This Pickled Jalapeño recipe is a fast and easy condiment that you will love having in your refrigerator.
My youngest and I are totally obsessed with Pickled Jalapeños. 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 jalapeño recipe for you (and her and I!) so that we can all have pickled jalapeños whenever our hearts desire.
The recipe was simple, easy to follow, and quick. Thanks for all of the work and ideas you share!
Pickled Jalapeño 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.
- Jalapeños: You want to use fresh jalapeños. This is a great recipe to use with garden jalapeños!
- 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 Jalapeños
These quick pickled jalapeños 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 jalapeños. I like to cut them relatively thin and it can be helpful to use rubber gloves when you do this like in our Jalapeño 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 jalapeños, making sure they are covered by the water.
- Let the jalapeños rest. Turn off the heat and cover for 15 minutes. Transfer them to a container and store for up to one month.
Jalapeño Artichoke Dip
Storing Pickled Jalapeños
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 don’t 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 Jalapeños last for a month in the refrigerator.
How to Use Pickled Jalapeños
I often use Pickled Jalapeños 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.
Pickled Jalapeños
Ingredients
- 5 medium to large jalapeños sliced (should equal about 3 cups sliced; read above for how to reduce spiciness of pickled jalapeños)
- 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 jalapeños more spicy
- 2 teaspoons kosher salt (you may want to use less salt if using table salt)
Instructions
- Prepare the jalapeños by washing them and slicing them. Discard the tops.5 medium to large jalapeños
- Bring the water, vinegar, garlic, salt, and sugar to a roaring boil.1 cup white vinegar, 1 cup water, 2 garlic cloves, 1 tablespoon granulated sugar, 2 teaspoons kosher salt
- Transfer to a mason jar and store in the refrigerator for up to 1 month.
Ruth Leather says
Would I be able to use banana peppers in this same recipe? Thank you!
I haven’t tried that Ruth, but it sounds delicious!
Stefanee Townsend says
I am so excited about my first batch of these wonderful Pickled Jalapenos! These are a perfect addition to the standard menus I rotate in my WW cycle. After #105 pounds down since 12/2018, adding something spicy and flavorful to my scrambled eggs with veggies breakfast this morning was a real thrill. The work was simple, easy to follow, and quick. Thanks for all of the work and ideas you share!
Patricia Morris says
To reduce the spiciness remove all of the seeds and pith.
Tara North says
Can these be canned?
I don’t have experience with canning, though, I’m sure these can be canned. I always refer people here: https://nchfp.uga.edu/publications/publications_usda.html
Angela Adams says
Is there a way of jarring these and putting these up longer? If so, how?
I don’t have experience with canning, though, I’m sure these can be canned. I always refer people here: https://nchfp.uga.edu/publications/publications_usda.html
Lucy says
Can fresh jalapeños be used instead of pickled please? Thank you. 💕
Hi Lucy, which recipe are you asking this about?
Sandy miller says
Can you can these? If they seal shouldn’t they last on a self for a longer period of time?
I don’t have enough experience with canning to give instructions on that. I always refer people here: https://nchfp.uga.edu/publications/publications_usda.html
Marquela says
Hello. Do these turn out to be soft and mushy or have a crunch still?
They end up being soft.
Pam says
Can you use frozen peppers?
Hi Pam! I haven’t tested this with frozen peppers. My concern is that they could be partially cooked (many frozen veggies are), and that would impact the final recipe.