I love the spicy, vinegary punch of pickled jalapeño chiles. There’s no need to reserve these for nachos only; this pickle goes well with any Mexican- or Southwestern-inspired dish—and that includes burgers—that could use an acidic touch of heat. It’s simple to make your own, and I think you’ll find that the freshness of home-pickled jalapeños beats any jarred or canned supermarket version, hands down.
Recipe information
Yield
Makes 15 pickled jalapeños
Ingredients
15
2
2
2
2
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Bring a medium pan of salted water to a boil. Add the jalapeños to the water and blanch for 2 minutes. Drain well, pat dry with paper towels, and let cool slightly. Using a small paring knife, make a small slit in the center of each jalapeño and place in a small nonreactive bowl that has a tight-fitting lid.
Step 2
Combine the red and white wine vinegars, the salt, sugar, coriander seeds, peppercorns, fennel seeds, mustard seeds, and cumin seeds in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool to room temperature.
Step 3
Pour the mixture over the jalapeños, cover, and refrigerate for at least 24 hours and up to 1 week, stirring the mixture at least once during this time. Drain before serving, discarding the liquid and aromatics.