These quick pickled jalapenos are a great way to add a tangy kick to a variety of meals! This simple recipe can be made in just 20 minutes and yields the tastiest pickled jalapenos that can be enjoyed for months. Whether you have a garden or just love spice, these pickled jalapenos are the perfect way to preserve your peppers!
Ingredient Notes & Possible Substitutions
White Vinegar – White vinegar makes a great option for pickling because it is inexpensive, neutral flavored and clear. If concerned about genetically modified corn, choose an organic brand of white vinegar. Apple cider vinegar may be used as it’s tart and slightly fruit flavor pairs well with the jalapenos, but expect an amber-colored, cloudy appearance.
White Sugar – Granulated white sugar is used in a small amount in this recipe. You can also try using honey in place of sugar, which will also give the pickling brine a slight amber color.
Pickling Salt – Pickling salt is finely ground so it easily dissolves into warm water and does not contain iodine. Other types of salt can be used in this recipe, but I would recommend avoiding salt with large or coarse granules because these will be harder to dissolve.
Jalapenos – The amount of jalapeno peppers you use in this recipe will vary based on the size of pepper. Use 10 smaller peppers or 8 larger peppers to yield about 300 grams when weighed whole (about ⅔ of a pound).
How to make Quick Pickled Jalapenos
Pickling jalapenos is quick, easy and can be done in just 20 minutes! Here is how:
- Mince the garlic (you'll want at least 1 tablspoon, more if you love garlic!) and slice the jalapenos into ¼ inch slices and discard the tops. Be sure to wear gloves to keep the casapcin off your hands!
- In a medium saucepan, combine the vinegar, water, sugar and minced garlic and stir. Bring the mixture to a boil.
- Once boiling, remove it from heat and add in the sliced jalapenos. Stir to combine and then let the jalapenos sit in the vinegar/water mixture for about 10 minutes.
- After 10 minutes, remove jalapenos from the saucepan with tongs and place in a glass jar. Fill the jar with the brining liquid so that the jalapenos are submerged and seal it with a lid. They are ready to use right away or can be store for up to 2 months!
How long can I store pickled jalapenos?
These pickled jalapenos can be stored in an airtight container in the fridge for up to 2 months, even without canning. The acidity from the vinegar helps prevent bacterial growth, extending the shelf life past what would be expected with other types of preparations.
Can I use traditional canning practices to can these pickled jalapenos?
Yes! Canning can be a great way to preserve and store these pickled jalapenos for longer than 2 months. Because we use vinegar in this recipe, both the pressure and water bath method can be used. Before canning, you will want to make sure you have enough brine to fully submerged the jalapenos. To do so, you can double the amount of water, vinegar, salt, sugar and garlic used. If canning, you will want to be sure to use vinegar that has 5% acidity to ensure safety of your canned peppers. Both apple cider vinegar and white vinegar have 5% acidity. If canned properly, pickled jalapenos will store for up to 18 months.
Can I use red jalapenos for this recipe?
This recipe can use red or green jalapenos or a combination of the two. Red and green jalapenos come from the same plant. Red jalapenos are more mature and are spicier than green peppers, but also sweeter (like red bell peppers vs. green). The longer the pepper has to ripen the spicier it will become. Green jalapenos with lines running down the length of the pepper are more mature and tend to be spicier compared to smooth green peppers.
Pickled jalapenos make great additions to many dishes. Here are some ideas:
- Add them to nachos. Nachos are nopt supreme without pickled jalapenos!
- Throw them on top opf tacos or taco salads for a crunchy kick!
- Add them to classic handheld items like burgers or sandwiches.
- Use them as a tasty topping on homemade pizza.
- Add some spice tyo your morning by using them in almost any egg dish.
- You can also use the brine in place of vinegar in dressings and marinades to give them a salty, tangy kick.
- For sweet and spicy pickled jalapenos, add 2+ tablespoons of sugar to the water/vinegar mixture.
- For extra heat and a pop of color, toss in a few red chilies or red jalapeno peppers.
- To reduce the heat, select young jalapenos (green jalapenos without the veining/scaring down the sides of the peppers) and remove some of the seeds as this is the biggest contributor to spice.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Quick Pickled Jalapeños
- Cutting board
- Jar with lid
- ½ cup Organic white viengar
- ½ cup Water
- 1 Garlic clove, large (about 1 tbsp minced)
- ½ tbsp White sugar
- ½ tbsp Pickling salt (regular salt will also work)
- 8-10 Jalapeños, thinly sliced (about 300 g or 10 oz)
- Prepare the ingredients by peeling and mincing the garlic and slicing the jalapenos into ¼ inch slices, discarding the tops. Wear gloves when handling the jalapenos to prevent the capsaicin from getting on your skin.
- In a medium saucepan over high heat, mix the vinegar, water, sugar, and minced garlic and allow the mixture to come to a boil.
- Once boiling, remove the pan from the heat, add the sliced jalapenos, and stir. Let the jalapenos sit in the vinegar/water mixture for about 10 minutes.
- After 10 minutes, remove the jalapenos from the saucepan with tongs and place in a glass jar (16-ounce or larger). Fill the jar with the brining liquid so that the jalapenos are submerged and seal it with a lid. Use right away or stored in the fridge for up to 2 months.