Featured Recipe

Quick Pickled Jalapeños

Name: Quick Pickled Jalapeños
Prep time: 12 min
Cook time: 6 min
Total time: 1 h 36 min
Yield: 2 jars
Ingredients: 4 cups jalapeños sliced thin, 3-5 mm thick; 4 large garlic cloves peeled; 1 tablespoon coriander seeds; 1 cup distilled white vinegar; 1 cup water; 1 ½ tablespoons dark brown sugar; 1 ¼ teaspoon kosher salt

By Kate

Created on 25 January 2026

Sliced jalapeños soaked in a tangy brine combining white vinegar, water, brown sugar, and kosher salt. Garlic cloves and coriander seeds replace black peppercorns to tweak the flavor profile. Brine heated just until sugar and salt dissolve, poured over peppers. Let sit to soften and meld flavors. Refrigerate minimum 20 hours for right texture and bite. Simple. No tricks. Gloves recommended to avoid burning skin. Substitutions for vinegar and seasonings noted. Recognize readiness by softened jalapeño edges and aroma shift. Efficient prep with mason jars.

Prep: 12 min

Cook: 6 min

Total: 1h 36min

Serves: 2 jars

spicy quick pickles Tex-Mex

Introduction

Slicing jalapeños thin enough to soak through but thick enough to stand a crunch. You want that balance. Gloves? Yes, wear them. I’ve burned fingers more than once; no joking around. Garlic whole, not smashed—so it infuses gently, no overpowering blast. Coriander seeds instead of black peppercorns bring subtle citrus undercurrent, more complex than straight pepper. Brown sugar swaps for white; deeper molasses notes that don’t cloy but add depth. Heat vinegar just so the sugar and salt dissolve, no more. Boiling dulls vinegar’s punch; this is the acid backbone. Press jalapeños under liquid, keep everything submerged or risk mould—never worth it. Let sit at room temp till you smell the brine shift: sharper, melded smells. Then fridge for a day. Patience here creates texture; too quick, fuzzy and harsh; too long, soggy and lifeless. Watch for condensation inside jar, it tells you flavors mingling. Use glass jars you trust, sterilized clean. No mystery here—just sharp, vinegary slices with a garlicky hint and bright coriander. Simple but precise.

Ingredients

4 cups jalapeños sliced thin, 3-5 mm thick

4 large garlic cloves peeled

1 tablespoon coriander seeds

1 cup distilled white vinegar

1 cup water

1 ½ tablespoons dark brown sugar

1 ¼ teaspoon kosher salt

About the ingredients

Jalapeño thickness is your main textural control. Thinner slices turn soft quickly but risk mush; thicker keeps heat aggressive but stays crunchy. Gloves are non-negotiable; capsaicin burns linger and transfer if you don’t wash properly. Garlic whole delivers mellow infusion, crushed or minced will spike harshness and make brine cloudy. Coriander seeds add a touch of citrus and complexity—don’t replace with black pepper directly unless you like it pepper-forward. Brown sugar in place of white sugar deepens flavor but can darken brine; balance is key. Vinegar choice affects final acidity—distilled white vinegar is neutral and clean; apple cider vinegar throws a fruity note if preferred but gauge carefully to avoid overpowering. Kosher salt preferred for purity and easy dissolution; table salt works but reduce slightly due to iodine.

Method

Gather 2 clean 16 oz wide-mouth mason jars or a single 32 oz jar with lid. Wearing nitrile gloves, slice jalapeños evenly between 3 to 5 mm thick for balance of heat and structural integrity. No sloppiness here; inconsistent thickness leads to unpredictable texture.

Add garlic cloves and coriander seeds into the jar(s) with sliced peppers; coriander seeds replace black peppercorns, adding a subtle citrus note.

In a saucepan over medium heat, combine vinegar, water, brown sugar, and kosher salt. Stir frequently, listen for the slight hiss and bubbling as sugar and salt dissolve, about 5 to 6 minutes. No need to reach a full boil. Too hot—kills bright acids; too cold—sugar lingers undissolved, gritty finish.

Pour the warm brine carefully into the jar(s), pushing jalapeños gently down with a clean utensil to fully submerge. Uncovered air leads to mold; if peppers float, weight them with a small glass or fermentation weight. Leftover liquid acceptable but aim for minimal waste.

Seal the jar lid tightly. Set on counter at room temperature for roughly 25 to 35 minutes. Watch for condensation inside the glass and aroma beginning to evolve—sharp, slightly sweet vinegar mingling with garlic and coriander cues readiness for chilling.

Refrigerate immediately after room temp sitting. Minimum 20 hours before using; longer for deeper flavor or softer texture. Refrigeration slows fermentation, preserving crispness while taming raw heat.

Use within 4 weeks. If cloudiness or slime appears, discard. Clean jars and lids well to avoid contamination. Gloves mandatory during prep to avoid accidental eye or skin irritation.

Technique Tips

Start by slicing peppers evenly to control final crunch and heat release. Toss gingerly into sterilized jars with garlic and coriander seeds; crushed spices release bitterness, whole seeds add aromatic top notes. Heat brine on medium; listen for gentle hissing as sugar dissolves—avoiding full boil prevents vinegar dulling. Pour warm (not hot) brine over peppers, push them fully submerged with a sanitized utensil to prevent air pockets that spoil brine. Seal, rest at room temp to jumpstart infusion and soften slices; condensation inside glass signals flavor melding. Refrigerate minimum 20 hours to arrest fermentation and set texture. Consume within a month, watching for signs of spoilage—cloudy brine or slime on peppers signals dump jar. Quick pickles demand respect for timing and sanitation to avoid aroma off-notes or texture fail. Adapt seasonings but keep acid-to-water ratio steady for safe preservation.

Chef's Notes

💡 Don’t rush. Slice jalapeños evenly, 3-5 mm; keeps them firm. Thin means mush, thick stays crisp. Gloves a must; capsaicin burns linger.
💡 Garlic whole, not crushed. Mellow infusion, less harshness. Let it mingle slowly. Coriander seeds bring citrus notes—don’t swap for pepper.
💡 Brine heats medium, stir; listen for hissing as sugar and salt dissolve. No boil—dull vinegar punch. Too cool? Grainy finish; avoid grit.
💡 Pour warm brine over peppers; push them submerged with a clean utensil. Air pockets spoil. Seal tightly; avoid mold. Weight if needed.
💡 Let it sit; 25-35 minutes is key. Watch condensation form, smell shifts—signals flavors melding. Refrigerate once time's up; 20 hours minimum.