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
Can these be canned in a hot water canner?
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.
yup..genious:))
Can these be canned? Would love to gift these for the Holidays.
Yes, that should not be a problem!
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.
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.
Is the “brining liquid” the same liquid you used to heat the peppers? or is it different?
IT is the same
Yes, it’s the same liquid!
just finished making and can’t wait to try them.
How soon can you eat the peppers? DO you wait the 2 months? or is that max time before you throw them out?
That’s the time they expire. You can eat them as soon as they cool!
Can I use splenda instead of sugar? will it do the same as far as making the peppers milder?
This was just too easy!
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.
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!
do you have any recipes for green chilli? i’m going to make this tonight
Can i use apple cider vinegar?
Very good
The Best!!!!!!!!
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.
The Best!!!!!!!!
The Best!!!!!!!!
What size jar
What size jar
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.
Thank you for sharing this recipe. I picked a basket of Jalapenos roday and these came out so tasty.
these are the best jalapenos ever!!! they are soooo delicious and crispy.
i will never buy store bought jalapenos again.
cOULD i USE a Sugar Substitute for folks who can have very little sugar?
I have not tried it with a different type of sugar but I would try with a very small batch and see how it works out.
DELICIOUS AND EASY, THAT’S THE WAY I LIKE IT.
Yum
Wow!! Will never buy from the store again….
Do you use a quart Jar or Pint Jar?
Easy recipe and it tastes better than anything store bought!!! Thanks:)
GREat recipe, do you re-use the pickling liquid for the next batch?
(not sure why, but this is typing in all caps, sorry if it posts like this)
just Made These today 3/28/19. THey taste very good and Are 1000x times better tAsting tHan the store bought Ones. I was sick of the mushy jar ones. I followed the recipe exactly but i wish i only used 1 tablespOon of Sugar vs 2. ALTHOUGH they weren’t super sweet and still had heaT; i would have liked even more heat.
Im pretty sure thE heat is dependent on the heat of the halapeno itself and not the brine Recipe.
*jalapeno
Looks delishes will de0fenatly try this recipie
Yea yo can but you will need to cook the jalapeños A couple more minutes, try adding a Few thin carrot chips
I will NEVER buy pickled JALAPEÑOS again! This Recipe is amazing!
I have made this recipe numerous times and it’s always perfect. Crisp jalapenos, just the way I like them. Great on sandwiches, salads, and pizza.
Can I do this with whole jalapenos or do I need to slice them?
These are incredible. I cut down the sugar because I wanted it to be spicy. Worked perfect
Yummy
Wow!!! Awesome recipe!!! Loved it.. Thanks!!!!
No preservatives, except for the 2 main ingredients.
Dan, water is not a preservative as Far as food is concerned because bacteria and other organisms can grow in it. Vinegar is a natural preservative for food. The preservatives our host is speaking of are the chemical kind. Read up before you post please.
would you be able to hot water bath them? It seems the ratio is close to other recipes. Submerge them in a 10 minute boiling bath could do it I think. I am asking because I don’t want to do this and ruin some peppers. If you know, great! if not, I will try to give you an update about if it works.
These peppers are great…..dOn’T know how you Would ruin them. Just when you put them in the water & vinegar solution Put something on them to keeP theM totally submerged. Yum
Hi from Australia
do these jalapenos need to be refrigerated, can they be stored in a CupbOard? I have made them before and sTored in the fridge but i was hoping to take these as a gift to a Friend overseas.
Look forward to your repLy
Cheers, deb
This method is for jalapenos that are stored in the fridge. To keep the jalapenos in at room temperate, I suggest safely sealing the cans.
And…. raTed…
This is my absolute faVourite recipe for pickled jaLapenos!! Its so delicous and the crunch is perfect! It is true that the dOn’t Last in the fridge for more than a week or two due to eating them faster than the two mOnths that they are actUally good for. So yummy!!! I have to confess i add lots of Smashed garlic!
I will try them, sounds good, Please keep me posted
Thank you for the recipe. I only had 6 jalapenos so cut down the sugar to 1.5 T and used 16 oz. jar and they just fit. Just tasted a small bit and seem very tasty. Cant wait to consume with dinner. Have a great day.
I love these peppers so much! Thank you for this awesome recipe! I make these all the time! 🙂
Hi, can I put the jalapenos in the jar and not let the brand cool and pour over the jalapenos? Also can I then do a hot bath so they keep longer on a shelf in the basement? Thank you
I just made these today. It Was fast & easy!! I tasted a couple before bottling and they were pleasanty HOT. Thanks for sharing your recipe♡
easy, faSt and dElicious recIpe! Will defeNitely be Using it again thanks
thumbs up. I leave out the sugar, totally unnecessary. Absolutely delicious
Easy and super yummy.
The recipe mentions “brining liquid” – how do you make it? Thanks!
The bringing liquid is the liquid you cooked THe JALAPENOs in
Just remoVe (slices!)Of garlic from boil….add 2 more cloVes sliced to jar brine so they dont turn purple….add pepper corns and let sit for a week yum👍🏽👍🏽👍🏽👍🏽👍🏽
It looks delicious. My mouth is watering.
Absolutly yummy
They are great! Easy tO make and a great way tO usE up extra jalapenos from the garden .
I LOVE this recipe. Every year we grow our own jalapenos. Alot of times we cant eaT them all, but now we can! I made a jar on sunday and they were gone in a day. I shared the recipe with our son and it was a hit with him as well. Thank you so much!!!
What size jar do you use?
I have made this recipe numerous times and it’s always perfect. Crisp jalapenos, just the way I like them. Great on sandwiches, salads, and pizza.
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…
b
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!