An easy, step-by-step guide for making flavorful quick pickled jalapeños. Perfect for adding to quesadillas, tacos, and bowls, or enjoying straight from the jar! Just 1 pot and 6 ingredients required.
Add the thinly sliced jalapeños to a mason jar or glass container (we recommend a quart-sized jar). Set aside. After touching jalapeños, avoid touching your face and wash your hands thoroughly (or use kitchen gloves, if desired).
Heat a small saucepan over medium heat. Once hot, add oil (or water) and diced onion and sauté for 2-3 minutes or until the onion begins to soften. Add the garlic and cumin seeds (optional) and continue sautéing for 1 minute or until fragrant — avoid burning the garlic as it can become bitter.
Add the water, vinegar, and salt and bring to a simmer, stirring to dissolve the salt. Then pour the mixture into the jar of sliced jalapeños and stir. If the jalapeños aren’t fully covered, you can add a bit more water and vinegar.
Let cool slightly then seal and refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Enjoy in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar before a meal to kick-start digestion! Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Video
Notes
*Recipe as written fills about 2/3 of a quart-sized mason jar.
*Prep time includes refrigerating for 1 hour.
*Nutrition information is a rough estimate calculated without optional ingredients.