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Pickled Jalapenos

July 24th, 2019

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.


  • 3 garlic cloves, smashed
  • 2 tablespoons fine sea salt
  • ¼ cup white wine vinegar
  • 12 large serrano chiles or jalapeños, thinly sliced into rings

Recipe Preparation

  • Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.

    (Note: This is a very simple recipe, with very simple results.  Some other herbs to add: a sprig of thyme; and/or rosemary; and/or peppercorns; and/or your favorite.)

  • Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.


  • from https://www.bonappetit.com/recipes/slideshow/jalapeno-recipes
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