Pickled Jalapeño Recipe

Explore the tangy and spicy world of homemade pickled jalapenos with a Mediterranean twist! This easy, yet flavorful recipe is a delightful way to use your surplus of jalapenos.

Jar of homemade pickled jalapenos with a small plate serving on the side

Type of Cuisine:

Mediterranean

Prep Time: 15 minutes.

Cook Time: 0 minutes

How Many Servings?

2 Jars / pint- size jar

Tips, Tricks & Suggestions
Ingredients
Preparation
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With abundant fresh jalapeños from my garden, I embarked on a culinary adventure to create a unique pickled jalapeño recipe with a Mediterranean twist. Inspired by the region’s flavors, I experimented with various ingredients and techniques to develop a recipe that would satisfy my taste buds and add a flavorful kick to my dishes.

After successfully canning Shatta and storing pickled jalapeños in the freezer, I still had a surplus of peppers. I spent a weekend creating a batch of pickled jalapeños with additional ingredients like radishes, red onions, and cabbage to make the most of my harvest.

Each jalapeño was carefully sliced into uniform coins, ensuring even pickling. After a two-day brining process, the result was a delicious and flavorful pickled jalapeño perfect for adding a spicy touch to sandwiches or enjoying on its own.

The Perfect Pickled Jalapeños Recipe

A 5% vinegar brine is the foundational starting point. From there, flavor possibilities are endless. I diverged from the traditional dill and peppercorn duo, choosing a Mediterranean melody of dry za’atar and whole sumac berries. If you’re thinking of how to pickle jalapenos whole with a twist, this is the route to take! For those who can’t find za’atar or sumac, black pepper berries, and dried thyme or oregano are excellent alternatives. The essence is to let these flavors meld over time – the longer, the better.

The Importance of Grape Leaves in Pickling

Grape leaves play a crucial role in preserving the crisp texture of pickled vegetables. The tannins in grape leaves act as natural preservatives, helping prevent the vegetables from becoming mushy. This ensures that your pickled jalapeños remain firm and crunchy, even after extended storage.

If you can’t find grape leaves, you can use bay leaves or collard greens as suitable alternatives. These leaves also contain tannins that can help preserve the texture of your pickled vegetables.

Controlling the Fire

Spice enthusiasts might wonder how to manage the heat levels. It’s all about seed control. Control the seed content to reduce the spiciness, and always remember to put on gloves when dealing with jalapenos.

Using Pickled Jalapeños in Your Meals

Pickled jalapenos are versatile and can be added to many foods. They’re great in burgers, burritos, breakfasts, and even with carrots. Their spicy and tangy taste can make any dish better. If you’re a fan of pickling, you might also enjoy our pickled green tomatoes and pickled banana peppers recipes.

Fresh vs. Pickled Jalapeños

The pickling process mellows the fiery spirit of jalapenos. While they might pack a lighter punch than their fresh counterparts, pickled jalapenos compensate with a tangy depth, offering a unique flavor profile to any dish.

How to Make Pickled Jalapeño Recipe

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Preparation

Jalapeno Peppers Pickled With Mediterranean Flavors

To prepare the brine, combine one cup of water and one cup of vinegar in a saucepan. Bring it to a boil over medium heat.

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Once boiling, turn off the heat, then add the sugar and salt to the mixture. Whisk until the sugar and salt are completely dissolved. Set it aside to cool down to room temperature.
Once the brine has cooled, begin preparing your jar. Ensure the jar is clean to avoid any unwanted bacteria spoiling your pickles.

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Arrange four of the grape leaves at the bottom of the jar. Add the smashed garlic cloves, followed by the sumac berries and dry zaatar.
Add the thinly sliced jalapeno peppers to the jar.

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Pour the cooled brine into the jar, completely covering the jalapenos.
Cover the jalapenos with the remaining two grape leaves.
Secure the jar's lid tightly and place it in the fridge. The pickled jalapenos should be ready to enjoy in two days.

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Reviews

Pickled Jalapeño Recipe

Rana Madanat

September 12, 2022

Transform your jalapenos with this delicious pickling recipe. Infused with the distinct flavors of za’atar and sumac, these pickled jalapenos will be your new favorite addition to any dish. Enjoy the heat, balanced with Mediterranean herbs for a taste sensation that only gets better with time.

Type of Cuisine:

Mediterranean

Prep Time: 15 minutes.

Cook Time: 0 minutes

How Many Servings?

2 Jars / pint- size jar

Ingredients:

1X 2X 3X

Adjust Servings

	15 jalapeno peppers (washed dry and sliced thin)
	15 sumac berries
	2 tablespoons dry zaatar
	2 garlic cloves (smashed)
	6 fresh grape leaves

Brine:

	1 cup water
	1 cup white distilled vinegar 5%
	4 tablespoons sugar or honey
	2 ½ teaspoons pickling salt or kosher salt

Preparation

To prepare the brine, combine one cup of water and one cup of vinegar in a saucepan. Bring it to a boil over medium heat.

Once boiling, turn off the heat, then add the sugar and salt to the mixture. Whisk until the sugar and salt are completely dissolved. Set it aside to cool down to room temperature. Once the brine has cooled, begin preparing your jar. Ensure the jar is clean to avoid any unwanted bacteria spoiling your pickles.

Arrange four of the grape leaves at the bottom of the jar. Add the smashed garlic cloves, followed by the sumac berries and dry zaatar. Add the thinly sliced jalapeno peppers to the jar.

Pour the cooled brine into the jar, completely covering the jalapenos. Cover the jalapenos with the remaining two grape leaves. Secure the jar's lid tightly and place it in the fridge. The pickled jalapenos should be ready to enjoy in two days.

Recipe Tips & Suggestions

Storing and Shelf-life of Pickled Jalapenos:

Ensure you always use a clean, airtight jar for storage to extend the shelf life of your pickled jalapenos. Once opened, keep your jar of pickled jalapenos refrigerated. They should stay fresh and delicious for up to 2 months. However, always check for any changes in color, smell, or if you see mold – these are signs that your jalapenos may no longer be good to eat. A well-sealed, unopened jar of pickled jalapenos can last up to a year in the refrigerator. Remember, the flavor deepens over time, making those later bites incredibly rich in flavor!

Some alternatives you can use in case you don't have access to sumac berries and za'atar:

For sumac berries: If you can't find sumac berries, lemon zest could be a decent substitute as it provides a similar tart flavor. You can use approximately 1 teaspoon of lemon zest for every 15 sumac berries. For za'atar: Za'atar blends thyme, sesame seeds, sumac, and salt. If you don't have za'atar, you can make your own blend using these ingredients. Alternatively, you can blend dried thyme and oregano for a similar herby flavor. Note: Remember that these are substitutions, and while they try to mimic the flavor profiles of the original ingredients, they may not taste exactly the same. The unique characteristics of sumac berries and za'atar contribute to the distinctive taste of this pickled jalapenos recipe. If you enjoy making this recipe often, consider sourcing these ingredients for the most authentic flavor.

I would love to hear your experience!

I’d love to hear your thoughts on this recipe! Did you enjoy these pickled jalapenos? Do you have any variations to share? Leave a comment below and let us know. Your feedback helps us create more great content, and we appreciate hearing from our readers.

Pickled Jalapeño Recipe