Pickle & Preserve

Jalapeño Pickles

October 22, 2013
4 Ratings
Author Notes

A few tips for these pickles:
-Use a good quality vinegar. Don’t use the bulk white kind that kills your bathroom mold.
-You can liven up the vinegar with anything you like. Go wild.
-Once the vinegar hits the jalapeños, their color will shift from a beautiful vibrant green to a dulled brownish green. Don’t panic.
-Like many things in the kitchen, jalapeño pickles are always better the next day. —Phyllis Grant

  • Makes a little over a cup
Ingredients
  • 4 to 6 jalapeños
  • 1 cup Champagne or white wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic, peeled and thinly sliced
In This Recipe
Directions
  1. Stem and then thinly slice jalapeños into circles. Wash your hands well.
  2. In a saucepan, combine vinegar, sugar, salt, and garlic. Bring to a boil. Turn heat down to low. Stir until sugar and salt are dissolved.
  3. Add jalapeños and simmer for two minutes. Pour into a jar. Cool. Store in the fridge for no more than a week.

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Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.