Quick-Pickled Jalapeños

Store-bought pickled jalapeños are fine. Homemade ones are better. This recipe takes 20 minutes and yields crisp, tangy slices with better flavour than anything in a jar from a shop.

Ingredients

• 300g fresh jalapeños, sliced into rings
• 200ml white wine vinegar or apple cider vinegar
• 200ml water
• 1 tbsp sugar
• 1.5 tsp salt
• 3 garlic cloves, sliced
• 1/2 tsp black peppercorns
• 1/2 tsp cumin seeds (optional)

Method

1. Pack jalapeño rings and garlic into a sterilised jar.
2. Heat vinegar, water, sugar, and salt in a saucepan until dissolved — do not boil.
3. Add peppercorns and cumin to the jar.
4. Pour the hot brine over the jalapeños. Leave 1cm headspace.
5. Seal and cool. Refrigerate.

Timeline

• After 24 hours: Mild, crisp, usable.
• After 1 week: Flavour fully developed.
• Keeps: 2 months refrigerated.

Uses

Sandwiches, tacos, nachos, pizza, grain bowls, or straight from the jar.