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
Why is there a whole jalepeno in THE liquid?
For fun!
Oh. I thought there was a special reason for it lol. Can’t wait to try these
Add one half teaspoon of oregano, amazing difference
I love this recipe. I also add a tablespoon of oregano, coriander, black peppercorns, 2 bay leaves and fresh cauliflowers. Love love love!
Hi. So I have a jar of these. How do I use them?
You can use them however you want! We like them on nachos, in sandwiches (esp fried chicken), on pizza, tacos, bowls or burritos!
Jalapeño cream cheese!
Great idea too!!
These are delicious! I only had apple cider vinegar so I only used one tablespoon of sugar and they turned out fabulous! I can’t stop eating them and I’ll never Buy jarred again!
Wow! I am never buying the nasty store bought jalapeños again. I added carrots and a bay leaf. I’m in love 😍. Thanks for the recipe
Unbelievably good. I have made this two times now. Jalapeños, red onions and carrots. I don’t know how I got along without this recipe.
I wanna make these so badly! I’ve been craving pickled jalapenos for a while now – This recipe seems super easy and straight forward. I think i’m going to have to give this one a try! Thanks for sharing!
My brine turned cloudy after I sealed the jar. What did I do wrong?
You probably did not pour brine to the bream and oxygen entered the jar…
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Did you use kosher salt or table salt for this recipe?
Kosher but table salt works too.
Honestly using pickling/canning salt works the best for this, or you can do like I do an add the packet of Ham Flavor that comes with dry butter beans to give the pickles the best flavor
Best recipe thank you so much for posting. My husband plants Jalapeños every year and I never know what to do with it until now I’ve eaten an entire jar by myself and I’m making some for my family which I know they will love as much as I do. Thanks again….
CAn you do onions, cucumbers and peppers using this recipe for the jalapeños?
You can do any vegetable you want. It’s totally up to you
How long before these are actually ready to eat?
Then add more sugar. Some jalapenos are more got then others.
Sorry, more HOT I mean.
I had to put my jalapeno’s in the freezer because I couldn’t get to them. Do you think frozen peppers will work ok?
I found what works best for me is when I cut the top off the jalapeno I run the knife along the inside of the pepper and remove some of the seeds and membrane where most of the heat is. That way I can just use 1 T or less of sugar so they aren’t too sweet and it cuts down some on the heat. Every 6th pepper I use I leave the seeds and membrane in. Some days you just gotta have a hot one…
This is my first attempt at pickling. The recipe was so easy. I added carrots. Bay leaves, corriander. Mexican oregano and a pinch of whole peppercorns to the brine. I added cauliflower at the end. I have not tried the end product yet but I think it will be good.
Are they crunchy? Any I buy are always soft andvwe don’t like that.
Just made my first batch. Easy directions to follow. Quick question, though, do you put the smashed garlic in the jar when bottling or toss it with the extra brining solution?
I’m not the recipe author, but any time I pickle anything, all the garlic and whole spices go right in the jar with everything else. Pickled garlic is delicious too, and the garlic will continue to add flavor to your jalapeños as they sit in the fridge.
the recipe worked great also used for pickling pickles I just added fresh Dill
I just pickled my second batch! I will never buy pre packaged pickled jalepenos again! These are easy and delicious!
I doubled this recipe an also used 16 big jalapenos an still only ended up with enough to fill 1 pint jar with a little left over to put a few layers in a 2nd.
Do all of those who tried and loved this recipe, did you use 1 or 2 tablespoons of sugar? I would like a little milder pepper. The ones I grew are hot!
I made this for the first time today and used 3 tablespoons… in hindsight it was mich too sweet so I will only use two next batch. It took many more jalapenos than I had anticipated tho… I just used smaller jars
Could i use mini bell peppers?
You can but you will end up with pickled peppers which are also delicious!
I have mini cajun bells and was wondering the same thing.
Worked great! This is just what I was looking for, buying them in the store is much more expensive and tends to be in a quantity that is to large. Thank you.
It was my first try of making pickled chillies. Very impressed by crunchy texture and balanced taste/heat. Yummier than any pickled chillies I have ever bought from a supermarket. And so simple and quick! Definitely 5 stars
Been making these since you first posted this recipe. I used to go through the water bath process for canning but once I found this recipe, I don’t bother. I searched for a quick jalapeno when my son told me we were almost out of pickled jalapenos.
What do you consider a jar? Pint or quart or less?
A pint
These are so dang good! My sister made these and they were the best I’ve had. I’m making some tomorrow. Thanks!
Just made my 3rd jar. I’ve tried lots of recipes for pickled peppers and these are by far the best!
Works well for cayenne and banana peppers as well.
Can I use any type of Hot Peppers?
Yes you can!
I have a lot of peppers to use, but I’m not set up for canning. Can I freeze some of my jars do you think?
I’ve never tried freezing jarred peppers but I think your best bet would be to first pickle them then freeze them in ziplock bags.
surprisingly the jars will not break…no worries
We freeze them in freezer bags. I would be concerned the jars would break. They freeze great in the bags!
Ball canning jars are also made for freezing, just leave head space (about 1″ of empty space at the top of the jar) to allow for the liquid to expand. I wouldn’t try to freeze any other jars besides those jars especially made and sold for canning and freezing tho.
So easy! So wonderful! My garden produced a few jalapeños at a time and this was a perfect way to preserve them!! Thank you!
This is how I can jalapeños, the only difference is after I fill the jar, I process it & boil for about 10 minutes to seal and its good on the shelf for 6-8 months
ARe they still crunchy after you have boiled them for 10 minutes (so that they have a 6 – 8 month shelf life)?
Did you find out if tHeY were stIll crinchy after boiling for 10 minutes (to extend shelf life)?
Can I substitute apple cider vinegar for the white vinegar? Wondering how that would affect the taste.
Hey, I was thinking of Apple cider vinegar too? How’d it turn out?
I was wondering if u can substitute splenda for sugar?
Yes
These are actually very good. Off the vine and in the fridge in less than 45 minutes!
Can you use jalapenos out of freezer?
You could, but you wouldn’t have the same crunch. I think they would be soft .
I just made a batch of 6 jars using this recipe. I don’t eat jalapeños but my husband wanted them and he said they are absolutely PERFECT. He said you can’t buy peppers better than these!