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
How long to chill before you eat them?
I’m waiting to see if anyone answers u. I just made a batch myself & I’m curious to see when I can try them.
I made these 5 days ago and I tried them the next day and were good, a bit spicy. Every day I’ve tried them and I love them most today so far, 5 days after. They’re not sealed so dig in! I’ll be making another jar because I loved these. I hate the soft mushy jalapenos you get in the stores. I made mine thicker and crisp!
Why wait? As long as you can stand the thermal temperature. Just made a batch and had a slice while they were sitting hot.
Right away. Once they are cool enough!
Until they cool
Quick, crisp, but 2 T sugar seemed too sweet.
Very easy to follow, I just wish I read the bit about the sugar vs spice first as I added 2 tablespoons and wish only used 1 or even none as I love the heat. Does this work for other varieties of chili peppers as well?
THE BEST! We’ve used this recipe for a little over a year and it never fails. We go through pickled jalapeños like crazy in our household and it is so wonderful to have a perfect recipe to follow so we can do it ourselves. Thanks so much for sharing! Stay well~
For the life of me, couldn’t figure out what to do with the buckets of jalapenos coming in from my garden. Found this recipe, and the rest is history. Currently snacking on them as I write this. This recipe is definitely a keeper.
Buckets? Do you live in a hot climate? I tried them for the first time this year and I ended up with half a baggie. Also the first time that I have used a greenhouse. Can you offer any advise to a beginner?
You are right! I will never buy jarred pickled jalapeños again, these were amazing and so simple. I used apple cider vinegar as that’s all I had and omitted the garlic as intolerant and still great flavour. Thank you.
My neighbour gave me a large amount of jalapenos and I had no idea how I was going to use them before they went bad. Found this recipe, doubled it, and spent the afternoon making up several jars. Hubby loves them, and my neighbour also gave the recipe 5 stars. Definitely a keeper!!
I wonder if you could not make some sort of relish out of “mushy jalapenos” ? After all, it may be worth a try so you would not have to throw them out?
Too early to rate but it’s super simple to follow. Had a large jalapeño growth this year so thought I’d look for a recipe, first one I cam across and great reviews. Added some carrot sticks in the brine, because who doesn’t love colour! And a few random chilies. Can’t wait to try it
Just made for first time I got 6 pints and followed recipe except added some small onion chunks and garlic powder instead of cloves . Plenty hot right now hopefully cool off some in jars🙂 I didn’t remove seeds .
I have all the ingredients on hand except for fresh garlic. Can I use jarred, minced garlic instead?
Yes you can!
How much minced do you use
For me, they were over-cooked. Easily remedied of course by just letting the brine cool for a while before adding the jalapenos. As an aside, I sliced them once longitudinally to take out the seeds and then sliced in strips to eliminate some prep time. Irrelevantly, I added teaspoon of crushed mustard seed and a teaspoon of crushed coriander seed, just because I had them around and wanted to jack it up a bit.
This was super simple to make and very delicious. I used to my garden jalapenos.
Is the salt you use table salt or kosher? It makes a difference in the amount used.
I used kosher and they turn out great
Do you let them cool before covering and putting in refrigerator?
Nope.
I made ths recipe with a mix from my garden of serranos, hungarian wax peppers and cubanelles, used the lower amount of sugar.
WOW! These are so delicious on everything and you weren’t kidding, they will not be around for long and it will soon be time to make more.
Try some on toasted rustic bread with cream cheese, truly amazing, but once you taste them you will think of so many uses.
Can cider vinegar be used instead of white vinegar?
Cider vinegar should work fine as long as the acidity is 5%. This is more important if you were actually canning the pickles instead of just refrigerating. (Foods w/ higher acidity can be canned w/ the water bath method as where low acid foods must be processed w/ a pressure canner.) Good luck!
Have you processed them in hot water bath??? Did they get mushy?? Is there enough salt in the recipe for canning them???
I cheat and start with the Jalapenos in the mason jar and just add the hot liquid. also i upped the vinegar and water to 1 1/2 cups and salt i eyeballed a little more in the spoon. added a couple sprigs of Dill and some extra green onions and once regular onion i had that needed to be used, skipped the sugar as i don’t need it in my diet, and all were excellent made about 4 different times now. changed a little every time with onions and amt of garlic and dill used, always excellent.
Next time might try and get some fresh oregano to add to the jar.
Can this recipe be doubled? I have a ton of jalapenos in the garden. Should I just double ingredients or make adjustments?
Thanks
You can just double the recipe and use a large jar or 2-3 jars.
This recipe is awesome! For those of you that don’t like the kick/spiciness that jalapenos have, take the time to knife out the seeds and the ribs. If you like a little hum, leave some of the ribs in. I tried this for the first time last year and loved it. I planted more jalapenos this year, just because of this recipe. For those of you that are inexperienced with peppers…..in my opinion, the jalapeno is one of my favorite flavors for peppers. Time to do another batch! Enjoy!!!
Thoughts on adding sliced red onions to this.
Do it! It’s a good addition. Also, I just stuffed the jars and poured boiling liquid over instead of the eight minute wait. Works just fine.
Everyone in my family eats jalapeños like they are candy. We like em spicy! I planted several jalapeño plants this year that have been producing like crazy and happened to stumble across this recipe. THE BEST!! Thank you sooo much!!!!! 😁
Can I use whole jalapeños instead of sliced ones ?
You sure can!
What size jar?
16 oz works perfectly!
I am totally hooked on these! I have made it with different peppers from the garden – jalapeños, Santa Fe’s, banana, and wax. Some jars have been single variety and others a medley. YUM!!
My one question, which may be silly but this whole canning thing is new to me… can I can this recipe in a water bath?
This is my favorite way to use extra jalapeños! Super easy and delicious. Thank you for sharing! It is definitely better to wait a few days before using them since the heat is reduced and the flavor just gets better!
Holy mother of God! 2 tablespoon s of sugar, and still fiery hot.
this recipe worked out well. i messed up and added double of everything. double water, double vinegar etc etc, but it turned out the same. instead of white vinegar i used a mild rice vinegar. i de-seeded the peppers as well from advice here. i used a toothpick. they aren’t flaming but a nice hot taste.
1st time with this receipt. So much better than can you buy at the store. Thanks for sharing. You have converted another one!
Can I can these in a water bath. I have a lot of peppers
Has anyone tried canning these for longer storage? Curious how well they hold their firmness after the hot water bath.
I am still eating peppers from last year, and I did not process them. They are kept refrigerated though
Yes, I have used a water bath for the last two years and the peppers have been excellent.
I put the jars in the water bath for 10 mins. It’s very easy to do.
Enjoy.
Is there enough salt in Thai recipe to can them?b
Can they be eaten right away or do I have to wait 24hrs?
You can go ahead and eat as soon as they cool!
I have made these and having to make more as everyone wants a quart after tasting. I use 3 Tbls. Sugar when I made 3 qts. and I omit the garlic.
This is absolutely the Easiest and BEST Recipe I have discovered!! Thank You!
Excited to try! Question…I didn’t have a ton of jalapeños from the garden yet to fill the jar. As I get more jalapeños can I just slice and add? Or should I sit in hot vinegar/water prior to adding?
I tried it and it didn’t turn out the same. It’s much better to make a new batch of the vinegar solution.
I totally agree! We had very little left in the jar other than the juice so I added more fresh jalapeños. Totally not the same even after letting them sit in the fridge for a few days. I’m actually in the process now of making new juice bc it’s sooo good and I don’t want my peppers to go to waste!
This recipe is outstanding! Definitely remove the seeds, cause it’s HOT! If you like the pickled banana peppers at subway, this recipe taste just like it!
Crunchy, unlike commercially packed peppers.. Flavor is perfect! Thanks for posting this, love ’em..
This is an easy, quick, delicious recipe for pickling jalapeños. I used it all summer long. I gave the jars away as gifts. Everyone loves them. I used whatever peppers I have on hand from the garden. Thank you so much for sharing this recipe!
Do you store the peppers in a jar without the liquid? It seems that way from reading the recipe but I had assumed they would stay stored in the jar with the liquid but maybe they would get too mushy that way.
The one and only pickled jalapeños recipe I ever need – simple, delicious and so fast!
Is the brining liquid the combination of all the ingredients that was boiled? (Sorry if that’s a stupid question, I don’t cook much)
Correct!
I’ve made this several times. we use it on sandwiches it takes it to a new level. We love it in deviled eggs . I’m growing my own jalapeno peppers .this summer.I do remove seeds and add a bit more sugar. Great recipe!
My first batch turned out delicious but HOT AS HELL!
I am definitely no wimp if it comes to hot food but two slices chopped up and tossed over a bowl of pasta just made me reaching for a towel to wipe off the sweat 😀
I’ll try and de – seed the chilies for the second batch.
Can monkfruit sweetener be used instead of refined sugar to make it healthier?
CCareful with monkfruit for guest. Many ppeople are allergic. Swerve/stevia might be wworth a try.
I have used this method a few times now and love the result. Jalapeños turn out crunchy and delicious. I use two table spoons of sugar and find the heat to be just right. They certainly taste better after being in the jar for a few weeks.
did that much sugar make the peppers have a sweetness to them?
If I use this recipe and put the jars in a canning bath, should I just put the jalapeños in the jar without cooking them in the brine?
I absolutely love pickled jalapeños but every time you buy them jarred from the store they’re mushy and just awful. These are crunchy and spicy – just perfect!!! Since I found this recipe they have become a staple in our fridge and must be brought to every family event ! Thank you for this recipe! Honestly can’t say thank you enough! Side note they’re really spicy day one but after a few days the sweetness and pickly tang just shine. Incredible!!!!! 5 stars for sure!