Once you give this quick pickled jalapenos recipe a try, I guarantee you won’t go back to store-bought canned jalapenos ever again. Best of all, this recipe comes together in about 10 minutes, without preservatives and with fresh ingredients!
Table of Contents
I’m always looking for ways to recreate my favorite foods at home using better techniques and ingredients. Canned pickled jalapenos are cheap and widely available, but how confident are you that the peppers they used are the best quality? What about the other ingredients and preservatives?
When I pickle my own produce, especially produce I’ve grown myself, I know exactly what is going into the recipe.
I make this recipe regularly in the summer months when my jalapeno plants start producing peppers. At first, you might only get a handful of peppers so there’s no point in making a big batch of pickled jalapenos for long-term storage.
This recipe works out well because you can make a smaller or larger batch based on what you have on hand.
Enjoy these spicy peppers with tacos, burritos, grain bowls, on pizza… the possibilities are endless. You can even chop them up finely and add them mayonnaise to make a spicy and briny aioli-type sauce. Use the pickling juice in salad dressings or marinades.
Ingredients
A few simple ingredients and just a few minutes are all you need.
- Jalapeno Peppers: This is a pickled jalapeno pepper recipe after all, but the same principle can be applied to other chiles like Serrano peppers. Make sure to also try my pickled banana pepper and Pickled Serrano Peppers recipes too! If you prefer a sweet and sour flavor instead of spicy, try my pickled sweet peppers!
- Vinegar: I like to keep this recipe pretty classic with distilled white vinegar, but you can totally use apple cider vinegar, white wine vinegar or rice vinegar. Or better yet, combine them. A light-colored vinegar is best here, don’t use red wine vinegar or anything darker.
- Sugar. The sugar in this recipe helps offset some of the heat from the peppers and the astringency of the vinegar. You can adjust to your personal preference.
See the recipe card for full information on ingredients and quantities.
How to Make Quick Pickled Jalapenos
This pickled jalapeno recipe comes together in just a few simple steps.
Step 1. Prep. To a non-reactive pot, add the water, vinegar, salt, sugar, crushed garlic and sliced jalapeno peppers. Turn the heat on high.
Step 2. Boil. As soon as the mixture comes to a boil, turn the heat down to medium-low and simmer for 5 minutes. The jalapeños will change color from bright to dull green.
Step 3. Transfer. Carefully transfer the hot jalapenos to a mason jar along with the pickling liquid. If there isn’t enough liquid to cover the jalapenos completely, top with extra vinegar.
Step 4. Seal. Seal the jar with a lid and let it come to room temperature then refrigerate. The jalapenos can be enjoyed as soon as they have cooled down.
Quick Pickled Jalapenos Video Tutorial
Storage and Safety Information
Make sure your equipment and jars are clean (with hot soapy water) and sterilized if possible before proceeding with the recipe. This will help reduce the chance of bacterial growth.
This recipe was NOT tested for water bath canning. These are quick pickles, meaning they can be consumed right away or allowed to pickle further in the fridge.
Technically they are a type of refrigerator pickle, just like in my other easy pickling recipes, Mexican pickled onions, pickled cherry tomatoes, pickled green tomatoes, pickled cauliflower, Giardiniera (pickled Italian vegetables), Escabeche (Mexican Pickled Vegetables), Danmuji (Korean Pickled Radish), and pickled turnips.
Also, check out my 11 Essential Pickle Recipes!
If you observe any unusual growths or odors, discard the batch. When in doubt, throw it out.
To learn more about pickling (as well as lacto-fermenting, drying, confit and other preservation techniques), check out my book, Seed to Table.
Expert Tips
- Wear gloves. When handling hot peppers, I recommend that you wear latex or nitrile gloves to protect yourself.
- Use non-reactive equipment. Acid can react with metal and plastic so use non-reactive equipment like ceramic or enameled pots and glass mason jars.
- Get creative. Feel free to add some other ingredients to this quick pickle like carrots, onions, green beans (try my Dilly Beans recipe), or cucumbers. Make sure to try my Escabeche (Mexican Pickled Vegetables) recipe too.
Recipe FAQs
Store in an airtight container, preferably glass, in the refrigerator for up to 1 month.
This recipe is for a quick pickle, meaning there is no need to can or preserve for long-term storage.
Absolutely. Try it with red onions, cucumbers, cauliflower, and other vegetables. One tip: Make sure you cut and slice your vegetables into small pieces so that they can pickle quickly.
Other Pickling Recipes
Preservation
Levantine Recipes
Appetizers
Levantine Recipes
If you make this 10-Minute Quick Pickled Jalapenos recipe or any other preservation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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10-Minute Quick Pickled Jalapenos
Ingredients
- 1 lb Jalapeno peppers – Sliced into thin rings
- 1 cup Water
- 1 cup White vinegar
- 1 tbsp Kosher salt or sea salt
- 2 tsp Sugar – Use less or more if you prefer
- 1 Garlic cloves – Crushed
Instructions
- Prep. To a non-reactive pot, add 1 lb Jalapeno peppers (sliced), 1 cup Water, 1 cup White vinegar, 1 tbsp Kosher salt or sea salt, 2 tsp Sugar, and crushed garlic. Turn the heat on high.
- Boil. As soon as the mixture comes to a boil, turn the heat down to medium-low and simmer for 5 minutes. The jalapeños will change color from bright to dull green.
- Transfer. Carefully transfer the hot jalapenos to a mason jar along with the pickling liquid. If there isn’t enough liquid to cover the jalapenos completely, top with extra vinegar.
- Seal. Seal the jar with a lid and let it come to room temperature then refrigerate. The jalapenos can be enjoyed as soon as they have cooled down.
Video
Notes
- Jalapeno Peppers: This is a pickled jalapeno pepper recipe after all, but the same principle can be applied to other chiles like Serrano peppers.
- Vinegar: I like to keep this recipe pretty classic with distilled white vinegar, but you can totally use apple cider vinegar, white wine vinegar or rice vinegar. Or better yet, combine them. A light-colored vinegar is best here, don’t use red wine vinegar or anything darker.
- The sugar in this recipe helps offset some of the heat from the peppers and the astringency of the vinegar. You can adjust to your personal preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How long do they remain safe to eat in the refrigerator?
It’s mentioned in the post above, about 1 month (or even more if you use clean utensils everytime you pick them out, as this helps prevent spoilage).