Chef George Duran

Honey Lime Pickled Jalapeños

Chef George Duran

Chef George Duran is a culinary creator known for blending French, Armenian, and South American flavors into playful, unforgettable dishes.

Born in Venezuela and trained in Paris, George has cooked his way from award-winning TV shows like Ham on the Street to appearances on The Today Show and CBS This Morning. Whether it’s bold comfort food or inventive desserts, his style makes every bite an experience.

Learn More About Chef George

“Sealvax has really changed the way I will preserve food from now on,” says Chef George. One of his favorite pickling recipes is his honey lime jalapeños. They add a kick to anything on your plate.

RECIPE

Honey Lime Pickled Jalapeños with Fresh Herbs

SERVINGS: 1 pint
MARINATION TIME: 2-4 hours - and gets better with time
TIME SAVED USING MASONSEAL: up to 3 days!

INGREDIENTS

10–12 fresh jalapeños, sliced into rings (keep seeds for
more heat)
1 cup white vinegar
1 cup water
3 Tbsp honey (or agave for vegan)
1 tsp kosher salt
3 cloves garlic, lightly smashed
Zest of 1 lime + juice of half a lime
1 bay leaf
3–4 sprigs fresh oregano or thyme

Optional: 1 small carrot, thinly sliced for added sweetness and crunch

INSTRUCTIONS

Wash jalapeños, slice into rings, and pack them into a clean glass jar along with carrot slices (if using).
Add garlic, lime zest, and fresh herbs.
In a saucepan, combine vinegar, water, honey, salt, and bay leaf.
Bring to a simmer, stirring until the honey and salt fully dissolve.
Pour the hot brine over the jalapeños until they’re fully submerged.
Add the lime juice now for a bright citrus kick.
Seal the jar, let it cool to room temperature, then refrigerate. They’ll be tasty after 24 hours but hit peak flavor in about 3–4 days.

Add them to tacos, nachos, burgers, sandwiches, or mince into a vinaigrette for salads.