Can 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 jalapeno
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.
Equipment
it shows carrots and bell peppers in the jar but not in the recipe, I guess just throw some of that in with the rest of the ingredients?
Have made these many times & they’re always delicious. I check the spiciness of each batch of raw jalapenos first (can vary a lot 😉 & if I want milder pickles, I’ll de-seed them rather than increase sugar. Or add a hotter variety to spice things up.
Lately have been adding a few slices of lime peel for a fragrant twist.
Pictured batch used about 3 cups of pickling liquid.
Yessss
I’ve used this recipe for several seasons in a row now and delicious sweet, tangy and slightly spicy jalapenoes every time! Yum!
Easy to make! Keeps well in fridge. I make a batch of these to add to protein bowl weeknight dinners for my family. It’s a great condiment to keep on hand for a different addition to burgers or tacos too.
Just finished a batch and they are great! Super easy!! I used 1 1/4 tabblespoon sugar, just a bit too mild for my taste…will make again and use a lot less. I like spicy jalapenos and put them in a large variety of my meals. Thank you so very much.
So easy! Used 1 sugar – we like spicy. In the fridge! Can’t wait to try them tomorrow
Made these to top a black bean dip for a party. They were so easy to make and were a big hit. The jalapenos retained a bit of firmness/crunch with the edge taken off their heat but still retained a kick of spice. Will be keeping this recipe and making again.
My go-to Jalapeno recipe. So simple even I can’t mess it up.
My first batch lasted 3 weeks. Excellent