Ingredients
Pickled Jalapenos & Onions
- 9-11 jalapenos, sliced into rings
- 1/2 white or yellow onion, sliced
- 1.5 cups water
- 1.5 cups white vinegar (5% acidity)
- 2 garlic cloves
- 2 dried bay leaves
- 1 tbsp pickling/canning salt
- 1-2 tsp black peppercorns (optional)
Instructions
- Prepare the brine: In a small saucepan, combine the water, white vinegar, and pickling/canning salt. Bring the mixture to a boil and stir until the salt dissolves completely. Once dissolved, turn off the heat and carefully pour the hot brine into a liquid measuring cup to make pouring easier and safer.
- Fill the jars with jalapenos and aromatics: Evenly divide the sliced jalapenos, garlic cloves, and dried bay leaves between two clean pickle jars. If using black peppercorns, distribute them evenly as well.
- Add the onions: Place the sliced onions around the sides of each jar, gently pushing them down so they stay submerged in the brine once poured. Adjust the amount of onion to your preference.
- Pour the brine: Carefully pour the hot pickling brine over the jalapenos and onions in each jar, covering all ingredients completely.
- Cool and store: Let the jars sit uncovered on the counter until they reach room temperature. Once cooled, seal with lids and store in the refrigerator. Allow the pickles to develop flavor over 1 to 2 months for best taste.
Notes
- Use bottle white vinegar labeled with 5% acidity for proper pickling strength and safety.
- Pickling/canning salt is preferred because it dissolves well and doesn't contain additives.
- Refrigeration is necessary as this is a quick pickling process without canning.
- Pickled jalapenos and onions can be stored refrigerated for up to 2 months.
- Adjust the amount of peppercorns based on your desired spice and flavor intensity.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Halal
