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    Home » Most Recent

    Tiny Jar of Pickled Jalapenos

    August 11, 2023 By Patrick 4 Comments

    180 shares
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    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:

    Three jalapenos I used for the jar of pickled 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:

    Slicing jalapenos 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.

    Cooking some onion and garlic in a glug of 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

    Adding the spices to a ramekin

    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

    Adding the vinegar and water to the sliced jalapenos in the pan

    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. 

    Adding the jalapeno mixture to a glass jar

    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. 

    Tiny Jar of Pickled Jalapenos

    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. 

    8 oz. jar after adding the pickled jalapeno mixture

    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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    8 oz. jar after adding the pickled jalapeno mixture

    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. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Want to see the latest post?  It's this Quick Chicken Burrito with Chipotle Crema:

    Drenching the burritos with creamy chipotle sauce

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    Reader Interactions

    Comments

    1. Jen

      May 03, 2024 at 12:28 pm

      I would love to try out this small batch recipe! I'd like to omit the oil altogether - do you think that would cause any issues (i.e. longevity, taste, etc)?

      Reply
      • Patrick

        May 03, 2024 at 4:48 pm

        Go for it Jen! I think you'll still get a good result even if you don't use oil. Cheers.

        Reply
    2. Feriba Grimes

      August 12, 2023 at 9:26 am

      5 stars
      Thank you for the small size , I always have a few to can but my recipe was always to big. The brine is very tasty.

      Reply
      • Patrick

        August 16, 2023 at 7:17 pm

        Thanks Feriba! Yeah I whip up these small batches whenever I'm running low 🙂 Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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