Pickle & Preserve

Jalapeño Pickles

October 22, 2013
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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Cooking addict. Mother of two. Photographer. Blogger (dashandbella.com). Author of forthcoming food memoir THIS DINNER WILL NOT KILL THEM.