With the perfect blend of spicy and sweet, these Pickled Jalapenos are as versatile as they are delicious! This pickled jalapenos recipe takes less than 10 minutes to make and the jalapenos are ready to enjoy within a day!
I’m a wimp when it comes to heat. I can’t handle too much of it. And for that reason I’m not a fan of hot peppers, especially ones that are all heat and no flavor. However, pickled jalapenos are an exception. They add heat, yes, but they also add a ton of flavor and in my opinion no plate of nachos is complete without them.
Homemade pickled jalapenos are so much better than store-bought. Not only are they fresher, they don’t contain any preservatives, additives or artificial colors. Just a simple brine of water, vinegar, garlic, salt, and sugar bring out the splendid flavor of these peppers with the perfect blend of spicy and sweet.
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.
Use the freshest jalapenos you can find. We moved to the South last year and so I’ve been able to grow them in my garden along with other heating-loving veggies. They’re super easy to grow!
How to Use Pickled Jalapenos
Consider these pickled peppers the perfect condiment to add to anything you want to spice up. Here are just a few things you can add them to:
- Pizza
- Tacos
- Quesadillas and burritos
- Pulled pork
- Nachos
- Guacamole and salsa
- Sandwiches
- Cheese dips
- Casseroles
- Spicy vinaigrettes
- Cornbread
- Chicken, tuna, and pasta salads
Two Methods for Brining the Jalapenos
1) Pack the jars as tightly as you can with the jalapenos and pour the boiling brine over them. Screw on the lids.
2) Put the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars.
There is no right or wrong with either method. However, if you’re going to can the jalapenos for long-term storage I prefer to use the second method. The reason being that when you use the first method the jalapenos will shrink a little from the hot liquid and you’ll lose space in the jar that could have allowed for more jalapenos. This isn’t as much of an issue for me if I’m refrigerating the pickled jalapenos and using them regularly.
Note: Using method 2 the jalapenos will lose their vibrant green color immediately while using method 1 it will take up to a day. Either way they will turn a darker, duller green.
Pickled Jalapenos Recipe
Let’s get started!
USE GLOVES! There’s nothing that will destroy the pickling mood faster than burning eyes, so glove up!
Slice the jalapenos in approximately 1/4 inch thick slices.
Divide the garlic up between the jars. You can use small individual jars or one large jar.
Pack the jars as tightly as you can with the sliced jalapenos.
Place the brine ingredients in a pot and bring to a boil.
Pour the boiling brine over the jalapenos and screw on the lids. Let cool completely and then transfer the jars to the refrigerator.
NOTE: If you’re canning the pickled jalapenos – instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars. The reason is that the jalapenos will shrink a little from the hot liquid and this will enable you to more fully pack the jars without wasting space.
If canning, leave 1/2 inch headspace from the top of the jar. Process in a water bath for 10 minutes, adjusting for altitude.
While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks. They will keep for up to a couple of months in the fridge. If you can them they will keep for up to a year.
Enjoy!
For more pickled favorites be sure to try our:
- Pickled Banana Peppers
- Bread and Butter Pickles
- Pickled Carrots
- Dilly Beans
- Pickled Turnips
- Pickled Asparagus
- Pickled Onions (British Pub Style)
- Pickled Beets
- Dill Pickle Relish
- Sweet Pickle Relish
- Sweet Corn Relish
- Giardiniera
Pickled Jalapenos
Ingredients
- 20 fresh jalapeno peppers , stems removed and sliced into 1/4 inch thick slices
- 3-4 cloves garlic
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 2 tablespoons sea salt, pickling salt or kosher salt
Instructions
- USE GLOVES! Slice the jalapenos in approximately 1/4 inch thick slices.Divide the garlic up between the jars. You can use small individual jars or one large jar.Pack the jars as tightly as you can with the sliced jalapenos.NOTE: If you're canning the pickled jalapenos- instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars. The reason is that the jalapenos will shrink a little from thehot liquid and this will enable you to more fully pack the jars without wasting space.
- Place the brine ingredients in a pot and bring to a boil.Pour the boiling brine over the jalapenos and screw on the lids. Let cool completely and then transfer the jars to the refrigerator.If canning, leave 1/2 inch headspace from the top of the jar. Process in a water bath for 10 minutes, adjusting for altitude.While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks. Pickled jalapenos will keep for up to a couple of months in the fridge. If you can them they will keep for up to a year.Makes about 4 pint jars depending on the size of the jalapeno peppers.
Diana Lester says
Thank you,
I shared this with my relatives and friends!!
Kimberly Killebrew says
Thank you so much, Diana, I appreciate that! :)