Tiny Jar of Pickled Jalapenos

8 oz. jar after adding the pickled jalapeno mixture

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5 from 8 votes

Tiny Jar of Pickled Jalapenos

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

Prep Time5

Cook Time5

Servings:

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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