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Quick Pickled Jalapeños recipe

Quick Pickled Jalapeños

Linda Cain
If you’re anything like me, you appreciate a little kick in your meals. Whether you’re savoring tacos, nachos, or even a simple salad, the right flavor can be a game-changer. 
Imagine the crunch and tang of quick pickled jalapeños elevating your dish, adding zest and making every bite something to remember.
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Prep Time 5 minutes
Total Time 5 minutes
Course Pickle
Cuisine Mexican
Servings 1 cup
Calories 44 kcal

Equipment

  • small pan

Ingredients
  

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 cup vinegar distilled white, rice, white balsamic, or apple cider
  • 1/2 cup filtered water
  • 3 –4 jalapeños thinly sliced
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt

Instructions
 

Step 1: Prepare the Jalapeños

  • Start by rinsing the jalapeños under cool water. Next, slice them thinly—how thin depends on how much heat you want to bring. More slices mean more surface area for that brine to work its magic!

Step 2: Toast the Seeds

  • In a small pan over medium heat, toss in the mustard and cumin seeds. Keep them moving until they start to pop and become fragrant—this usually takes about 2 minutes. The aroma is something you’ll love! It’s an easy way to bring out deeper flavors.

Step 3: Prepare the Brine

  • In a saucepan, combine the vinegar, filtered water, sugar, and sea salt. Heat it over medium heat until it reaches a simmer. Stir it gently until the sugar and salt dissolve completely.

Step 4: Combine and Infuse

  • Remove the brine from the heat. Add the sliced jalapeños and toasted seeds to the jar. Pour the hot brine over the jalapeños until they are completely submerged.

Step 5: Cool and Store

  • Let the mixture cool at room temperature for about 30 minutes. Then, seal the jar and refrigerate. Your quick pickled jalapeños are ready to eat after just an hour, but they taste even better after sitting overnight.

Video

Notes

Understanding each ingredient can help you appreciate this recipe more.
  • Jalapeños: They can vary in heat. Always taste before adding to your dish to get a feel for how spicy they are.
  • Vinegar: Different types will change the flavor. White vinegar gives a sharper taste, while apple cider vinegar adds a depth that I really enjoy.
  • Sugar: Adjust the sugar for your personal preference. A bit more for sweeter pickles or even a touch less if you're really looking for a heat-forward flavor.
  • Toasting Seeds: This step might seem trivial, but it makes a noticeable difference. You’re essentially unlocking those flavors.
Storage: These pickled jalapeños will last in the fridge for up to two weeks. But let's be real—I’ve never had a batch that lasted that long!

Nutrition

Calories: 44kcalCarbohydrates: 4gFat: 0.6gSodium: 2336mgSugar: 3gCalcium: 4mgIron: 7mg
Keyword Quick Pickled Jalapeños
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