3-Ingredient Lime Pickled Jalapeños
This quick-pickled jalapeño recipe uses fresh lime juice and salt instead of a traditional vinegar brine. They stay crisp, vibrant, and perfectly acidic for taco night!
Ingredients
- ½ cup jalapeños thinly sliced
- 3 tablespoons lime juice freshly squeezed
- ¼ teaspoon salt
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Add the thinly sliced jalapeños to a small bowl.
- Pour the freshly squeezed lime juice directly over the peppers and sprinkle with the kosher salt. Stir well to combine. Leave the bowl on your counter at room temperature while you prepare the rest of your dinner (about 15 to 20 minutes).
- Toss the peppers every 5 to 10 minutes. Because there isn't a massive jar of liquid, stirring ensures the lime juice evenly coats and quick pickles every single slice.
- After 15- 20 minutes they are ready to serve on top of your favorite tacos, nachos, or bowls! Enjoy!
Notes
- Storage: These are meant to be enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2-3 days. They will lose a bit of their crispness the longer they sit, but the flavor remains amazing!
- Lime Juice: Always use fresh lime juice!
Nutrition
Calories: 7kcalCarbohydrates: 2gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 430mgPotassium: 46mgFiber: 0.5gSugar: 1gVitamin A: 295IUVitamin C: 5mgCalcium: 6mgIron: 0.3mg
Tried this recipe?Let us know how it was!