Homemade Crispy Jalapeño Pickles
Homemade Crispy Jalapeño Pickles
Golden Ratio! Make Sweet, Sour, and Spicy Jalapeño Pickles at Home
Enjoy delicious homemade jalapeño pickles, perfect for pairing with oil pasta, cream pasta, pizza, and more. If you dislike the mushy texture and overly sour taste of store-bought pickles, try making them in small batches at home for a fresh, crunchy experience. Even if it’s a bit of work, homemade pickles taste significantly better.
Ingredients- 200g jalapeños
- 80ml sugar (approx. 1/3 cup)
- 80ml vinegar (approx. 1/3 cup)
- 150ml water (approx. 2/3 cup)
- 50ml white wine (approx. 3.5 Tbsp)
- 1 Tbsp pickling spice
- 1 tsp salt
Cooking Instructions
Step 1
Thoroughly wash the fresh jalapeños under running water. Pat them completely dry with paper towels, as excess moisture can reduce the shelf life of your pickles. Wearing gloves is essential! Remove the stems from the jalapeños and slice them into rounds about 0.5 cm thick. (Caution: Jalapeños can cause a burning sensation on your skin after cutting, so be careful not to touch your eyes or face with bare hands!)
Step 2
Now, let’s prepare the brine that forms the base of these delicious pickles. Measure out 150ml of water, 80ml of vinegar, and 80ml of sugar. Our recipe uses a slightly modified ratio from the standard 2:1:1 (water:vinegar:sugar) to achieve a richer flavor. For added aroma, add 1 tablespoon of pickling spice. For seasoning, add 1 teaspoon of salt, and for an extra layer of flavor, measure out 50ml of white wine. Have all these ingredients ready.
Step 3
Combine all the measured water, vinegar, sugar, pickling spice, salt, and white wine in a saucepan. Bring the mixture to a boil over medium heat. You don’t need to boil it for a long time; just bring it to a rolling boil until the ingredients are well combined and the sugar is completely dissolved. You’ll notice the fragrant aroma of the pickling spice filling your kitchen as it heats up.
Step 4
Once the brine comes to a rolling boil, turn off the heat and immediately pour it over the sliced jalapeños in a bowl. Gently stir to ensure the hot brine coats the jalapeño slices evenly. Be careful as the brine is still hot.
Step 5
Once the jalapeños and brine have cooled down slightly, transfer them into sterilized glass jars. Make sure to seal the jars tightly with lids to prevent any air exposure. Let them sit at room temperature for about a day to allow the pickles to develop their flavor.
Step 6
To prevent the jalapeños from floating and ensure they are fully submerged in the brine, you can use a small shot glass (like a soju glass) to gently press them down inside the jar, especially if the jar opening is narrow. Once submerged, close the lid securely. After a day at room temperature, refrigerate the pickles for 2-3 days to allow them to mature and develop a deeper flavor before enjoying.
Step 7
Adding white wine to the jalapeño pickles was truly a stroke of genius! They are perfectly balanced – not too sour, pleasantly sweet and tangy, with the characteristic spicy kick and satisfying crunch of the jalapeños intact. Once you try these, you’ll never want to buy store-bought pickles again! Enjoy them anytime with pasta, pizza, burgers, or any dish that needs a zesty, flavorful accent.
