Jalapenos en Vinagre (Pickled Jalapenos)
Make delicious Jalapeños en Vinagre (Pickled Jalapeños) at home! Super easy to make in 10 minutes. Top on everything tacos to meats!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Condiments, Sides, Snacks
Cuisine: Mexican
Servings: 1 jar
Calories: 103kcal
- 8 jalapeños rinsed, de-stemmed and sliced
- 1 cup white vinegar
- 1 cup water
- 3 garlic cloves peeled
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
Begin with rinsing and de-stemming jalapeños. Discard the stems.Slice jalapeños as thin or thick as you like. Add vinegar, water and spices to a saucepan over medium heat and bring it to a quick boil.
Add the jalapeño rings to the pot and give them a quick stir. Turn off heat. With a slotted spoon, remove jalapeño rings and place inside a mason or medium to large jar.
Let vinegar brine cool slightly and top over jalapeno rings.Your homemade pickled jalapeños are done! Seal jar and refrigerate.Note: Peppers will last for a few months in the refrigerator.
Serving: 1g | Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6999mg | Potassium: 372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 136mg | Calcium: 65mg | Iron: 1mg