2895 minutes
A zesty and spicy pickled jalapeño recipe with Sichuan flavors.
Red Jalapeño Chiles
0 lb
cups
Ginger, unpeeled and lightly smashed
0.25 inches
Sichuan Peppercorns
teaspoons
tablespoons
tablespoons
cups
White Rice Wine
cups
1. Prepare Jalapeños
Wash and dry one pound of red jalapeño chiles. Pierce six holes near the stem of each chile using a thin metal skewer.
2. Prepare Pickling Mixture
In a large pot, combine 4.5 cups of cold water, a 2-inch piece of unpeeled and lightly smashed ginger, 1 teaspoon of Sichuan peppercorns, 1.5 tablespoons of salt, 3 tablespoons of sugar, and 0.5 cups of white rice vinegar. Bring to a boil.
3. Simmer and Add Rice Wine
Reduce heat to medium and let it simmer for about five minutes. Raise the heat again and add 0.25 cups of white rice wine. Stir well, then turn off the heat and let it cool to room temperature.
4. Transfer Jalapeños to Jar
Transfer the prepared chiles into a sterilized jar using a slotted spoon, then pour the cooled pickling liquid over them. Ensure the chiles are completely submerged. Cap the jar tightly.
5. Refrigerate
Place the jar in the refrigerator and allow the chiles to pickle for at least 48 hours before enjoying.
Boil the jars and lids before using them to eliminate any bacteria for food safety and longevity of your pickles.
Choose fresh, firm jalapeños with bright green color. Avoid any with soft spots or signs of wilting. The size of the peppers can affect the pickling time, so try to select jalapeños that are uniform in size for even pickling.
Give the jalapeños time to fully pickle, at least 24 hours before tasting, to allow flavors to meld and develop over time.
Store your pickles in the refrigerator to maintain crunch and freshness. They should keep for several weeks.
Toasting them briefly in a dry pan before using will help release their essential oils and maximize their flavor impact. Be careful not to burn them.
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