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Pickled Jalapeños

(recipe, Andrew Carmellini)


There's a lot you can do with pickled jalapeños. They're a kick-ass accompaniment to fish dishes; the pickling liquid is really good for salad dressings; the onions are delicious chopped up in sauces; and they're the secret ingredient in Anthony's Slaw. It's a great condiment to have around.


  1. 3 cups rice vinegar
  2. 1 cup sugar
  3. 1 medium onion, quartered
  4. 3 cloves garlic, peeled and crushed
  5. 1½ lb. fresh jalapeño peppers (about 20)


  1. In a large pot, combine the rice vinegar, sugar, onions, garlic cloves, and 1 cup water. Bring the mixture to a boil over high heat and let it cook, uncovered, for about 10 minutes, until the flavors meld and the onions and garlic have softened up. The garlic might turn blue while it cooks. Don't worry about it: it just means you bruised it when you crushed it.
  2. While the liquid cooks, prick each jalapeño all over, 8 times or so, with the tip of a sharp knife, deep enough to pierce the skin. This way, some of the pickling juice will actually get inside the pepper. (Make sure to wash your hands after you do this — and trust me, you don't want to rub your eyes.)
  3. Put the jalapeños in a glass jar or other non-corrosible container, and ladle the hot vinegar mix (including the onions and garlic) over the peppers. You're going to be crying for sure as you do this, so get ready (and remember to wash your hands again).
  4. Let the mixture cool until the jar is just warm to the touch, and then put it in the fridge with the lid on. The jalapeños should sit overnight — at least 8 hours — before you use them. They'll keep in the fridge for up to 2 months.