This Pickled JalapeƱo recipe is a fast and easy condiment that you will love having in your refrigerator.
My youngest and I are totally obsessed with Pickled JalapeƱos. In fact, we go through so many jars because we love them on our tacos that much. She and I are often fighting for the last one at the bottom of the jar.
I’m so pumped to have this pickled jalapeƱo recipe for you (and her and I!) so that we can all have pickled jalapeƱos whenever our hearts desire.
The recipe was simple, easy to follow, and quick. Thanks for all of the work and ideas you share!
Pickled JalapeƱo Ingredients
One of the best things about this recipe, besides how quickly it comes together, is how few ingredients you need. In addition to water, you need five ingredients.
- JalapeƱos: You want to use fresh jalapeƱos. This is a great recipe to use with garden jalapeƱos!
- Vinegar: We are using basic white vinegar for this recipe.
- Salt: You can certainly skip the salt, but I like the bit of flavor it adds to the recipe and how it helps balance the spice.
- Sugar: The sugar balances the spice and acid in this recipe without making it sweet.
- Garlic: This is great for a little added flavor to the recipe.
That’s it! So easy to make this family favorite.
How to Pickle JalapeƱos
These quick pickled jalapeƱos are perfect because how fast they are to make. This is just a brief overview of the recipe. For the full recipe with the measurements, see the recipe card at the bottom of the post.
- Start by slicing your jalapeƱos. I like to cut them relatively thin and it can be helpful to use rubber gloves when you do this like in our JalapeƱo Poppers.
- Make the brine for pickling. In a medium stock pot combine water, vinegar, sugar, salt, and the garlic cloves.
- Bring the brine to a roaring boil. Add the jalapeƱos, making sure they are covered by the water.
- Let the jalapeƱos rest. Turn off the heat and cover for 15 minutes. Transfer them to a container and store for up to one month.
JalapeƱo Artichoke Dip
Storing Pickled JalapeƱos
To be on the safe side, I would only keep these in the refrigerator for a month. While many resources suggest they will last longer, there are many factors that can shorten the time that they last – such as the purity of the vinegar.
When it comes to any homemade ingredients, always play it safe, and rely on your sense of taste and smell. If they smell off sooner than a month, discard them.
Spiciness
These are fairly spicy when eaten right after making them. If you would like to reduce the spice, I would recommend removing all of the seeds and ribbing before you slice them. The easiest way to do this is to slice the pepper in half and use a spoon to scrape out the insides. Then slice them into half moons.
You can reduce the spiciness further by using 2 tablespoons of sugar instead of one. Additionally, the longer they sit in the refrigerator the less spicy they become.
FAQ
I donāt have enough experience with canning to give instructions on that. I always refer people here.
As mentioned above these are fairly spicy. The longer they sit the less spicy they become. See the section above for further tips how to reduce the spiciness.
Quick pickled JalapeƱos last for a month in the refrigerator.
How to Use Pickled JalapeƱos
I often use Pickled JalapeƱos as an ingredient in recipes, not just as a condiment. Though these are absolutely fantastic on top of my Chicken Tacos. Here are some of my favorites:
If you make this recipe or any of my other recipes, leave me a comment letting me know.
Recipe Video
Pickled JalapeƱos
Ingredients
- 5 medium to large jalapeƱos sliced (should equal about 3 cups sliced; read above for how to reduce spiciness of pickled jalapeƱos)
- 1 cup white vinegar (236.58 ml)
- 1 cup water (236.58 ml)
- 2 garlic cloves
- 1 tablespoon granulated sugar less if you want your jalapeƱos more spicy
- 2 teaspoons kosher salt (you may want to use less salt if using table salt)
Instructions
- Prepare the jalapeƱos by washing them and slicing them. Discard the tops.5 medium to large jalapeƱos
- In a medium saucepan, bring the water, vinegar, garlic, salt, and sugar to a roaring boil. Then add the jalapeƱos, stirring to combine. Turn off the heat, cover, and let sit for 15 minutes.1 cup white vinegar, 1 cup water, 2 garlic cloves, 1 tablespoon granulated sugar, 2 teaspoons kosher salt
- Transfer the jalapeƱos to a mason jar. Cover with the liquid brine and store in the refrigerator for up to 1 month.
Care says
I don’t understand.
Prepare the jalapeƱos by washing them and slicing them.
Bring the water, vinegar, garlic, salt, and sugar to a roaring boil.
Do the peppers get boiled?
Or are they added after the boiling is complete?
Do you cool the liquid before adding the peppers?
The video isn’t working, but that might have helped.
Sorry about that! Those instructions weren’t at all clear. I’ve updated them so they are easier to follow. But you bring everything to a roaring boil, stir in the sliced jalapeƱos, then turn off the heat and let it all rest for 15 minutes. Move the jalapeƱos to a mason jar and top with the brine.