Get ready to spice up your favorite dishes with these Easy Pickled Jalapenos! This quick and simple recipe adds a tangy, zesty kick to any meal, making it a must-have condiment in your fridge.
Not only do these pickled jalapenos elevate the taste of your dishes, but they’re also easy to make at home. They take just a few basic ingredients and minimal prep time.
So, let’s jump into the world of spicy peppers and make our very own pickled jalapenos.
These Easy Pickled Jalapenos are a must-try recipe for anyone looking to add a zesty, tangy kick to their favorite dishes. All it takes is a few basic ingredients and minimal prep time.
Even if it’s your first time pickling you can create a homemade condiment that’s packed with flavor. Plus, you’ve got the added bonuses of customizing the spice level and experimenting with different variations!
You’ll never get tired of this pickled jalapeno recipe. So, give it a try, and start enjoying the irresistible taste of homemade pickled jalapenos today!
Common Questions About Easy Pickled Jalapenos
Do I need to sterilize the mason jars before using them?
Yes, it’s always a good idea to sterilize the mason jars before using them for pickling to ensure they are free from any bacteria or contaminants. Simply wash the jars in hot, soapy water, rinse well, and then boil them in a large pot of water for 10 minutes.
How long do I need to wait before I can eat the pickled jalapenos?
Although you can technically eat the pickled jalapenos after they have cooled, it’s best to let them sit in the refrigerator for at least a couple of days. This allows the flavors to meld and develop, resulting in a tastier final product.
How do I control the spiciness of the pickled jalapenos?
To control the heat level, you can remove the seeds and membranes from the fresh jalapeños before slicing them. This will result in milder pickled jalapenos.
Can I pickle other types of peppers using this recipe?
Absolutely! This quick-pickled jalapeños recipe can be easily adapted to pickle other types of peppers. You could try serrano chiles, banana peppers, or even bell peppers. Simply adjust the slicing and seeding according to the chili peppers of your preference.
Storage
You know the saying. So, how many pickled peppers did he pick?
Refrigerator
Store the pickled jalapenos in a tightly sealed mason jar in the refrigerator for up to 1-2 months.
Freezer
Pickled jalapeno peppers are not recommended for freezing, as the texture may change upon thawing. Instead, enjoy them fresh from the refrigerator.
Tips
These quick pickled jalapeños are a great way to add some zing to your dish!
- Wear gloves while handling jalapenos to protect your hands from spicy oils.
- Slice the jalapenos to your desired thickness, either thin or thick.
- For a quicker cooling process, place the jar in an ice bath before refrigerating.
Ingredients
The vinegar and spiciness of the hot peppers are a natural preservative!
- Water
- White distilled vinegar
- White cane sugar
- Whole cloves of garlic, peeled
- Salt
- Jalapeño peppers
- Mason jars
How to Make Easy Pickled Jalapenos
I love the green color of these in the jar on my shelf. This quick pickling method is an easy way to store some burning heat for later!
- Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove it from the heat and set it aside for 10 minutes.
- Place the jalapenos into the mason jars and then pour the juice over the jalapenos.
- Allow the jalapenos to cool for 20 minutes and then place the lid on tightly.
- Store in the fridge for up to 1-2 months.
Kitchen Supplies You’ll Need for Easy Pickled Jalapenos
I personally like to make jalapeño rings for this recipe. They just look nice in their little jars that way. Be sure to experiment with your own way of making sliced jalapeños.
- Medium pot (stainless)
- Mixing spoon
- Mason jars with lids
- Cutting board
- Knife
What to Serve With Easy Pickled Jalapenos
I’ll bet you didn’t know how easy homemade pickled jalapeños are to make. And they go so well with a variety of different dishes! Try your quick pickled jalapenos with a few of these:
- Tacos
- Burgers
- Pico de gallo
- Avocado toast
- Fajitas
- Nachos
- Salads
- Sandwiches
Why You Should Make Easy Pickled Jalapenos
This quick pickled jalapeño recipe is the best way to store fresh jalapenos for the longer term. All you need is a few glass jars and some basic ingredients!
- Simple and quick to make, requiring just a few basic ingredients and minimal prep time.
- Add a tangy, spicy kick to your favorite dishes, elevating their flavor.
- Homemade pickled jalapenos have no preservatives or artificial ingredients, making them a healthier alternative to store-bought versions.
- Can be customized to your desired spice level by adjusting the amount of sugar and seeds.
- A fantastic way to use up an abundance of jalapenos from your garden or local market.
Variations and Add-Ins for Easy Pickled Jalapenos
The great news is that you can easily add other things to your pickled jalapeño slices. Try a few of these on for size!
- For a sweeter version, increase the amount of sugar in the pickling brine.
- Add other vegetables like red onions, green beans, carrots, extra garlic cloves, or cauliflower for a more diverse pickled medley.
- Experiment with different herbs and spices, such as adding fresh dill, mustard seeds, cumin seeds, or crushed red pepper flakes to the pickling liquid.
- Try pickling other types of peppers, like serrano, banana, or bell peppers, using the same recipe.
- Test out different kinds of vinegar such as apple cider vinegar or red wine vinegar.
If you love this easy pickled jalapenos recipe, you’re going to love these other great spicy recipes too. Please click each link below to find the easy, printable recipe!
More Great Recipes Featuring Peppers
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Easy Pickled Jalapenos
Ingredients
- 1 ¼ cup water
- 1 ¼ cup white distilled vinegar
- 3 tablespoons granulated sugar
- 4 cloves garlic whole cloves – peeled
- 1 tablespoon salt
- 6 jalapenos sliced
Instructions
- Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove from heat and set aside for 10 minutes.
- Place the jalapenos into the mason jars and then pour the juice over the jalapenos.
- Allow the jalapenos to cool for 20 minutes and then place the lid on tightly.
- Store in the fridge for up to 1-2 months.
Equipment
- 2 mason jars 16 ounces each
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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