Pickled jalapeños will uplevel any meal!
This crazy easy recipe makes spicy pickled jalapeños in minutes.
Jalapenos can be found fresh year-round at almost any grocery store and this quick homemade recipe means they can enjoyed anytime!
An Easy Quick Pickle
- These easy homemade pickled jalapeños need few ingredients and take just 2 minutes on the stove.
- These pickled jalapenos taste so much better than store-bought. They’re fresh and and delicious!
- You can add these to any wrap, burger, or sandwich for an extra kick!
- Homemade gift idea! Make hostess gifts by making a batch or two of this pickled jalapeños recipe by placing them in small jars tied with a ribbon!
Ingredients for Pickled Jalapenos
Jalapeños – Choose deep green jalapeno peppers without any blemishes. You can add other types of peppers if you’d like.
Brine – Water, vinegar, and salt is all you need. I prefer white vinegar, but apple cider vinegar will work in this recipe too. Feel free to add fresh herbs like dill or even a sprig of rosemary before refrigerating.
Variations
- Peppers – Add chili peppers, bell peppers, habanero or banana peppers
- Onion – Sliced onions (white or red onions work) and extra garlic can be added.
- Veggies – Sliced carrots (sticks or coins) can be pickled with jalapeño peppers.
- Herbs – Try adding spices like black peppercorns, coriander seeds, or a dash of cumin seeds or mustard seeds for extra flavor!
How to Pickle Jalapeños
From start to finish, pickled jalapenos are ready in 20 minutes tops!
- Bring water, sugar, vinegar, and salt (per recipe below) to a boil.
- Add sliced jalapeños and garlic and simmer for two minutes.
- Transfer jalapenos, garlic, and liquid to a jar and cool completely.
PRO TIP: A mandolin will make quick and even work of slicing jalapenos and garlic!
How to Store Quick Pickled Jalapeños
Keep pickled jalapenos in a jar or container with a tight-fitting lid in the refrigerator and use within 3 months.
Perfect Pickled Peppers
- Wear gloves and be careful when cutting peppers!
- Use fresh peppers that are clean and uniform in size.
- For best results, use kosher salt instead of iodized table salt. Table salt may make the brine cloudy or change the color of the peppers.
- Store your peppers in a clean mason jar or glass jar with a good seal.
- Be sure to wait at least 2 days before opening the jar to give the peppers a chance to soak with the garlic in the brine.
Ways to Use Pickled Jalapeños
The uses for pickled jalapenos are endless. From topping burgers to adding in salads, I am constantly finding new ways to use them.
Did you try these Pickled Jalapenos? Be sure to leave a rating and a comment below!
Quick Pickled Jalapenos
Pickled Jalapenos are crisp, fresh, and full of heat!
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Using a knife or mandoline, slice the jalapenos to ¼-inch thick (gloves are recommended).
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In a medium saucepan or pot, bring water, vinegar, salt, and sugar to a boil.
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Add the jalapenos and garlic and let simmer for 2 minutes.
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Pour the jalapenos, garlic and the pickling liquid into a jar and cool to room temperature on the counter.
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Once cooled, add the lid and refrigerate for at least 2 days before eating.
These jalapenos will keep up to 3 months in the fridge. This recipe has not been tested for canning.
Serving: 1cup | Calories: 33 | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 108mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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