Tiny Jar of Pickled Jalapenos
It only takes five minutes to make a Tiny Jar of Pickled Jalapenos!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 jalapenos
- 1/4 small onion
- 1 garlic clove
- 2/3 cup white vinegar
- 1/4 cup water
- pinch of Mexican oregano
- pinch of cumin
- 1/4 teaspoon salt
- freshly cracked black pepper
Instructions
- 1
Start by giving the jalapenos a good rinse. Then chop them up into nickel-sized slices, discarding the stems. Be sure to use caution when handling hot chiles like jalapenos -- I usually just give my hands a good rinse afterwards, but if you're sensitive to spicy foods then consider using gloves. Tips on working with hot chiles.
- 2
Slice up 1/4 small onion, and roughly chop a peeled garlic clove. Saute the onion and garlic in a glug of oil over medium heat for a few minutes.
- 3
Add the spices: pinch of Mexican oregano, pinch of cumin, freshly cracked black pepper, and 1/4 teaspoon salt. Briefly cook the spices.
- 4
Add the sliced jalapenos along with 2/3 cup white vinegar and 1/4 cup water. Simmer over medium heat until the jalapenos are turning army green in color.
- 5
Add the mixture to an 8 oz. jar. Glass jars are recommended for this vinegar based brine. I find it easiest to use tongs to add the jalapenos to the jar, and then pour the brine over the top of them.
- 6
Let the jalapenos cool on the counter for a bit, then cap them and store in the fridge where they will last for a few weeks.