Pickled Jalapenos whip up in under 10 minutes with NO canning! Add delicious spice to any meal especially tacos, nachos, enchiladas or chili!
If you planted jalapenos in your garden, chances are you have more than you know what to do with right now. If that’s the case, this recipe is just in the nick of time. But if you’re like me, good fresh jalapenos are as close as the grocery store and available all year round.
We put Pickled Jalapenos on (and in) many dishes – mostly Mexican themed recipe – but sometimes we even dice them and add to cheesy scrambled eggs for breakfast.
We’re pickling these peppers in just 10 minutes which leaves plenty of time to sit back and enjoy.
Pickled Jalapenos are incredibly easy to make because there’s no canning involved just like these 5 Minute Refrigerator Dill Pickles (another popular recipe on the blog).
Pickling is for all of us that want good tasting food with bright, zesty flavor without the hassle of thermometers, sterilized jars or hours of time.
The vinegar-salt brine acts as a natural preservative making it super simple and quick to get this spicy, crisp, undeniably delicious condiment that elevates so many dishes anytime you want.
Why make your own pickled jalapenos?
They’re super quick and easy to make.
Because fresh jalapenos are always available, you can make them all year.
They taste better than store bought!
Homemade is way less expensive.
If these reasons don’t convince you, jalapenos are said to help with weight loss by boosting your metabolism, increasing fat burn and reducing your appetite.
what do pickled jalapenos taste like?
Pickled Jalapenos are a little tangy from the vinegar and slightly sweet from the sugar with a pop of bold spicy flavor. In short, they’re every.bite.delicious.
what’s in pickled jalapenos?
- fresh jalapenos
- white vinegar
- garlic cloves
- granulated sugar
- kosher or sea salt
how to make pickled jalapenos in 10 minutes:
Slice the jalapenos about 1/4″ thick discarding the stems then peel and smash the garlic cloves.
How to smash garlic cloves:
To smash the garlic put a single clove (unpeeled) under a large chef’s knife on a flat surface, like a cutting board. Make sure the sharp side is facing away from you. Hit the flat edge of the blade firmly with the heel of your hand. This smashes the garlic clove and releases the garlic flavor. It also makes it easier to remove the peel.
Combine the vinegar, water, garlic, sugar and salt to a pot then bring to a full boil, stirring to make sure the sugar and salt are dissolved.
Add the jalapeno slices to the liquid, stir then remove the pot from the heat. Cool slightly for 6-8 minutes, then remove the garlic and transfer the peppers to one large or a couple of small jars.
Top the jalapenos with the brining liquid and once they’ve cooled completely, add the lid and store in the refrigerator.
Check out the photos below that show how the color of the peppers change from fresh to pickled!
Tips for the best Pickled jalapenos:
- Start with fresh jalapeno peppers.
- Use kosher or sea salt instead of iodized table salt.
- Store in clean glass jars with airtight lids.
- Keep them refrigerated immersed in their brining liquid so they stay crisp and fresh.
How long will they last?
Kept refrigerated in airtight jars these peppers will be fresh and crisp up to 3 months. Around my house they don’t last more than a week or two – they’re that good!
What to do with pickled jalapenos:
If you’ve tried the #1 appetizer on the blog (click the link ⇐ to see which recipe it is), you know they play a starring role in one of our favorite party foods. Here are a few other ideas for what to do with these Pickled Jalapenos. There are many more too!
Jalapeno Popper Pigs in a Blanket – reader’s favorite appetizer!
Chipotle Ground Beef Tacos – easy weeknight recipe . . . elevated.
Salsa Chicken – just 4 ingredients in the slow cooker = flavorful chicken for tacos, burritos and more!
Grilled Nachos – beef or chicken – load them how you like and cook completely on the grill!
Beef Chili – classic ground beef-bean chili with bold, spicy flavor.
White Chicken Chili – easy, 5 minute prep then hands-off in the slow cooker.
If you tried this Pickled Jalapenos recipe or any other on the blog then I hope you’ll leave a comment and some stars!
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- 1 pound fresh jalapenos approx. 7-8 peppers depending on size
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 1 tablespoon granulated sugar
- 1 tablespoon kosher or sea salt
- Slice the jalapenos about 1/4″ thick and discard the stems.
- Combine the vinegar, water, garlic, sugar and salt in a pot then bring to a full boil stirring to make sure the sugar and salt are dissolved.
- Add the jalapeno slices, stir then remove from the heat. Cool slightly for 6-8 minutes, then remove the garlic and transfer the peppers to one large or 2-3 small jars.
- Top with the brining liquid and once they’ve cooled completely, add the lid and refrigerate.
Jalapeño, the right tang for most any occasion. Show me the heat. This keeps em at the ready for any use. Try em in anything.
Thanks Ramon! So many uses for these tangy-spicy treats! 🙂