Pickled Jalapeños

By Pati Jinich

Published November 3, 2020

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes, plus cooling and at least 12 hours’ refrigerating
Rating
4(288)
Comments
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Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options — and people tend to be loyal to particular brands — but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.

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Ingredients

Yield:6 to 7 cups

  • ½ cup vegetable oil

  • 6 ounces white pearl onions (or trimmed spring onion bulbs)

  • 4 garlic cloves, peeled

  • 1 pound whole jalapeños (stems intact)

  • ½ pound medium carrots, peeled and sliced ¼-inch thick on the diagonal

  • 2 cups distilled white vinegar

  • 1 cup unseasoned rice vinegar

  • 5 dried bay leaves

  • 1 tablespoon dark brown sugar

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 5 whole cloves, stems removed and discarded, rounded tops crushed between fingertips

  • ¼ teaspoon ground cumin

  • 2 tablespoons kosher or sea salt

  • 1 teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

14 grams carbs; 248 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 4 grams fiber; 662 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.

  2. Step 2

    Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.

  3. Step 3

    Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)

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Ratings

4 out of 5
288 user ratings
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Comments

Mary from Terry, MS

I made this recipe this summer and canned them in a hot water bath. It works great. This is my new favorite way to pickle jalapenos, and we use them on virtually everything. I will be giving some of my jars to family for holiday gifts along with other pickles, jellies and jams I preserved this summer from our vegetable garden. Please give us more of Pati! She is a phenomenal Mexican chef.

Mary from Terry, MS

Far from "overwrought". I assume you haven't tasted them or else you would know how delicious this recipe is. Anyone can pickle peppers in plain white vinegar but this recipe sends them over the top in flavor and texture.

Trevor

Pati Jinich, the author, is Mexican. Cool your jets. People have different tastes.

Kurtlandia

My recipe is much simpler: Slice and de-seed your jalapeños any which way you want. Slice carrot, onion and garlic. Bring your vinegar solution to a boil (add sugar and/or salt if you want). Throw ingredients into boiling vinegar solution. Leave in vinegar solution until it begins to boil again. Remove from heat. Transfer jalapeño’s into jars and place in a pot of boiling water. Once the temperature of the contents of the jars reaches about 200°, put the lids on the jar and let cool. You’ll know that you have a good vacuum when the lids get pulled tight. But I’m definitely going to try this fancy recipe!

Antonia

Perfect recipe! Absolutely delicious

LARRY

Is it safe for canning this recipe since it has vegetable oil?

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