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.
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♡