Remember in elementary school when kids would dare each other to eat whole jalapeños. I was never that kid taking the dare. I am sort of a lightweight when it comes to spiciness of foods. I do love some heat to balance things out in a dish, but I have had to slowly work my way up to being able to tolerate more. That is one reason why I love these pickled jalapeños. Pickling and a little sugar tone things done and let me control the heat lever a little more. These can be thrown on pizza, salads, nachos—any dish that needs just a little extra kick.
Quick Pickled Pink Peppercorn Jalapeños
Prep time
Cook time
Total time
Ingredients
- ¾ cup water
- ¾ cup white vinegar
- 1 tablespoon pink peppercorns*
- 2 tablespoons white sugar
- 2 cloves garlic, smashed
- 1 tablespoon kosher salt
- 5-6 jalapeños, thinly sliced
Instructions
- In a small saucepan, combine all ingredients but the jalapeños. Bring to a boil. Once mixture is boiling, add jalapeño slices, stirring to combine. Remove from heat and let sit for 10 minutes.
- Using a slotted spoon, move jalapeño slices into mason jar. Add enough pickling liquid to fill up the jar. Use as desired and keep refrigerated for 1-2 months.
Notes
*Black peppercorns can also be substituted for pink peppercorns if desired.
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