Flavorful Spicy Pickled Jalapeño Coins Easy Homemade Recipe with Perfect Heat
This recipe delivers perfectly balanced pickled jalapeño coins that are spicy, flavorful, and crisp. Ready in about 20 minutes of prep and ideal for adding a bright, spicy kick to a variety of dishes.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes plus 24 hours to 5 days for pickling
- Yield: About 1 pint jar (approximately 16 servings of 1 tablespoon each) 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
- 10 medium fresh jalapeños, sliced into thin coins (about 1/8 inch thick)
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 large garlic cloves, peeled and lightly smashed
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried oregano
- Optional: pinch of red pepper flakes
Instructions
- Wearing gloves if sensitive, slice about 10 medium jalapeños into thin, even coins around 1/8 inch thick. Removing seeds is optional.
- In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Stir over medium heat until sugar and salt dissolve, about 3-4 minutes. The brine should be hot but not boiling.
- Remove the saucepan from heat and add 3 lightly smashed garlic cloves, 1 teaspoon whole black peppercorns, and 1/2 teaspoon dried oregano. Add a pinch of red pepper flakes if desired. Let steep for 5 minutes.
- Place the sliced jalapeños into a clean glass jar, layering evenly. Add the garlic cloves and spices from the brine to the jar.
- Carefully pour the hot brine over the jalapeños, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
- Let the jar cool to room temperature for about 30 minutes, then seal with the lid and refrigerate.
- Jalapeños will be ready to enjoy after 24 hours but develop more flavor over 3-5 days. Store in the fridge for up to 3 weeks. Use clean utensils to remove jalapeños to avoid contamination.
Notes
Wear gloves when slicing jalapeños to avoid skin irritation. Slice jalapeños thinly and uniformly for even pickling. Let the brine steep off heat to soften vinegar sharpness. Keep jalapeños fully submerged in brine to prevent drying or off-flavors. If heat is too strong after pickling, rinse briefly under cold water before use. Store refrigerated up to 3 weeks. For a smoky twist, add chipotle pepper or smoked paprika. For less vinegar taste, substitute half vinegar with apple cider vinegar or lime juice.
Nutrition
- Serving Size: 1 tablespoon (about
- Calories: 5
- Sugar: 1
- Sodium: 230
- Carbohydrates: 1
- Fiber: 0.3
- Protein: 0.1
Keywords: pickled jalapeños, spicy pickles, jalapeño coins, homemade pickles, easy pickled jalapeños, spicy condiment, jalapeño recipe