jalapeños, size-depending (about 2 cups sliced)
160 ml (2/3 cup) white vinegar
60 ml (1/4 cup) water
30 ml (2 Tb) sugar
5 ml (1 tsp) salt

Directions

Mix together the white vinegar, water, sugar, and salt in a small pot and bring to a boil. Set aside.
Meanwhile, rinse and slice the jalapeños into thin rounds, keeping the seeds and membranes. If you have a mandolin, the slicing will go very fast.

TIP: I always wear disposable latex gloves when handling a lot of chilies to protect my hands from capsaicin, the compound that makes chilies spicy.

Place the sliced jalapeños in a mason jar.
Pour the warm vinegar mixture over.

Let sit for at least 20 minutes before serving. Store in the refrigerator.

Pickled jalapeños will last at least 8 weeks in the fridge.

Variations

PICKLED RED ONION

Use the same method and pickling brine to pour over thinly sliced red onion for fabulous bright pink pickled onions!