You are going to want to whip up some of these Quick Pickled Jalapenos. They are easy to make, add a spicy, salty, sweet flavor to all your favorite foods, and use only 6 inexpensive ingredients.
We will use the quick pickling method in this recipe which means homemade pickled jalapenos in no time. They keep in the refrigerator for up to 2 months and taste delicious on everything from Chili Cheese Nachos to Pulled Pork Sliders to burgers and tacos or straight out of the jar!
Reasons to LOVE Homemade Pickled Jalapenos
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!
I also have a super delicious Quick Pickled Carrots recipe too. It’s an old fashioned pickling recipe. We love them here in the midwest.
Ingredients for Pickled Jalapenos
6 simple pantry ingredients is all you’ll need to make these homemade pickled jalapenos. Keep reading for crucial ingredient notes and potential substitutions.
Equipment Needed
- Small Saucepan: A 1.5 qt is the perfect size, I use this stainless steel pan from Cuisinart.
- Lidded Glass Jar: Make sure the jar is properly cleaned and sterilized. I like using these wide mouth jars from Mason.
How to Make Pickled Jalapenos
1. BRING TO A BOIL the white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and salt. Remove mixture from the heat once it has come to a boil and the granulated sugar has fully dissolved.
2. STIR IN THE SLICED JALAPENOS and allow the mixture to sit and cool for 10 minutes.
3. 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.
NOTE: I recommend refrigerating your quick pickled jalapenos at least 1 day prior to eating. This helps the flavors to meld together and the spice to mellow a bit.
Storing Information
Because the quick pickling method does not completely seal jars, you should always store them in the refrigerator. They will last up to 2 months but you should always check the pickled jalapenos before consuming. The liquid should be clear and with no visible mold on the peppers or mouth of the jar.
4 Ways to Customize Quick Pickled Jalapenos
1. THE CRUNCHIER JALAPENO METHOD: If you are wanting crunchy jalapenos rather than a softer jalapeno, try these instructions. Add the raw, sliced jalapenos to a clean jar and then pour over the brine (it should be boiled and cooled for 10 minutes prior to pouring). Follow the remaining directions as written.
2. REDUCE OR OMIT THE GRANULATED SUGAR: This makes for a spicier pickled jalapeno.
4. TRY DIFFERENT PEPPERS OR USE A VARIETY: Banana peppers, sweet tri-colored peppers, red chilis, serrano peppers, etc. Just keep in mind the softer the pepper is raw, the softer it will be pickled.
How to Use Pickled Jalapenos
The list of things you can do with these quick 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: Smoked Queso Dip, Olive Dip, etc.
- My favorite is to eat them straight from of the jar, YUMMY!
Frequently Asked Questions
More Quick Condiment 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.
- Remove from heat and stir in the jalapeno slices. Allow it to sit and cool for 10 minutes.
- Pack the pickled jalapenos to a clean glass jar and top off the jar with brine.
- Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
- Refrigerate for at least 4 hours (I recommend 1 day) prior to eating.
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight glass jar, for up to 2 months.
The Crunchier Jalapeno Method:
- Add the raw, sliced jalapenos to a clean jar and then pour over the brine (it should be boiled and cooled for 10 minutes prior to pouring). Follow the remaining directions as written.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
These were so good! I absolutely loved the garlic. We used these for nachos but can’t wait to try them on everything!