📝 About This Recipe
Transform your garden-fresh peppers into a vibrant, crunchy condiment that balances a fiery kick with a nuanced, aromatic brine. These quick-pickled jalapeños, often called 'nacho rings,' bypass the long fermentation process while delivering a punchy acidity and a touch of sweetness. Perfect for adding a bright pop of heat to everything from street tacos to gourmet burgers, these jewels of the pantry are a staple for any spice lover.
🥗 Ingredients
The Peppers
- 1 pound Fresh Jalapeño Peppers (firm, bright green, and sliced into 1/4 inch rounds)
The Brine
- 1 cup White Vinegar (5% acidity for the best preservation)
- 1 cup Water (filtered water preferred)
- 2 tablespoons Cane Sugar (to balance the heat and acidity)
- 1 tablespoon Pickling Salt (or kosher salt; avoid iodized salt to prevent cloudy brine)
Aromatics & Spices
- 4 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Cumin Seeds (toasted for extra depth)
- 1/2 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Mexican Oregano (dried)
👨🍳 Instructions
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1
Begin by thoroughly washing your jalapeños in cold water. Pat them dry with a kitchen towel to ensure no excess moisture dilutes your brine.
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2
Slice the jalapeños into uniform rounds about 1/4-inch thick. If you prefer a milder pickle, you can remove the seeds from some of the slices, but leaving them in provides that classic heat.
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3
Prepare two clean, pint-sized glass jars. Divide the smashed garlic cloves, bay leaves, peppercorns, cumin seeds, coriander seeds, and Mexican oregano equally between the two jars.
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4
Pack the sliced jalapeños tightly into the jars, leaving about 1/2 inch of headspace at the top. Don't be afraid to press them down gently to fit as many as possible.
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5
In a medium stainless steel saucepan, combine the white vinegar, water, cane sugar, and pickling salt.
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6
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar and salt are completely dissolved.
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7
Once boiling, remove the brine from the heat and carefully pour it over the jalapeños in the jars. Ensure the peppers are fully submerged.
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8
Use a clean plastic utensil or chopstick to gently poke around the inside of the jars to release any trapped air bubbles.
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9
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal, then screw on the lids until they are finger-tight.
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10
Let the jars sit undisturbed on the counter at room temperature until they have cooled completely, which usually takes about 1-2 hours.
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11
Once cooled, you will notice the peppers have changed from a bright, vibrant green to a more muted olive green—this is a sign the pickling process has begun!
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12
Transfer the jars to the refrigerator. While they can be eaten after a few hours, the flavor is best after at least 48 hours of chilling.
💡 Chef's Tips
Wear gloves while slicing the jalapeños to avoid 'jalapeño hand' or accidentally irritating your eyes. For a colorful variation, add a few slices of red onion or carrot to the jars for extra crunch and visual appeal. If you want a sweeter 'bread and butter' style pepper, increase the sugar to 1/2 cup. Always use a clean fork when removing peppers from the jar to prevent contamination and extend shelf life. These are quick pickles (refrigerator pickles) and are not shelf-stable; keep them refrigerated for up to 2 months.
🍽️ Serving Suggestions
Pile them high on classic beef or bean nachos with plenty of melted cheddar and crema. Dice them finely and fold into a homemade tuna or chicken salad for an unexpected zing. Top off a spicy Margarita or a Bloody Mary with a few rings for a gourmet cocktail garnish. Layer them into a grilled cheese sandwich made with sharp sourdough and pepper jack cheese. Serve alongside slow-cooked carnitas or barbacoa to cut through the richness of the meat.