Pickled Jalapeños

By Pati Jinich

Published Nov. 4, 2020

Pickled Jalapeños
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus cooling and at least 12 hours’ refrigerating
Rating
4(256)
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.

Featured in: The Original Nachos Were Crunchy, Cheesy and Truly Mexican

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Ingredients

Yield:6 to 7 cups
  • ½cup vegetable oil
  • 6ounces white pearl onions (or trimmed spring onion bulbs)
  • 4garlic cloves, peeled
  • 1pound whole jalapeños (stems intact)
  • ½pound medium carrots, peeled and sliced ¼-inch thick on the diagonal
  • 2cups distilled white vinegar
  • 1cup unseasoned rice vinegar
  • 5dried bay leaves
  • 1tablespoon dark brown sugar
  • 2teaspoons dried oregano
  • 1teaspoon dried thyme
  • 5whole cloves, stems removed and discarded, rounded tops crushed between fingertips
  • ¼teaspoon ground cumin
  • 2tablespoons kosher or sea salt
  • 1teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

248 calories; 19 grams fat; 1 gram saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 662 milligrams sodium

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
256 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.

marissa

If I don’t have enough liquid to completely cover the peppers in the jar, do I top off the jar with vinegar?

Meidana

I don’t think that this recipe is superior to the original as shown in “Pati’s Mexican Table”. I like the convenience of blending all the herbs w the vinegars , and she has you halve and seed the jalapeños. Great recipe, made it many times

B.C.

8/28/24. The recipe calls for a 1/2 cup of oil. This is way too much. The final product comes out with noticeably too much oil in the liquid. I would suggest no more than 1/4 cup of oil.

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