O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeƱos and I literally canāt stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything Iāve been eating. š These little guys are addictive! So, if youāve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeƱos from another recipe, trust me, you NEED to make these pickled jalapeƱos.
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What are Quick Pickles?
There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeƱos is quick pickling, which I love because itās so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.
Ingredients for Pickled JalapeƱos
Hereās what youāll need to make quick pickled jalapeÅos:
- Fresh jalapeƱos: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeƱos, but you can easily reduce the batch size if you donāt have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
- Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeƱos.
- Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
- Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeƱos.
- Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeƱos, primarily the acidic vinegar. Donāt worry, we donāt use enough to make them sweet, just enough to provide balance.
- Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you donāt feel like youāre eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.
What Else Can I Add?
If you want to experiment with your pickled jalapeƱos, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.
How to Use Pickled JalapeƱos
Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeƱos:
- Nachos
- Chili
- Pizza
- Tacos
- Sandwiches
- Quesadillas
- Eggs
- Bowl Meals
- Hamburgers
- Mac and Cheese
- Salads
- Queso
- Guacamole
- Philly Cheesesteaks
How Long Do Pickled JalapeƱos Last?
Keep these pickled jalapeƱos in an air-tight glass or plastic container in the refrigerator for up to two months (if you donāt eat them all first!). Use a fork or tongs to remove the jalapeƱos from the container to keep the brine as sterile as possible.
Easy Pickled JalapeƱos
Cost $2.30 recipe / $0.29 serving
Ingredients
- 1 lb. jalapeƱos ($1.49)
- 2 cloves garlic ($0.16)
- 1.5 cups white vinegar ($0.52)
- 1/2 cup water ($0.00)
- 1 Tbsp salt ($0.10)
- 1 Tbsp sugar ($0.03)
InstructionsĀ
- Wash and slice the jalapeƱos. Peel the garlic.
- Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
- Once the brine reaches a boil, add the jalapeƱos and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
- After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.
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Notes
Nutrition Information
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How to Make Pickled JalapeƱos ā Step by Step Photos
Wash then slice one pound of fresh jalapeƱos. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!
Add 1.5 cups white vinegar, Ā½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
When the brine reaches a full boil, add the sliced jalapeƱos and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeƱos marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until theyāve soaked for at least 30 minutes!
As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeƱos. Once theyāve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.
Store the jalapeƱos in the refrigerator for up to two months and enjoy them on all of your favorite foods! ā¦Or just straight from the jar. š
Try These Easy Pickled Recipes Next:
- These Pickled Red Onions only need a few simple ingredients, but they make even the most basic meal feel finished.
- Iād serve Spicy Pickled Carrots with tacos, rice bowls, sandwiches, or anything that needs a bold little sidekick!
- Yuca En Escabeche is a vibrant Puerto Rican pickled cassava dish with tender yuca, olives, onions, garlic, and a punchy vinegar sauce.
Can you add more jalapeƱos to the jar over time? My darn peppers never grow all at once :)
I wish I had that problem! I’m going to recommend against adding fresh peppers to an existing jar. Since this is a quick pickle and not a true can or ferment, adding new peppers can dilute the acidity and introduce bacteria, which affects both safety and shelf life. The good news is this recipe scales down really easily! Just adjust the serving size in the recipe card and it’ll auto-adjust all the ingredients, so you can make a small fresh batch each time your peppers are ready to harvest!
So good!
I made 2 jars this morning and it was very easy. I also added banana peppers because I have an abundance of them in my garden.
I’ve made these twice and they are super delicious.The jalapenos stay crunchy and are so easy to make. I ate a whole jar within three days, mostly by myself! These are a five in my book.
I made these delicious pickled jalapenos after I found the peppers at a local grocery store and bought a mandolin for slicing (not needed but very quick) . The recipe was super easy and peppers yummy!
This was a fun easy recipe and a great way to use all of our garden jalapeƱos! I doubled the recipe and I divided the mixture into one large pint mason jar and one small 8oz mason jar. I love having extra brine because I always add a splash of the brine juice when Iām making guacamole for extra yummy jalapeƱo flavor.
What a great idea! Adding a splash of brine to guacamole!
I added rosemary and onions to mine. I grew so many jalapeƱos in my garden that I made a couple of jars and gave them as gifts to friends and family. I received so many compliments on how good they were. Iām going to use this recipe for my banana peppers and cucumbers. The recipe I found for the banana peppers was too sweetāyuck!
How many pint jars would this yield? I’m really psyched about them! In the final stage of just waiting….
Probably 1 pint!
I had 2 lbs and it made 5 1/2 pints
I am waiting for my Brian to boil. Such a super easy recipe and Iām so excited to use these. I had a store-bought jar in my refrigerator for quite a while and one day. I decided to put some on a sandwich and I will never go back. Definitely going to try them on tacos and in salads.
Ooops BRINE not Brian (poor Brian). BTW – no more store bought pickled jalapenos again. These are just too easy and so delicious.
Haha… Poor Brian!
lol just read this out loud to my partner named Brian š¤£š¤£
š yes, poor Brian… love it
Great recipe, works exactly as written. One suggestion, if you like your peppers to have more crunch take them out of the pot sooner. You will have to gauge how long is right for you based on thickness, etc.
I wonder how many jalapeƱos equal the weight listed. Iām an eyeball cook šØāš³
It really depends on the size (I’ve seen some huge ones!), but I’d say about 10-12 standard jalapenos.
Invest in an inexpensive scale and learn to zero it out and thank me later. Amazon has them.
Easy affordable and very nice, love it.
Very tasteful with a zing. Great in a spinach omelette and other various dishes. Great recipe
Do they stay crunchy
Or get soft?
They definitely still have a bite to them right after making them! Once you get closer to that 2 month mark, they’re a bit softer.
Im ready to boil and dissolve the solution but am not sure when to add the optional ingredients one might like to add.
Your help is apprecieated.
Can this recipe be used for long term? Can I use it like making pickles?
We’ve never made it to the canning phase, Annie so I’m not certain! They do last for up to two months in an air-tight glass or plastic container in the refrigerator though!
Iām new to canning this past season but I invested in ph strips (Amazon) and learned how to measure the ph and adjust it to safely can jalapeƱos. You can look up the proper ph level you need to safely can for preservation. Oh, and invest in a Ball canning book.