Use this super easy method to make pickled jalapeño peppers in under 10 minutes! Crisp, crunchy, and bursting with flavor, you’ll have a yummy addition to taco night.
Vegetable gardens can be hit or miss. My first year growing peppers, I had four plants and got maybe 3 peppers in total. One plant didn’t produce any fruit at all!
The next year, though, I had two jalapeño plants that ended up producing more jalapeños than I knew what to do with!
We added jalapeños to everything: Homemade Pizza, Oven-Roasted Potatoes, Beans and Rice…but somehow, we still had even more left!
I don’t know about you, but when my garden produces THAT MUCH of something, it’s time to move beyond adding it to meals and figure out how to save some of it for the future.
That’s when I thought about making pickled jalapeño peppers!
QUICK PICKLED JALAPEÑOS
As it turns out, making pickled jalapeños is REALLY easy. It’s just as easy as my Homemade Hot Sauce Recipe, and just as delicious!
Aside from being easy, this quick pickles recipe is:
- Quick. They’re ready in 10 minutes or less.
- Good! You’d be surprised at just how delicious pickled jalapeños are!
- Versatile. Use them as pizza toppings or make your favorite Restaurant-Style Salsa.
- Hot…or not. You can adjust the heat on pickled jalapeños, which is great if you have a hot plant like I do!
- Great for big batches. My jalapeño pepper plant produces 6-7 peppers PER DAY. Thankfully, this recipe can easily be doubled or tripled as needed!
INGREDIENTS FOR PICKLING JALAPEÑO PEPPERS
You’ll be surprised at how short the ingredient list is for homemade pickled jalapeno peppers. And you might be even more surprised that you likely have everything you need already in your pantry!
- Jalapeños. You need 6-7 for the recipe below. If you have more, double or triple the recipe! I prefer sliced jalapeno peppers over whole peppers since they are easier to add to other dishes.
- White vinegar. Plain white vinegar is what you need for this. You could use apple cider vinegar in a pinch, but it will affect the flavor.
- Water. To have enough pickling liquid to cover the jalapeños.
- Garlic cloves. A couple of minced garlic cloves add a nice flavor to the pickled jalapeño peppers.
- Sugar. Not much – just a little bit to help with the heat.
- Salt. Not much here either – just a bit for flavor.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
And that’s it! So, pull out your stockpot and let’s get started pickling jalapeño peppers!
HOW TO MAKE QUICK PICKLED JALAPEÑO RECIPE
This truly is a 10-minute pickled jalapeño recipe and it’s only four steps:
Step 1. Combine the vinegar, water, garlic, salt, and sugar in a large saucepan and bring to a boil.
Step 2. Add the sliced jalapeños, stir well, and remove from the heat. Note: I strongly recommend you wear disposable gloves when you cut the jalapeno peppers. The spicy oils from the peppers can transfer from your hands to your eyes very easily!
Step 3. Let the peppers sit for 8 minutes.
Step 4. Use a ladle to remove the peppers from the pot and place them in a glass mason jar. Pour the hot brine mixture over the jalapeños to fill the jar. Screw on the lid until it seals. Cool completely to room temperature before storing.
See? Isn’t that EASY?!
Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.
HOW TO CAN PICKLED JALAPEÑO PEPPERS
According to the USDA canning guide, pickled jalapeños can be canned via water bath and processed for 10 minutes.
If canning scares you, you can freeze pickled jalapeños in glass jars. Here’s how to freeze glass jars without breaking them. Try these small glass jars to freeze them in perfect portions for taco night!
TO SERVE PICKLED JALAPEÑOS
Pickled jalapeño peppers make a flavorful addition to all sorts of meals! We love pickled jalapenos on all sorts of dishes!!
- Homemade Pizza
- Oven-Roasted Potatoes
- Spicy Citrus Black Beans
- Tex-Mex Migas
- The Best Burger Recipe
- Make Rice Bowls with Pork Carnitas and Fajita Veggies
- Put them out on taco night along with Ground Beef Taco Meat, Corn Tortillas, and Lime Crema
- Add them to Vegetarian Chili for an extra kick!
- Don’t forget the basics like sandwiches, salads, and nachos!
JALAPEÑOS PICKLES FAQS
Are jalapeños pickles hot?
They can be, depending on how hot your peppers are and how much sugar you add. My pepper plant happens to be super-hot, but we like it that way. I just added 1 Tablespoon of sugar per batch. You can add more or less sugar to control the heat. Pickled jalapeño peppers also mellow the longer they’re in the fridge, so if you find them to be too spicy initially, give them a few days and see how you like them!
Are pickled jalapeños healthy?
With a simple ingredients list, you’ve got a real food condiment packed with flavor! Most of the sugar will stay in the brining liquid, so I think they are a great option!
What about pickled jalapeños with carrots and onions?
If you’d like, you can certainly add carrots and onions, just like the store-bought canned jalapeños come with. Just slice them up and throw them in the pot when you add the peppers.
OTHER FAVORITE PRESERVING TUTORIALS
- How to Can Diced Tomatoes
- Quick Pickled Red Onions
- Freezer Strawberry Jam
- 15-Minute Homemade Hot Sauce (Frank’s Copycat)
- How to Can Applesauce
- Homemade Pumpkin Puree
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Pickled Jalapenos
Use this super easy method to make pickled jalapeño peppers in under 10 minutes! Crisp, crunchy, and bursting with flavor, you’ll have a yummy addition to taco night.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 8 oz 1x
- Category: Sauces/Condiments
- Method: Boil
- Cuisine: American
Ingredients
- 1 cup white distilled vinegar
- 1 cup water
- 2 garlic cloves, minced
- 1 Tbsp granulated sugar
- 1 Tbsp salt
- 6–7 jalapeno peppers, sliced
Instructions
- Combine the vinegar, water, garlic, sugar, and salt in a large pot and bring to a boil. Add the jalapeno slices, stir well and remove from the heat.
- Let the peppers sit for 8 minutes.
- Use a ladle to remove the peppers from the pot and to a glass jar. Pour the liquid over the jalapenos to fill the jar.
Notes
- Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.
Nutrition
- Calories: 141
Leave a Comment