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These homemade Quick Pickled Jalapenos add spicy tang to all your favorite foods. They’re easy to make, store in the refrigerator for up to 2 months, and taste way better than store-bought.
Throw them on everything from Chili Cheese Nachos to Pulled Pork Sliders, burgers and salads, or eat them as a snack straight out of the jar.
August and September is jalapeno month here on the farm. My garden gives us oodles and oodles of them and Quick Pickled Jalapenos are one of the first things I make.
If you didn’t know, quick pickling is a great way to get extended use from fresh vegetables. It’s also an approachable method of food preservation that doesn’t require water bath canning or other fancy equipment. Just 6 inexpensive ingredients, a saucepan, a jar, and about 10 minutes of your time. That’s it!
What Is Quick Pickling?
Quick pickling is a pickling method that uses a hot vinegar brine to ferment fresh foods. The brine creates an acidic atmosphere which preserves the pickled food for up to 2 months. With quick pickling the texture remains in tact and fresh, so no mushy pickled jalapenos here!
Quick Pickled Jalapenos Ingredients
6 simple pantry ingredients is all you’ll need to make these homemade pickled jalapenos. Keep reading for crucial ingredient notes and potential substitutions.
How to Make Quick Pickled Jalapenos
1. BRING TO A BOIL the white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and salt.
2. PACK THE PICKLED JALAPENOS into a glass jar, ladle over brine until the jar is filled to the top, screw on the lid tightly, and allow them to cool for 1 hour before refrigerating.
3. REFRIGERATE ONE DAY prior to eating. This is not necessary, but recommended because it allows the flavors to meld together and for the spice to mellow out a little bit.
Storing Information
Because the quick pickling method does not completely seal jars, you should always store your Quick Pickled Jalapenos in the refrigerator. They will last up to 2 months but you should always check the pickled jalapenos before consuming. The liquid will be clear and with no visible mold on the peppers or mouth of the jar.
3 Ways To Customize This Recipe
1. AMP UP THE SPICE: REDUCE OR OMIT THE GRANULATED SUGAR: If you’re wanting really hot Quick Pickled Peppers you can reduce or omit the granulated sugar, sugar tames spice.
3. TRY OR ADD IN DIFFERENT PEPPERS: You can use this recipe to quick pickle banana peppers, sweet tri-colored peppers, red chilis, serrano peppers, etc. Just keep in mind the softer the pepper is when raw, the softer it will be pickled.
Fun Ways To Use Your Quick Pickled Jalapenos
The list of things you can do with pickled jalapenos is endless! Here are a few of my favorites:
- Throw a few on your morning eggs or in breakfast burrito.
- Top burgers, sandwiches, Pulled Pork Sliders, or Smoked Hot Dogs with them.
- Add to your tacos, quesadillas, Chicken Taquitos, or even nachos like these Chili Cheese Nachos.
- Give your fresh salads a bright acidic note with a handful of chopped pickled jalapenos.
- Top off your pizza or my favorite Pizza Dip with Pizza Dough Balls with whole pickled jalapenos.
- Add them to your favorite dips or cheese spreads: Cottage Cheese Taco Dip, Smoked Queso Dip, Olive Dip, etc.
- Put some on my Beef Enchilada Soup, Cornbread Chili Skillet, or this Cajun seasoned Chicken Spaghetti.
- My favorite is to eat them straight from of the jar, YUMMY!
Frequently Asked Questions
More Pickled Recipes You Might Like
Quick Pickled Jalapenos
EQUIPMENT
- small saucepan - 1.5 qt
- glass jar - 16 ounce wide mouth, with an airtight lid
INGREDIENTS
- 1 ½ cups jalapeno peppers - washed and cut in 1/4 inch slices
- 1 cup distilled white vinegar - 5% acidity
- 1 cup water
- 2 cloves garlic - smashed and roughly chopped
- 1 tablespoon granulated sugar - reduce or omit for spicier jalapenos
- 2 teaspoons kosher salt
INSTRUCTIONS
- To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt. Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved. Set aside.
- Pack the jalapenos in a clean glass jar and pour over the warm (not boiling) brine. Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
- Refrigerate for at least 4 hours, 1 day is recommended, prior to eating.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight glass jar, for up to 2 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Why last only 2 months? They are in vinegar like pickles. Which last a long time in the refrigerator.
Hey Barb,
This recipe is not prepared to be shelf stable. Basically, quick pickling does not kill the other bacteria, pathogens, or fungi that can spoil your jalapenos or pickles like the traditional canning process does.
Now don’t get me wrong, your quick pickled jalapenos might last longer than 2 months, but this is the standard for safety.
~Elizabeth
These were so good! I absolutely loved the garlic. We used these for nachos but can’t wait to try them on everything!