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.
Could you use this with asparagus and green beans?
Can you omit the garlic or use garlic powder?
With whole peppers, it would probably be better to poke a hole in a side, to allow brine to get inside. Pepper skins are not permeable. Only the small area around the stem end has stomates.
Best recipe yet. I add different peppers and some pepper flakes for extra heat but it’s great regardless.
Great recipe! So nice to be putting a jar of pickled peppers in the refrigerator less than 20 minutes after they were picked. Next time I will check to see how spicy the peppers are before I scrape all of the seeds in…whew! Thanks.
How long do you have to leave them in the fridge before you can eat them?
This will be the third year we have used this recipe for our crop of jalapeños. I store the full jars in the fridge for months. They are always delicious.
What size jar did you use for storage ? Any one ? This looks great and have a couple plants in the garden , perfect for keeping them going for a while and gifting. Thanks for sharing.
Looks like a pint to me.
any size. I just put 8 large jalapenos in a quart jr with the garlic herbs and brine. worked perfectly. could do even larger jar if you have a harvest
I doubled the recipe and used 2 pint jars. Still had some liquid left over. Maybe enough for another pint.
I have tried many pickling recipes and this is by far the best! I have been using it for years and gotten so many compliments on my pickled jalapeños. THANK YOU FOR SHARING THIS!
Best pickled jalapeno ever
Do you think you could can these after you make it so they could last longer because I want to make a large batch?
Hello, anonymous reader here, I followed this recipe because I don’t like canned jalapeños, too mushy, etc. I boil the mixture for 5 minutes then add the mixture to quart jars (sterilized) already packed with the jalapeño rings, (I don’t boil the rings, as in this recipe) just make sure you add the boiling mixture straight from a hard boil. (Make sure your jars are warm, not cold, duh🤣) wipe off rim and add lid and ring, tighten by hand, let cool 1/2 hour then keep in fridge up to 1 year. Yes, 1 year, I’ve been doing this for several years now with no issues. Just made my first batch of the season and threw away the 5 remaining jars that were a year old, no sense chancing it after a year. Enjoy!
Do you put the lid on tight while they’re still hot?
No, these can’t be canned. Look to Ball for safe canning recipes.
We love these refrigerated pickled jalapeños!! We have a lot of jalapeños coming in our garden. Do you have a version of the recipe for if I need to water bath can them?
How many weeks should I wait before they’re ready to enjoy?
It’s a quick-pickle recipe so I usually dig in the next day. Basically once they’re cold in the fridge, they’re ready! 🙂 Enjoy!
Can you pickle the jalapenos whole?
You can pickle whole peppers but should put a slice in the pepper so the brine can fill the inside of the pepper when it’s submerged
I cut my jalapeno in half so that works . Hoping they will turn out in a container since I don’t have a jar right know. Did not think to buy jars at least a few of them. I only did one container with 10 of jalapeno in it .
This looks great for my pickle peppers.
My first time to make these. I doubled the recipe added some fresh chili peppers, home grown and homegrown carrots. I used1 clove smashed of goliath garlic. My husband said they were the best EVER pickled jalapenos he has ever had. Thanks for the recipe. It was so easy!
I just made this for the second time. My family love these! I am addicted to the crunch! Delicious! Thanks for sharing your recipe.
What kind of salt did you use? Coarse kosher or fine table?
Pickling salt. It’s a course salt, similar to flacky salt.
What size jar do you use?
So quick, so easy, amazingly tasty! I’ve also used this recipe with bell peppers and they were incredible! I just pour the brine over the peppers, directly in the mason jar, it’s easier and they are perfect!
I tried this recipe and love it. Found myself going to the fridge to eat them straight from the jar. 👍👍Two thumbs up
I love jalapeños and am about to try it, just a question can I use the liquid of store bought jalapeños
5 stars for ease! Just did this for the first time and this recipe is a good base but I’ll have to adjust for my taste and technique, haha. I omit the garlic to make it FODMAP friendly (darn you fructans!). 2 tablespoon sugar make them a tad too sweet and they also came out a bit too soft also. Simple things to adjust but the fact that I CAN adjust them is amazing. I’m looking forward to making these again and again!
The sugar impact is explained very good.
Ok, so i just finished making these. MY FIRST PICKLED ANYTHING. It was fun, but I had a bag of serrano peppers on hand, and even though i rinsed em and used 2 tbsp of sugar, they’re still mighty hot. Stick to jalapenos everyone. LOL. I’m glad i found this recipe. Its fun.
Followed recipe as written. Best I’ve ever tasted.
Not gonna lie, i was skeptical at first because this seemed too easy. As a guy however, easy is a big win so i thought i would try.
I’ll just say this…once we tasted these, it was a RACE between my wife and I to see who could get to the bottom of the jar first. No kidding, just came in from collecting the next harvest and im going to make many more jars. Kudos and thank you for the recipe!
Thank you for the recipe. I first tried something similar that were sold at a local festival. I then found something similar at Trader Joe’s, which are excellent but they can get expensive because the jars are small and cost $2.50. This recipe is great and it’s so much cheaper to make them yourself. I make double batches using 3 tbsp of sugar, which fills 2-16 oz mason jars. They are still plenty hot for me. I did one thing different, after letting them sit for 8 minutes in the brining liquid, I jarred them and placed the jars in an ice bath to completely stop the cooking.
Why have I never made these before? So easy and elevates so many different meals/sandwiches!
So easy and terrific way to preserve summer jalapenos.
I have not had many jalapeños at one time this year, but have quite a few frozen whole in my freezer. Can these be used in this pickle recipe?
Frozen jalepenos turn mushy when you freeze them and thaw them out. I suppose you could try pickling them whole after freezing, but they most likely wouldn’t hold up after being frozen.
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?
You could use this recipe and then actually can them. You’d have to look and see what the differences were and make adjustments but there’s no reason you couldn’t do some canned pickled jalapenos. It’s probably as easy as sealing the lid.
Tried a lot of recipes and this is the B⃨E⃨S⃨T⃨!⃨Thanks😀