Quick pickled jalapeño peppers are the perfect condiment to add a tangy kick to any dish. Their sharp, spicy flavor enhances everything from tacos to sandwiches. Give them a try today!
Why You'll Love This Recipe
Easy to Make: Quick pickles are one of the easiest ways to add some flavor to your meals. They come together in just a few minutes!
Versatile: Pickled jalapeños can be used on many dishes to add crunch, tanginess, and zest!
Perfect Topping: From tacos, nachos, and burritos to sandwiches and salads, pickled jalapeños are the perfect topping for many meals!
Ingredients
- Fresh Jalapeños: Jalapeños must be fresh for this recipe. You can substitute them with other fresh peppers like serrano peppers, anaheim peppers, and even bell peppers.
- White Vinegar: I like to use white vinegar for pickled jalapeños because it adds a crisp, tangy flavor. But, you can switch it up with apple cider vinegar or your favorite type of vinegar.
- Salt: I use table salt for this recipe but you can also use kosher salt or sea salt.
See recipe card for quantities.
Instructions
These spicy refrigerator pickles come together in just a few simple steps. Read below for how to make them!
- Step 1: Place vinegar, water, sugar, and salt in a small saucepan.
- Step 2: Heat on the stove until sugar and salt have dissolved and mixture is simmering. Let the brine cool completely at room temperature. This helps keep the jalapeños crisp and bright green.
- Step 3: Pack sliced jalapeños and garlic cloves into a pint-sized glass jar.
- Step 4: Pour vinegar mixture over jalapeños and garlic.
- Step 5: Place lid on jar and refrigerate for at least 2 hours before serving.
- Step 6: Jalapeños will last in the fridge for up to 2 weeks.
Pro Tip
Use disposable gloves when removing the seeds from the peppers to avoid a long-lasting burning sensation on your fingertips!
Variations
Crunchy: Add cumin seeds, mustard seeds, or coriander seeds to the peppers for a crunchy, herby note.
Sweet and Spicy: Add more sugar or honey to the brine for a sweet contrast to the spicy peppers.
Citrus Pickled Jalapeños: Incorporate slices of lemon, lime, or orange, or add citrus zest to the brine for a bright, tangy twist.
Mixed Peppers: Mix jalapeños with other peppers like habaneros, serranos, or bell peppers for a colorful and varied heat profile.
Storage
For best quality, pickled jalapeños should be stored in the fridge and used within 2 months. You can also water bath can or pressure can them for longer storage.
Serving Suggestions
Pickled jalapeños are the perfect topping for so many dishes! They're great for steak nachos, burgers, tacos, sandwiches, pizzas, and more! Once you try them you're going to want to keep a jar on hand at all times. Enjoy!
FAQ
Quick-pickled jalapeños only need an hour or two of brining before they're ready to eat. The flavor intensity will increase as they brine for a couple of days, but can be eaten fairly soon after making them!
Sugar helps balance out the acidity of the vinegar to make a perfectly balanced flavor. You don't need much!
For a clean flavor, white vinegar is best. But, I also like to use apple cider vinegar and rice vinegar for a different flavor profile.
Related Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with pickled jalapeños:
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Recipe
Quick Pickled Jalapenos
Equipment
Ingredients
- 2 cups fresh jalapeños, sliced (about 4-5 peppers)
- 2 cloves garlic, peeled
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
- Let the brine cool completely at room temperature. This helps keep the jalapeños crisp and bright green.
- Pack sliced jalapeños and garlic cloves into a pint-sized glass jar.
- Pour vinegar mixture over jalapeños and garlic. Place lid on jar and refrigerate for at least 2 hours before serving.
- Jalapeños will last in the fridge for up to 2 weeks.
Notes
- Jalapeños must be fresh for this recipe. You can substitute them with other fresh peppers like serrano peppers, anaheim peppers, and even bell peppers.
- I like to use white vinegar for pickled jalapeños because it adds a crisp, tangy flavor. But, you can switch it up with apple cider vinegar or your favorite type of vinegar.
- I use table salt for this recipe but you can also use kosher salt or sea salt.
- Use disposable gloves when removing the seeds from the peppers to avoid a long-lasting burning sensation on your fingertips!
Nutrition
Food Safety
- If you choose to can these pickled peppers, please refer to the USDA Complete Guide to Home Canning for safe home canning practices.
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