Quick Pickled Jalapeños

4 medium (green or red) jalapeños, stems removed, thinly sliced into rings ((4 medium jalapeños yield ~2 cups or 200 g))

2 tsp olive or avocado oil ((if oil-free, use water and add more as needed))

½ small white or yellow onion, peeled and diced ((½ small onion yields ~⅔ cup or 90 g))

3 cloves garlic, minced

¾ tsp cumin seeds ((optional))

¾ cup water

¾ cup distilled white vinegar

1 tsp sea salt

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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇲🇽Mexican

Occasions📆Everyday🧀Topping

Season🔁Year-round

DifficultyVery Easy ⏰ 15m