Tiny Jar of Pickled Jalapenos

It only takes five minutes to make a Tiny Jar of Pickled Jalapenos!

In exchange, you'll have a jar full of zip for the coming weeks -- the ultimate final topping for tacos, tostadas, eggs, and even sandwiches. 

Sure, you can make a bigger batch when you have more on hand, but please use this post as permission to whip up a quick batch any time you've got 2-3 jalapeno stragglers on hand. 

How To Make A Tiny Jar of Pickled Jalapenos

I started this batch with just 3 jalapenos:

That's all it takes!

And yes, you can do the same if you have Serrano chiles on hand.  You could even combine the two in the same jar if that's what you have available.   What's the Difference Between Jalapenos and Serranos?

Give your jalapenos a good rinse and then chop 'em up into nickel-sized slices:

Be sure to use caution when handling hot chiles like these jalapenos. 

I usually just give my hands a good rinse afterwards, but you're welcome to use gloves if you are sensitive to spicy foods.   And if you're using bare hands be sure not to touch your eyes or nose!   Tips on working with hot chiles. 

Then we'll get a sliver of onion and a roughly chopped garlic clove cooking in some oil.

Once the onion has softened you can add the spices:

pinch of Mexican oregano  What is Mexican oregano?
pinch of cumin
1/4 teaspoon salt
freshly cracked black pepper

But don't sweat it if you don't have Mexican oregano on hand.  You can omit it and still get an equally good result. 

Cook the spices briefly and then add the sliced jalapenos along with:

2/3 cup white vinegar
1/4 cup water

Let this simmer over medium heat until the jalapenos are turning army green in color. 

Then you can add the entire mixture to an 8 oz. jar.   I think glass is the best storage container for this vinegar based brine. 

Let this cool on the counter for a bit, then cap it and store in the fridge. 

Easy right?  You can take a taste now for a preview, but they won't have full pickle until they rest overnight in the fridge. 

These work great as a final topping on tacos, tostadas, eggs, and sandwiches.   And everything else too 🙂

I like to dice them up fine before using as it takes just a smidge to add some pickled fire to your dishes. 

They'll keep in the fridge for weeks at a time, but most likely this tiny jar will be consumed much quicker than that 🙂

Okay I hope this post inspires you to make some Pickled Jalapenos even if you've only got a few jalapenos on hand!  It's a tasty habit to add to your kitchen repertoire and it takes just a few minutes to whip up a batch. 

Enjoy!!

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Tiny Jar of Pickled Jalapenos

It only takes five minutes to make a Tiny Jar of Pickled Jalapenos!

5 from 9 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 4

Calories: 15kcal

Author: Mexican Please

Ingredients

• 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

• 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.
• 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.
• Add the spices: pinch of Mexican oregano, pinch of cumin, freshly cracked black pepper, and 1/4 teaspoon salt. Briefly cook the spices.
• 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.
• 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.
• 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.

Notes

Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Iodized salt isn't recommended as sometimes the additives will affect the brine.

It's also best practice to use a non-reactive pan when heating up the vinegar.  In the past I have mistakenly used my cast iron pan and the vinegar ate away some of the pan's seasoning. 

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