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
Really easy and so yummy 😋
This is delicious.Very little effort. Far tastier than the store bought ones
I have mixed bell peppers with jalapeños. And another time bell peppers with normal green chili
AMAZING JALAPENOS! YAAAS Miss. Layla!!!! Thank you…
Tried this as I was running out of my favorite brand jalapenos but didn’t want to wait hours in line–either waiting to get in a store or waiting to check out. Heading the warnings of some comments I only used 1/2 the salt to keep them from being too salty. I also added half the sugar because I like it SPICY!
I WILL NOT BE BUYING BRAND JALAPENOS ANYMORE!!!
Thanks for taking the time to leave a review and I’m so glad this recipe saved you a trip to the supermarket!! stay safe <3
Does more sugar make it hotter?
No, it should not!
Does it have to be sliced? Can you do this with whole jalapeños ?
You can do it with whole jalapenos as well!
So delicious and easy. Must try…..
Omg!! So easy and so tasty!! I came into 15 lbs of fresh jalapeños and was trying to figure out what to do with them. Had diced some, blanched some, trying to figure out what next and though “hmm what about pickled?!” And I googled and found this recipe. It was SO easy and so tasty. Like someone else mentioned. I will never buy jarred ones again!! Thank you for sharing this recipe. I stumbled onto your page by googling. Will have to see what other recipes you have!
Just made these and had a quick taste. Seemed a little too salty to me.
I added a little fresh chopped ginger after jarring it to change the profile just a little and it was absolutely delicious.
What a great idea, Eric!
I triple the recipe and use quart canning jars. Fill half jars with jalapenos the other half with baby carrots and cauliflower florets. OMG! Good for everything including late night snacks
Just made these delicious pickled jalapenos. Turned out so good, thank you for the recipe.
Lorna G
Have yOu ever done a hot water canning process with tHIs recipe? Would THey last longer do yOu think?
Want to give holiday gift
I had to try out this to the obligatory tacos st friday (in Norway taco is the only “right” dish to serve as dinner on a Friday, don’t ask me why, we just do so . . ) Anyway, this was a perfect recipy. I loved it, I did add a bit of lemmon and lime juice to. Thank you for a good recipe !
Can you substitute apple cider vinegar?
You definitely use a hot water bath for canning these and they will last just like any other canned vegetables or pickles. Just use a recipe so the acidity is correct.
What size jar? Thanks!
a 16oz jar will do!
Can i make it with feozen JALAPEÑOS?
I’ve never tried it with frozen jalapenos so I can’t answer without further recipe testing!
Layla…you are a legend…..🧡…..using my home grown jalapenos this recipe these are sensational..
Thanks from down under Tallandoon…
Your words mean so much, Matty! I’m so happy to have readers from Australia <3
Very delicious pickled jalapeño peppers. Great recipe! I shredded clean carrot to mixture for color and interest! My grandsons beg for more!!
Best pickled jalapeño recipe. Can’t keep them in the fridge! So way to make!!
Best pickled pepper recipe I’ve ever had. I used this to pickle sweet ITALIAN peppers that turned out great. Even in late october I’m still picking peppers!
I’m planning to make this, but was wondering if there is a reason to boil the peppers with the brine solution? It seems like extra work and a hassle. Why not just fill the jar with peppers and then pour in the brine solution?
It softens the peppers a bit
I used all red jalapenos n a couple scotch bonnets , Excellently delicious
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.