---
title: 'Pickled Jalapeños'
slug: 'pickled-jalapenos'
kind: 'recipe'
revision: 1
source: 'import'
created: '2026-09-04T14:13:50.437Z'
url: 'https://noble-notations.ryanjnoble.dev/recipes/pickled-jalapenos'
---

# Pickled Jalapeños

A refrigerator pickle in a 1:1 vinegar and water brine. Ready in a day, keeps two months.

## Why this revision

Transcribed from the archive as originally written.

## Categories

- **Course**: Condiment
- **Texture**: Crisp
- **Cuisine**: Mexican
- **Technique**: Pickling
- **Preservation**: Pickling
- **Diet**: Vegan, Gluten-free

## Ingredients

- 500 g Jalapeño, sliced into 1/4 inch rings, stems discarded
- 2 clove Garlic, peeled and lightly crushed

### Brine

- 2 cup White distilled vinegar
- 2 cup Water
- 2 tbsp Sugar
- 1 tbsp Sea salt
- 1 tsp Black pepper, whole peppercorns
- 1 leaf Bay leaf

## Method

1. Wash the jalapeños and slice into rings about 1/4 inch thick, discarding the stems.
   > Remove the seeds first for a milder pickle.
2. Combine the vinegar, water, sugar, salt, peppercorns and bay leaf in a saucepan and bring to a boil, stirring until the sugar and salt dissolve. _(Boiling)_
3. Reduce the heat and simmer for 5 minutes. _(5 min · Simmering)_
4. Pack the sliced jalapeños and garlic into clean glass jars.
5. Pour the hot brine over the jalapeños, making sure they are completely covered.
6. Let the jars cool to room temperature.
7. Seal and refrigerate at least 24 hours before eating so the flavours develop. _(1440 min)_

## Notes

### Storage _(observation)_

Keeps in the refrigerator for up to 2 months.

### Variations worth trying _(idea)_

Untested ideas carried over from the original note:

- 2½ tsp sesame oil in the brine
- Cauliflower florets and green beans for colour and variety
- Jicama sticks for crunch
- White wine in place of the water
- Cumin and chilli powder in the brine
- Coconut sugar instead of white sugar

Scale the brine up if you add vegetables — everything has to stay submerged.

### Sugar as a heat dial _(substitution)_

More sugar gives a milder pickle, less keeps it spicier.