Quick 10 Minute Pickled Jalapenos

Quick 10 Minute Pickled JalapenosCan you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier and is well worth the time.

These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.

This method also works well with any other type of chilis or even sliced pickles. I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! You can also control the heat level but adding more or less sugar. I used 2 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.

Quick 10 Minute Pickled Jalapenos

Quick 10 Minute Pickled jalapeno

I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.
4.6 from 69 votes
Print Rate
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 jar
Author: Layla

Ingredients

  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers thinly sliced

Instructions

  • Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

  • Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

  • Store in the fridge for up to two months.

Quick 10 Minute Pickled Jalapenos

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    Comments

    jolene ecker

    What size jar? Thanks!

    Balqees

    Can i make it with feozen JALAPEÑOS?

      Layla

      I’ve never tried it with frozen jalapenos so I can’t answer without further recipe testing!

    Adria

    Best pickled jalapeño recipe. Can’t keep them in the fridge! So way to make!!

    Michael ernsy

    Best pickled pepper recipe I’ve ever had. I used this to pickle sweet ITALIAN peppers that turned out great. Even in late october I’m still picking peppers!

    Tony

    I’m planning to make this, but was wondering if there is a reason to boil the peppers with the brine solution? It seems like extra work and a hassle. Why not just fill the jar with peppers and then pour in the brine solution?

    Mark Piskorowski

    I used all red jalapenos n a couple scotch bonnets , Excellently delicious

    Dawn

    Can these be canned in a hot water canner?

    Carolina

    i made the recipe and I have some answers that will hopefully help people. First, i measured about 4-5 peppers per cup, so per the recipe you should use a pint jar. Since i had 6 cups of peppers, i tripled the recipe. UNFORTUNATELY, i was left with 2 and a half cups of liquid after filling only two pint jars. which means that I think that you need somewhere between 12-15 peppers for one pint unless your jalapeños are wicked large. Also, i would lessen the amount of liquid, cause I don’t like to waste anything, so i didn’t like throwing away 2 and a half cups of brine. So next time I think I would just do half a cup of water and the same of vinegar, instead of the full cup. Additionally, please note that I like to pack my jars, so keep that in mind. I hope that helps everyone.

    As for the taste, I read so many reviews that loved them, but I’m still not too convinced. Maybe they’ll taste better in a couple of days. Also I think I should have used apple cider vinegar, I think it would give it a better taste overall. Please let me know if you followed any of my suggestions and if it worked for you.

    Diane

    Can these be canned? Would love to gift these for the Holidays.

    Richard Larson

    Do this but leave out sugar and add a couple sprigs of dill and onions to the jar.
    I also just put the jalapenos in the jar and boiled the liquid and pour in and let sit for about 10 min and start snacking. Then put in fridge.

    Samuel Clark

    THESE CAME OUT GREAT. MY FATHER IS AN OLD SCHOOL PICKLER/CANNER AND SWEARS BY HIS MOTHER’S OLD RECIPES. HE TRIED THIS AND SAID, “THIS IS GREAT!” NEXT YEAR I’LL BE GROWING MORE THAN ONE JALAPENO PLANT.

    MY ONLY QUESTION IS THIS. CAN THE SAME RECIPE BE USED TO MAKE PICKLES OR IS IT SOMETHING ABOUT THE JALAPENO THAT MAKES THIS SIMPLE RECIPE WORK AND SAFE FOR 2 MONTHS? BY THE WAY THERE IS NO WAY THEY’LL MAKE IT THAT LONG. THEY ARE TOO DELICIOUS.

    Gary

    Is the “brining liquid” the same liquid you used to heat the peppers? or is it different?

    Wayne Wright

    just finished making and can’t wait to try them.

    Angela

    How soon can you eat the peppers? DO you wait the 2 months? or is that max time before you throw them out?

      Layla

      That’s the time they expire. You can eat them as soon as they cool!

    tootie

    Can I use splenda instead of sugar? will it do the same as far as making the peppers milder?

    Robin Mcclelland

    This was just too easy!

    Pat Reeves

    I love this recipe. It is easy to make a jar of Jalapeno’s. I leave out the sugar because I’m going for really hot peppers. I also add a few habanero halfs or any other hot peppers! I have made it with one tablespoon of sugar for people who aren’t able to handle the hotter versions. I love how taste they are. Thank you for sharing.

    Ernie

    i’VE TRIED MULTIPLE RECIPES BUT THIS ONE IS FANTASTIC! tHANK YOU SO MUCH FOR SHARING. My only concern was figuring out how much liquid and how many jars I needed for the crop of peppers I had. Once i sliced them, i simply eyeballed the quantity and it worked out almost perfectly for me. This is one recipe I’ll keep and share. thank you again!

    ken Blackwell

    do you have any recipes for green chilli? i’m going to make this tonight

    Michele

    Can i use apple cider vinegar?

    Georgeporg

    Very good

    James

    The Best!!!!!!!!

    Kirstennb

    Thank you for Sharing this recipe on your blog!
    This year we have had a healthy harvest of jalapenos, and like a previous commenter said… you can oNly make so mich salsa!
    I left this recipe and a pile of jalapenos for my husband to make and wallah! We have jars full of pickled jalapenos and have even made a 2nd batch.
    Recipe is Easy to read, easy to follow, and we are thoroughly enjoying the end result.

      James

      The Best!!!!!!!!

      JAMES Mariotti

      The Best!!!!!!!!

    Patrick Bischof

    What size jar

    Lin marie

    I just had my first harvest of my little garden. 20 + garden peppers AND Ill till u this. You can only make sO much salsa. I saw this aNd jumped on it. Wow.is all i cansay. Perfect.

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