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.
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 jalape̱os recipe I ever need Рsimple, 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!
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 jalape̱os, so I returned the vinegar mixture to a boil and added sliced carrots and thinly sliced red onion Рa fiesta! And, I happened to be having avocado toast for lunch and topped it with these beautiful pickles Рtruly 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.