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.
Spicy deliciousness! This is my third time making this recipe. My family loves it. I used one tablespoon of organic cane sugar and three cloves of garlic. The flavor is amazing and super hot!
I’m so glad you enjoyed it!! Thanks for reporting back!
Sounds good to me. I dont boil anything though. I mix it up and pour over peppers. Cold. Why do the extra work?
This time I also added sticks of celery and hard parts of napa cabbage. Fingers cross and hope for the best.
Sounds good to me. I dont boil anything though. I mix it up and pour over peppers. Cold. Why do the extra work?
This time I also added sticks of celery and hard parts of napa cabbage. Fingers cross and hope for the best.
I love gardening, and I have an abundance of jalapeño peppers. I made jars of pickled jalapeños from your recipe. They are so delicious!!
I can’t believe how good these were. I never knew u could control the spice level with sugar and it’s been a total game changer. I made 2 large mason jars full, thinking I made too much, I was so very wrong! I have been putting them on everything!!! They’re delicious and have the perfect amount of medium heat. I honestly don’t think I can ever live without a jar of these on hand again. Something so simple, I’d never think it would be such an important ingredient but when done right, they’re invaluable.
Same! I’m glad you enjoyed it, Thank you!
do i not have to seal the lid on the jar or anything with this recipe??
Wondering the same!
Nope! This is a refrigerator pickle recipe so no sealing or canning is needed! 🙂
I’m not a fan of pickles but I love these pickled jalapeños! I done 4 batches so far and couldn’t be more pleased with the results.
Love this, been using this recipe for years now. Was wondering if you can reuse the brine by boiling it again?
I was wondering the same thing!
Save the brine and use it for potato salad, for salad dressing, etc.
What a great, easy recipe! This will be my second time making it. However, I changed from adding the Jalapeno peppers to the liquid. Instead, I cut all my Jalapeno peppers, put them into a sterilized bowl, added the liquid and let it sit for an hour or so. The flavors blended so well and they tasted delicious!
I am curious to know if anyone had this experience. The garlic cloves I added turned “blue.” Any idea why that happened?
Happened to me too. It’s a chemical reaction with the brining liquid that causes it and is totally normal/safe. Sometimes it turns blue, sometimes more green, other times, it doesnt change at all
Yes they do for me too! I think it’s a reaction between vinegar and the crushed garlic, only crushed or sliced, because I’ve found that whole cloves don’t do this.
Chinese garlik frequently changes color, also tastes funky. Just dont eat it. It will not affect the peppers. Next time pass the “plastic net” garlic and go for the loose stuff. It usually is much better quality.
My family can’t get enough!
I made the first batch about 6 weeks ago and finished the jar off a couple of days ago. I just made my second batch. Such an easy, delicious method. I add some sliced mini sweet peppers for those who don’t like all the heat of a jalapeno. Great color, great crispness, great flavor and a fraction of the cost of commercial jarred peppers.
O.M.G!!!!! These were so simple to do and are absolutely delicious!!! Crispy. Yummy. Gorgeous green.
I used two tablespoons of granulated sugar. There is still a lot of heat. Not sure if I can wait until they’re chilled before I go back for seconds 🙂
Thank you !
Can you freeze after brining?
Hi there! Would this recipe work for pickling beets? Looking for a recipe just as good as this – for beets!
Thanks!
No, only works for jalapeños.
Made my second batch today. They won’t last long.
I’ve made this recipe half a dozen times. It’s amazing; thank you!
Are you able to do this same process for whole jalapenos?
Simple and quick. This was so good. No way I’m buying pickled jalapeños from the grocery store again. So much better!
Making it again right now. Thank you!
Did you have heat your jars like you would canning tomatoes?
Added some cucumbers and some garlic and red onions along with jalapenos, all from my garden… These are fantastic. 👍👍. I ‘m never buying store bought ones every again.
My husband says the same thing. LOVED THEM. added carrots and onions and ppper corns. I don’t eat them but they smell really good. And I am using our fresh home grown jalepenos $from our tree. 3 years going.
Love this recipe! Quick, easy & tasty. My go to when we have extra peppers. I’ve used it with serranos & can’t wait to try other varieties when they come in.
Quick, simple and delicious. Best jalapeños ever.
First time pickling jalapenos. Turned out great. YUMMY. I packed two pint jars with the raw, sliced jalapenos and then poured the boiling pickling brine over the peppers. This recipe as written provided the perfect amount of brine for two pints of peppers, with maybe 1Tbsp leftover brine. The peppers were a bit too sweet and mild for my taste, so next time I will cut down on the sugar and add a couple sliced habaneros.
yum
This was my first time making pickled jalapeños. I have made other peppers but I was disappointed because peppers got soft. These are crunchy and spicy! Loved them and will use for other types of peppers. Thank you for sharing this recipe!!!
Thanks for sharing. This is a simple and effective way to pickle my chilies. Love it!
Great, simple recipe. I use it all the time.
I love this recipe I have used it multiple times now. Do you think I can do the same with cucumbers to make pickles or do you have a recipe?
Kayla. I have done this with Cucumbers for years. I don’t always have time for then to cool if the brine is cool but they rarely last long enough for it to matter. You can do it without heating but they only stay good about a week or so.
Wow! I loved eating them while they were still warm as I was transferring them into the jar!
I am now making about a quart jar every 4-5 days. I now include them on my corn tortilla chips & roasted red pepper hummus when snacking.
I took advantage of your tip and added 3.5T of sugar to cut the heat and it came out delicious right out of the jar. Was great on a cold roast beef sandwich.
Is there an ideal amount of time I should let them pickle before i eat them?
Used onion powder and garlic powder and skipped the salt and sugar . Added some green beans and sliced carrots. Delicious! Great recipe!
I’m so glad you enjoyed it!! Thanks for reporting back!
I’ve made this recipe for the last 2 years starting with fresh cucumbers sliced long wise and cut to fit in the jar around the edges and fill in the center with jalapenos, Serrano’s and double the garlic (smashed and sliced) and onions. Add a 1/4 tsp of Alum for crispy on top then add the boiling brine. The best flavor and great gifts for friends that always ask for morel of my spicy pickles
Delicious!! I have used this recipe several times. My son says these are better than any store-bought pickled jalapeños.