Ingredients
- 10–12 fresh jalapeños
- 1 cup water
- 1 cup distilled white vinegar (labeled 5% acidity)
- 1 tablespoon kosher salt, or less to taste
- 1 tablespoon granulated sugar
- 2 garlic cloves, peeled and smashed
- 1 teaspoon dried Mexican oregano
Equipment Needed
- Tongs
- Food prep gloves
- Clean, heat-safe quart canning jar (plus a second small jar nearby if needed)
Instructions
- Wash and dry the jalapeños. Rinse the peppers and dry them thoroughly. Leave them whole with the stems attached for now. Set out your ingredients before you start. This recipe is simple enough without searching for the vinegar while your peppers are on fire.
- Give them some char. Place the jalapeños on a grill grate over an open flame. Using tongs, turn them frequently until the skins blister and develop blackened patches, approximately 5–10 minutes, depending on the heat. Work in batches if needed. You want some color while the peppers still hold their shape—not completely black, collapsed peppers. No open flame? Place the peppers on a broiler-safe metal pan and broil, turning frequently and watching closely, until blistered in spots.
- Cool briefly, then slice. Let the peppers cool just until you can handle them comfortably, about 5 minutes. Put on gloves, remove the stems, and slice the jalapeños into rings approximately ¼ inch thick. Leave the charred skins on. Keep the seeds and inner ribs for more heat, or remove some if you prefer a milder batch.
- Fill your jar. Place the smashed garlic in a clean, warm, heat-safe canning jar, then add the sliced jalapeños. Pack them gently, leaving about ½ inch of space at the top. Don’t crush them down just to make everything fit. Use a second jar if you need it.
- Make the brine. Combine water, white vinegar, kosher salt, sugar, and Mexican oregano in a small saucepan. Bring to a light boil over medium-high heat, stirring until the salt and sugar dissolve. Remove from the heat. (Taste note: Let a spoonful cool first if tasting; keep the vinegar-to-water ratio the same.)
- Pour it over the peppers. Carefully pour the hot brine into the warm jar until the jalapeños are covered, keeping a little space at the top. Gently press down any floating rings with a clean spoon and release trapped air bubbles. If you need more brine, make another small batch using equal parts vinegar and water.
- Let them pickle. Allow the jar to cool briefly, then cover and refrigerate promptly. The peppers will start picking up flavor after about 30 minutes, but give them several hours—or overnight—for a fuller pickle flavor.
- Put them on something good. Use a clean fork to pull out a few rings and add them to tacos and burritos, burgers and chicken sandwiches, nachos and loaded fries, breakfast sandwiches, or a bowl of birria soup.
Chef Ken's Notes & Storage
Chef Ken’s Notes
• Char them without cooking them into mush: A quick blister gives you that roasted flavor while keeping some bite. The char and hot brine will soften the peppers, so expect a more tender texture than raw-packed pickles.
• Make the flavor yours: A little extra sugar makes a sweeter pickle. Start with less salt if that’s your preference. Keep the vinegar strength and vinegar-to-water ratio as written.
• These belong in the refrigerator: This is a quick refrigerator pickle recipe, not a tested shelf-stable canning recipe. Keep refrigerated, use clean utensils, and don’t store the jar in the pantry just because the lid fits.
• The twist is simple: You don’t need fifteen extra ingredients. Charring the peppers and adding Mexican oregano gives a familiar topping a different flavor without turning it into an all-day project.
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