Pickled Jalapeños

1. 1
   prep · ~5 min

   Slice the jalapeños.

   Wash the jalapeños thoroughly. Wearing gloves, trim off the stems and slice into even ¼-inch rounds. For milder pickles, remove some or all of the seeds and membranes.

   TIPKeep the seeds and white membranes for more heat; remove them for a milder pickle.
2. 2
   prep · ~2 min

   Pack the jar.

   Place the smashed garlic cloves, black peppercorns, and bay leaf into a clean 16-ounce mason jar. Tightly pack the jalapeño slices on top, leaving about ½ inch of headspace at the top of the jar.

3. 3
   boil · ~3 min

   Make the pickling brine.

   1.In a small saucepan, combine white vinegar, water, sugar, and salt.

   2.Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely (about 2 minutes).

   3.Remove from heat as soon as it reaches a rolling boil.

   TIPDon't over-boil the brine — you just need the salt and sugar to dissolve.
4. 4
   assemble · ~1 min

   Pour the brine over the jalapeños.

   Carefully pour the hot brine over the packed jalapeños in the jar, ensuring all slices are fully submerged. Tap the jar gently on the counter to release any air bubbles. Add more brine if needed to cover.

5. 5
   rest · ~120 min

   Cool, seal, and refrigerate.

   Let the jar cool to room temperature on the counter, about 30 minutes. Seal tightly with the lid and refrigerate for at least 2 hours before serving — the flavor and texture improve overnight.

   TIPThe jalapeños will soften slightly and the brine will infuse more deeply after 24 hours in the fridge.

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