Quick Pickled Jalapenos Recipe
A quick and surprisingly easy recipe to make pickled jalapenos using garden-fresh peppers.
Pickled jalapenos can be eaten straight out of the jar or as a topping on some of your favorite foods. Great on tacos, nachos, burgers, and hot dogs.
What is quick pickling?
You use a hot vinegar brine to ferment the peppers quickly. Pickled jalapeño peppers should last up to almost 4 weeks using this method when kept in the refrigerator.
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Ingredients
This simple recipe uses simple ingredients that are likely in your pantry.
- 1 ¼ cup of water
- 1 ¼ cup white vinegar
- 3 tablespoons white sugar
- 4 whole cloves of garlic, peeled
- 1 tablespoon salt
- 6 jalapenos, sliced into rings
- 2 pint-size mason jars or glass jars with lids
Step 1
Wash and pat dry the jalapenos. Then trim the stems off the peppers and slice jalapeños into rings.
If you only want a little heat, remove the seeds. If your crew enjoys high heat, leave the seeds in.
Note
You may want to wear disposable gloves, like these while handling the hot peppers.
Step 2
Combine the water, vinegar, sugar, and garlic in a medium saucepan and bring to a rolling boil. Stir all the ingredients with a wooden spoon, until the sugar and salt are dissolved.
Once the brine begins to boil, add the jalapeno slices and stir. Then immediately remove from heat and set aside for about 10 minutes. You will notice the jalapenos begin to change colors as they absorb the hot brine.
Step 3
Scoop the jalapenos mixture into the mason jars using tongs and then pour the vinegar mixture over the jalapenos. You can use a funnel if you need to for adding the juice to the jars.
Note
For best results always use clean sterilized jars for canning any food. A pint jar is a perfect size for a fresh batch of these pickled peppers.
Step 4
Allow the filled jar of pickled jalapeno peppers to cool for 20 minutes and then place the lid on tightly. Cool completely and sit in the refrigerator until ready to serve.
Make these Sheet Pan Nachos and enjoy your freshly made from scratch Pickled Jalapenos.
Top a Homemade pizza like this recipe with your jalapenos.
How long are pickled jalapenos good for?
These easy homemade pickled jalapeños can be stored in the refrigerator for up to about 4 weeks. I have heard some folks say theirs were good for up to 2 months but I don’t trust them beyond 4 weeks. It’s a simple recipe, make some more.
Do you have to use a Mason Jar for these quick pickled jalapenos?
The short answer is no. You can use any jar with a tight-fitting lid.
Can pickled jalapenos be stored in the cabinet?
We are not literally ‘canning’ these using a boiling water bath or a pressure canner, therefore they must be stored in the refrigerator.
Variations to this recipe for pickled peppers
- Slice the jalapenos as thin or thick as you prefer
- Add more or less sugar depending on how sweet you like your pickled jalapenos
- Add a few carrots cut into rounds for color
- You can add tiny pearl onions if you like
- Add a few Red onions or red bell peppers sliced thin to make a nice addition of color and flavor
- Use large mason jars if your family really loves this jalapeños recipe and you have lots of peppers
- You can use 6-9 jalapenos smaller peppers depending on the size or fewer large peppers
Serve Pickled Jalapenos with
Great with tacos, burgers, hot dogs, fish tacos, pico de gallo, avocado toast, fajitas, nachos, pizza, or whatever you like.
Give jars of pickled jalapenos as a Christmas gift. Food gifts are always delightful.
Quick Pickled Jalapenos Recipe
Ingredients
- 1 cup water
- 3 tbsp sugar
- 4 cloves garlic, peeled
- 1 tbsp salt
- 6 jalapenos, fresh
Instructions
- Wash and pat dry the jalapenos. Then trim the stems off the peppers and slice jalapeños into rings.
- If you only want a little heat, remove the seeds. If your crew enjoys high heat, leave the seeds in.
- Combine the water, vinegar, sugar, and garlic in a medium saucepan and bring to a rolling boil. Stir all the ingredients with a wooden spoon, until the sugar and salt are dissolved.
- Once the brine begins to boil, add the jalapeno slices and stir. Then immediately remove from heat and set aside for about 10 minutes. You will notice the jalapenos begin to change colors as they absorb the hot brine.
- Scoop the jalapenos mixture into the mason jars using tongs and then pour the vinegar mixture over the jalapenos.
- Allow the filled jar of pickled jalapeno peppers to cool for 20 minutes and then place the lid on tightly. Allow to cool completely and then store in the refrigerator.
- These easy homemade pickled jalapeños can be stored in the refrigerator for up to about 4 weeks.
Notes
My friend Rita at Harbour Breeze Home has shared this delicious Homemade Chocolate Fudge Sauce recipe. A must-have for summer ice cream treats.
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