These Pickled Jalapenos are a crunchy, spicy 15-minute recipe that will add a flavor kick to your meals for weeks. All you will need is a few ingredients and our step-by-step guide!
Are your jalapeno plants starting to produce peppers faster than you can eat them? This pickled jalapeno recipe is one of our favorite ways to utilize all those peppers when you have more than you know what to do with. A jar of homemade quick pickled jalapenos make for a great gift or save them for yourself!
While some of you will enjoy them as a stand alone treat, we love their versatility as a delicious topping or addition to numerous recipes for an extra bit of flavor! They’re great on nachos, tacos, sandwiches, salads, or breakfast bowls just to name a few!
Why You Will Love This Recipe
- Easy. This recipe only takes 15 minutes to prepare and can be stored for up to two weeks.
- Versatile. Pickled jalapenos are a spicy, flavor-packed addition to numerous foods. Keep this recipe in the fridge to add to any food that is in need of a touch of heat!
- Problem-Solver. When your jalapeno plants kick it into high-gear this summer this recipe is a great solution to utilize all those extra peppers. Better yet, a can of pickled jalapenos from your garden can make for a great gift in a pinch!
Ingredients
Here is a quick overview of what you will need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Jalapenos: you will need larger sized jalapenos to produce 2 – 16 ounce containers of pickled jalapenos.
- White distilled vinegar: base ingredient for the brine to preserve the jalapenos.
- Apple cider vinegar: you can use only white or apple cider vinegar if you choose. We found that using both created a richer flavor.
- Garlic cloves: Enhances the flavor profile.
- Salt: Adds flavor to the brine and also works with the vinegar to preserve the jalapenos.
- Sweetener (optional): (sugar, honey, or monkfruit) this is totally optional, it helps decrease the spice level of the jalapenos.
How to Make Pickled Jalapenos
All you will you need is a sauce pan, cutting board, and a couple jars for this recipe. Here is a step-by-step guide for this simple, quick pickled jalapenos recipe.
Slice
Slice the jalapenos into rings, discarding the ends. If you do not like a lot of spice shake some of the seeds from the jalapeno rings. Set aside.
Brine
In a saucepan, combine the water, vinegars, garlic, salt, and sweetener if using. Bring the mixture to a simmer and remove from heat. Then carefully add the sliced jalapenos to the hot mixture and stir to make sure all of the jalapenos have been submerged. Allow the mixture to cool to room temperature.
Pickle
Transfer the jalapenos and brine into two 16 ounce airtight jars. Chill the jalapenos and allow them to pickle at least 2 days before eating.
Serve
Pickled jalapenos are a great addition to so many different recipes. There are endless options for how to use this recipe but here are a few of our favorites: tacos, nachos, wraps, salads, sandwiches, eggs, and queso. Below we have shared a few specific recipes that are our favorites for utilizing pickled jalapenos.
How long can you store quick pickled jalapenos?
This recipe is so quick and simple it is great to keep in the fridge for whenever you might need it. They can be stored in the fridge for up to two weeks.
Garden Fresh Recipes
- Creamy Cucumber Salad– The perfect appetizer or side dish during warm summer months when cucumbers are at their peak freshness! Thinly sliced cucumbers are mixed with a creamy dressing and fresh dill for an effortless salad that elevates any meal.
- Loaded Radishes– Roasted until perfectly tender and then covered in melty cheese, crispy bacon, and fresh green onions for a keto recipe you will love.
- Roasted Tomato Sauce– You will love this versatile homemade sauce recipe with mozzarella sticks, over pasta, in casseroles, and more.
- Caprese Salad– This no bake tomato salad requires just five ingredients and is ready in 5 minutes! This dish is perfect for potlucks, picnics or an easy summer side!
Pickled Jalapenos
Ingredients
- 12 large jalapenos roughly 4 cups chopped jalapenos
- 1 1/2 cup water
- 1/2 cup white distilled vinegar
- 1/2 cup apple cider vinegar
- 2 large garlic cloves
- 1 tablespoon salt
- 1 tablespoon sweetener sugar, honey, or monkfruit this is totally optional, it helps decrease the spice level of the jalapenos.
Instructions
- Slice the jalapenos into rings, discarding the ends. If you do not like a lot of spice shake some of the seeds from the jalapeno rings. Set aside.
- In a saucepan, combine the water, vinegars, garlic, salt, and sweetener if using. Bring the mixture to a simmer and remove from heat.
- Carefully add the sliced jalapenos to the hot mixture and stir to make sure all of the jalapenos have been submerged. Allow the mixture to cool to room temperature.
- Transfer the jalapenos and brine into two 16 ounce airtight jars.
- Chill the jalapenos and allow them to pickle at least 2 days before eating.