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
Great quick and easy recipe
I tried this recipe and sooooooooeasy!! I have a question now though….can I remove the peppers current in the liquid, set them aside and use the liquid to pickle some more peppers. I have some turning red so I don’t want to lose them and want to pickle them as well. Thanks!!
If I could rate this any higher, I would! Never again will I buy a jar of mushy, tasteless jalapeños. This recipe was so easy to put together and the end result is unbelievable… literally cannot stop eating them. Like others who have left comments, I sliced up some carrot to pickle with the excess spiced brine. Have also used the brine to make a quick cucumber/radish pickle to go on the table as an accompaniment to meals. Endless possibilities… not all can be stored in the fridge for weeks on end but nothing ever lasts that long anyway! Brilliant recipe- thank you so SO much for sharing.
I bring fancy pastries and delicacies to my handyman friend all the time. He takes them and I never hear another word about them. I left him some of these in my fridge the last time he did a job for me and he hasn’t stopped raving about them since. It;s a mysterious world. I’ll be making them often.
This is a go to!!! Have made them 6 or 7 times and they are PERFECT and so very easy!!
What a great little keeper of a recipe!
I had extra room in my jar after adding the jalapeños, so I returned the vinegar mixture to a boil and added sliced carrots and thinly sliced red onion – a fiesta! And, I happened to be having avocado toast for lunch and topped it with these beautiful pickles – truly perfect.
Thanks again for a great recipe –
Barb
Thanks for such a kind review! I’m glad this recipe is helpful to you 🙂
It’s so good and addictive. I made it few times so far and my family absolutely loved it.
Thanks for the reciepe.
Enjoy!!
Eating them from the saucepan before even bottling. If they don’t get any better than this, then I am more than satisfied. With this recipe in hand I will definitely be planting jalapeno again next season. Thanks 🙂
How far ahead should these be made before eating them? I assume they should sit in the jar for a certain length of time, right?
You can begin eating them as soon as they cool down (an hour or so).
Quick and easy! Third time making these, after receiving a bounty of jalapeños from Market on the Move. I love them, chopped up with my egg whites in the morning, they keep my suppressed from wanting more food in the morning, because my mouth is on fire!!
Great recipe!
Love this fool proof recipe! Easy and lush! Second te I’m making them! Thanks!
Awesome recipe! I have now made it about 10 times. Im now doubling the sugar and love it. Thanks for the jump off point.
Very easy and very delicious! Thank you!
Love this recipe. Could I add carrots to the recipe?
Yes, I would slice them!
These peppaz str8 fie dawg not even cappin. sheeeeeeeesh
OMG! Delicious shame on me for not trying this recipe sooner…no more mushy store bought peppers
Thank you for the recipe! I tried it with some modifications. Turned out really good. Added little bit turmeric and crushed oregano.
Thank you from Cape Town,South Africa. Mine is cooling in the pot before going into a jar.
This was the first pickled jalapeno recipe I’ve tried. I followed the recipe and used 1 TBSP of sugar, because the hubby likes em’ spicy! I am making them for the second time tonight. 🙂
crunchy and so tasty
I add fresh ginger
So quick and easy. Our go to recipe. Incredible flavor. We have tweaked it different times depending on mood and it is fantastic each time. Thank you!
Thanks for taking the time to leave a review 🙂
Do I need to adjust the recipe if using whole jalapenos
I made jalapeño hummus too! Add chickpeas, olive oil and lemon juice along with the jalapeños. Put in the food processor. So delicious! Keeps a week in the fridge. Can be frozen too! Enjoy
This is a fabulous and easy recipe! Thank you so much!
Thanks for taking the time to leave a review, Katie!
The one person ruined all the great comments. Y’all know who I’m referring to….But I can’t wait for these to cool down!
It is a great recipe. Made it and enjoyed it the family.
Thanks so much.
Awesome, Thanks for stopping by!
Great, simple recipe, that yielded great results
thanks for recipe
Enjoy!
I have several pounds of jalapenos. Could I make this big batch and water bath can to make shelf stable?
I haven’t tried that before so I can’t say. Sorry!
Excellent very easy and simple instructions.
Thank you!!
These are fantastic and so easy to make. I planted 4 jalapeño plants and didn’t know I would end up with a bumper crop of jalapeños. I’ve made two batches so far. Now I’m going to add some sliced carrots and a bit of onion to the next batch. Thanks for the great recipe
Going to try this recipe today. My pepper’s are really putting out this year. Can’t wait. Cooked some this morning, fresh off the vine in my cheddar grits. So so so good !
Amazing recipe. I made one jar and we ate them on everything, everyday! So good! If you are sceptical try it. The longer they sit the more mild they are. Doesn’t matter, you will eat them straight out of the jar no matter how spicy they are.
This was super easy and tasty to follow. Since there isn’t much else to do during quarantine, I’ve been experimenting with jalapeno + other peppers and veg to pickle.
Would it be okay to use diced garlic? My family loves it!
Yes, that sounds delicious!
Best pickled jalapenos!!
Can I make this with lakanto sweetener?
I haven’t tried it with that sweetener but it should work!
No white vinegar, so I’m using apple cider vinegar
I only had white wine vinegar, I’m sure it’ll be fine 👍
I use this recepie for a couple of years and absolutely happy with it! Thank you very much! And spesial thanks from the friends whom i share delicious pickled janopeno with! Hooray!!!1
Why not just put the peppers directly into the jar and then pour the liquid over them? Seems to me like it would save you a step.
Yeah, just put the jalapeños in a jar and cover with the hot pickling liquid fresh off the boil, that’s what I do, and it works out great every time. That way you can stop cutting jalapeños when you know you have 1 quart, 2 quarts, whatever volume you want. Save the pickling brine for another vegetable in the fridge, just bring it to a boil again to pour on top of red onions or carrots and daikon (a classic Vietnamese combo)
This is a great idea. The jalapenos are still soaking in the hot liquid just in the jar instead of in the pot. I had asked for one large jalapeno for the grocery run and received a bag full so that’s how I got here and I’m glad I did. It will be a bag full from now on.
Ok, I’ve tried both ways now. And for some reason, the batch that stayed in the pot just seemed to take on more flavor than the batch I let sit in the jar. Now I know to listen to the experts.
I wouldn’t skip the step of letting the peppers soak in the hot liquid. They soften just a little and you can pack them in the jar easier. Then add the hot liquid almost to the rim. This keeps them from floating and you get more peppers per jar.
is this pickling salt or regular salt
Just regular salt will do 🙂
Regular salt contains addiritvies that make the brine cloudy. This looks like spoilage so it is better to use canning/pickling salt.
additives…
iodine & anti-caking powder.
My husband & all his coworkers has ate a 1/2 gallon, 4 pints and 3 quarts in 1 month. They are crazy over these jalapeños, they prefer it over the store any day, and they ran out at work one day, so my hubbys boss took the store bought jalapeños , drained them and tried to put them in this bribe out of desperation but it was a fail! Lol. They are obsessed and love it. Thank you so much for sharing this recipe, makes me feel good to make something my husband is crazy about. God bless you!
Does not state what size jar to use i’m assuming since it’s a few peppers a pint jar or smaller
You’ll need at 6 oz jar
A pint or even half a pint should be enough but it would depend on how large your peppers are and how they are sliced.
Using whole jalapenos do I need to adjust the recipe
No need to adjust the recipe!
Last week at farmers market I asked my pepper guy for jalapeños by volume instead of per piece. He told me to come back next week. I did not know what a 1/2 is….hello, paper box 🤣
Huh?
Huuuuh?
Could I reduce the salt? Just curious how much salt content enters the peppers? I have high blood pressure. Jalapeño Pinto Dip calls for 2 t peppers chopped and 1 t juice. Wondering if I could make them with less salt and then use them up without storing as long. Thank you.
You should be okay cutting the salt in half!