Easy Quick-Pickled Jalapeno Peppers
These quick-pickled jalapeños are the secret to transforming tacos, grain bowls, and more. Keep a jar in the fridge for endless ways to spice up your meals. Once you start using pickled jalapeños, you’ll wonder how you ever lived without them.
Why I Love This Recipe
I love growing jalapeños in my garden. They’re one of my favorite plants to grow because they’re easy to care for while producing a lot of peppers. As someone who enjoys spicy food, jalapeños are excellent to have in my garden. Plus, when I cook with them, they add just the right amount of heat without being overwhelming. alapeños bring just the right amount of heat without the overwhelming spice of peppers like habaneros or ghost peppers.
I make this quick pickle recipe at least once a summer, because my pepper plant produce more peppers than I can use fresh! Pickling jalapeños or making hot sauce has become my go-to method for preserving that fresh garden flavor.
Even if you don’t grow your own, this recipe works perfectly with peppers from the farmers market or grocery store. It’s easy, delicious, and a great way to always have a little spice on hand.
Why You’ll Love It
- Quick: Just 10 minutes of prep to pickle a batch.
- Balanced Spice: Jalapeños are flavorful with a manageable level of heat.
- Versatile: Use them on tacos, sandwiches, salads, grain bowls, soups, noodles, nachos, or anything that needs a little kick.
- Practical: A simple way to preserve fresh peppers and reduce waste.
This recipe makes it easy to enjoy jalapeños! Whether you love a hint of heat or just want to add some bold flavor to your dishes, these quick-pickled jalapeños are a must-have in your kitchen.
Simple Ingredients for Quick-Pickled Jalapeños
- Fresh jalapeños – About 8 to 10 peppers, sliced into thin rounds or make a pickled whole jalapeño recipe for less heat.
- 1 cup water – Helps balance the acidity in the pickling liquid.
- 1 cup white vinegar – For a classic, clean flavor in the vinegar brine.
- 1/2 cup apple cider vinegar – Adds a slightly sweet, tangy depth to the brine.
- 2 tablespoons kosher salt – Essential for flavor and preserving the peppers.
- 1 tablespoon sugar – Just enough to add a little sweetness without overpowering the spice.
- 1 teaspoon mustard seeds – Adds a subtle, earthy note to the pickling liquid.
Optional Add-Ins
- Carrots – Thinly sliced carrots make a colorful and crunchy addition alongside the jalapeños.
- Garlic cloves – Add a clove or two for a bold, savory flavor in the brine.
- Bay leaves – For a more complex aroma and flavor.
- Chili flakes – If you prefer a spicier brine to complement the jalapeños.
- Honey – Swap out some of the sugar for honey if you want a sweet flavor with less sugar.
- Adjustable spice levels – Leave the jalapeños whole for a milder heat or slice them for more spice.
Feel free to customize the ingredients to your personal taste. The pickling liquid is easy to adjust, whether you prefer a touch of sweetness or a bolder vinegar kick.
Step By Step Instructions Easy Homemade Pickled Jalapeños
- Prepare the Jalapeños
- Wash the fresh jalapeños thoroughly and slice them into thin rounds. For less heat, you can use whole peppers but remember to pierce them with a knife to allow the brine to penetrate. Option to include carrots and smashed garlic here.
- Make the Pickling Brine
- In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup apple cider vinegar, kosher salt, sugar, and mustard seeds.
- Heat the mixture over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
- Pack the Jars
- While the brine is heating, pack the sliced jalapeños (and any optional add-ins like carrots or garlic) into clean glass jars, leaving a little space at the top.
- Pour the Hot Brine
- Once the pickling brine comes to a gentle simmer and everything is dissolved, carefully pour the hot brine over the jalapeños in the jars. Make sure the peppers are fully submerged.
- Seal and Cool
- Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
- Refrigerate
- Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled jalapeños to sit for at least 24 hours for the flavors to develop fully.
Tips:
- The pickled jalapeños will taste even better after 2-3 days as they soak in the brine.
- These can be stored in the fridge for up to 2 months.
- Pickled jalapeños typically aren’t stored in the freezer because freezing can alter their texture, making them softer or mushier when thawed.
More Delicious Recipes For Quick Pickling
Easy Quick-Pickled Jalapeno Peppers
Equipment
- cutting board and knife
- small saucepan
- glass jar with lid I used a 16oz mason jar
- measuring cups with spoon
- Tongs
- funnel optional
Ingredients
- 10 fresh jalapeños
- 1 medium carrot, sliced
- 4 cloves garlic lightly smashed for flavor
- 1 cup water
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 2 tbsp kosher salt
- 1 tbsp sugar
Instructions
Prepare the Jalapeños, Carrots, and Garlic
- Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.
Make the Pickling Brine
- In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
- Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.
Pour the Hot Brine
- Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.
Seal and Cool
- Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
- Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.
Notes
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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