Quickle Pickled Jalapeños
jalapeños are ready in a flash. Quick-pickled and bursting with flavor, they're the perfect way to add some speedy spice to your life.
- Category: Killer Condiments
- Cuisine: Mexican
- Servings: 8
- Prep Time: 15min
- Cook Time: 10min
- Total Time: 1h 30min
Ingredients
(glove up for this part!)
1lb jalapeños, sliced into 1/4-inch rounds (remove seeds for less heat)
1/2 cup Apple Cider vinegar
1/2 cup Apple or Orange balsamic vinegar
1/2 cup water
1/2 cup sugar (or agave syrup)
2 tablespoons kosher salt
4 cloves garlic, smashed (or smooshed)
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon dried oregano
Intructions
Make the Brine - Supercharged:
- In a saucepan, combine all the brine ingredients (vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, oregano).
- Bring to a rolling boil over medium-high heat. The key here is a rapid boil to help the sugar and salt dissolve very quickly.
- Once boiling, remove from heat and let cool for just 5 minutes. We're not waiting as long this time.
Jar the Jalapeños: (Same as before - pack them tightly)
Pour Over Brine: Carefully pour the still warm brine over the jalapeños in the jars. Again, ensure they're fully submerged and leave about 1/2 inch headspace.
Seal & "Quickle Pickle":
- No vacuum sealer needed for this speed version. Put the lids on the jars and seal them tightly.
- Here's the trick: Instead of waiting for a long chill in the fridge, let the jars sit at room temperature for at least 30 minutes, and up to an hour. This warmth helps the pickling process along much faster.
- You can also help things along by inverting the jars a few times during that 30-minute to 1-hour wait time.
Chill (Optional, but worth it!): After the 30–60-minute room temperature "quick pickle", you can chill the jars in the refrigerator for another 30 minutes to enhance the crispness and flavor. But at this point, they're already safe to eat and delicious!
Notes
-
- Safety: Since we're doing a rapid pickle at room temperature, it's extra crucial that your jars and equipment are clean. Sterilize them if you have any concerns.
- Texture: These quick-pickled jalapeños will have a slightly softer texture compared to those pickled for longer in the refrigerator. They'll still have some crunch but won't be quite as crisp.
- Flavor: The flavor will be good after the quick pickle, but it will deepen and improve if you let them sit in the refrigerator for a few days (if you have the patience!).
- If you prefer the slow and steady eddy...
Heat the brine slowly to a rolling boil then let it cool for 10 mins. Put the Jalapenos in the mason jar and pour the brine over it. Vacuum seal or tightly seal the lid and put in the fridge overnight.
Nutrition
- Serving: 1 Serving
- Calories: 25 calories
Welcome To Randy's Chaotic Kitchen!
I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know exactly what I'm doing. I'm like a culinary conductor, orchestrating flavor amidst the controlled chaos. So buckle up, get ready for some delicious fun, and let's turn my kitchen chaos into comforting cuisines in yours!"
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