Check out this quick Pickled Jalapenos Recipe, if you are searching for an easy condiment. These pickles are crunchy, a little sour, and have a spicy kick. Add them to salads or tacos, or enjoy them as a snack. Plus, customize it to suit your preference!
I love that quick pickled jalapeno recipe. It takes under 10 minutes to make, uses minimal ingredients, and is straightforward.
Simply place the jalapeños in vinegar, add the hot brine, secure them in a glass jar, and pickled jalapenos will be ready to use within a day with a crunchy texture.
The pickled jalapenos recipe yields the pickles with the right amount of heat and retains their natural crunch, making each bite immensely satisfying. This makes them an excellent base for jalapeno cilantro sauce or jalapeno mayo, enhancing the flavors even more.
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Why You'll Love This Recipe?
⭐️Perfectly balanced heat & texture.
⭐️Homemade goodness that's quick and easy.
⭐️Perfect for gifting.
Ingredients
- Fresh Jalapeños: Choose large, smooth peppers if you like your jalapenos less spicy. Wear gloves while slicing the jalapeños to protect your skin from the spicy oils.
- White Vinegar: If you don't have white vinegar, you can substitute apple cider vinegar or rice wine vinegar (both have a different taste and flavor that tastes good, too). Avoid using distilled vinegar.
- Water: Helps dilute the vinegar for the pickling brine.
- Garlic: Peel and smash them to give the pickles a depth of flavor. If you're not a fan of garlic or prefer a milder taste, you can omit it or reduce the amount according to your preference.
- Sugar:
- Salt: Use fine-grained salt to dissolve quickly in the brine. Kosher salt is a great alternative, but you may need to adjust the quantity.
- Black peppercorns add mild, peppery flavors. You can reduce or omit them.
- Mustard seeds: Gently crush them before adding them to the brine, which can release more flavor.
- Fresh thyme: Thyme adds a pleasant herbal note to the pickles. You can substitute it with other herbs, such as dill or oregano.
How To Make Pickled Jalapenos?
- Wash the jalapeños thoroughly, pat them dry, and cut off the stems. Slice them into rounds or halves based on your preference.
- Combine vinegar, water, garlic, sugar, and salt in a saucepan. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Add smashed garlic, black peppercorns, and mustard seeds in a clear glass jar. Pack the sliced jalapeños tightly into the jar.
- Pour the hot brine over the jalapeños, making sure they are fully submerged. Seal the jar, let it cool to room temperature, and refrigerate minimum for a day to use.
♨️How To Adjust The Heat?
The heat of pickled jalapeños can vary greatly, even when they come from the same plant. Most of the heat comes from this white membrane, which contains a compound called capsaicin that gives jalapeños their spiciness.
By removing the seeds and ribs, you can reduce the heat. Keep in mind, though, that even after removing them, the flesh of the jalapeño will still retain some heat. The good news is that the heat mellows down once after pickling.
Recipe Tips & Tricks
- Wear Gloves: If you have sensitive skin, always wear gloves when handling jalapeños. The chili oil, which contains capsaicin, is concentrated in the seeds and white membrane. Once it touches your skin, it can cause a burning sensation that is hard to get rid of.
- Hot Brine is Key: Ensure the brine is hot when pouring it over the jalapeños. This helps the peppers absorb the flavors better and results in a crisper texture.
Storage Ideas
You can use pickled jalapeños in tacos, nachos, salads, or as pizza toppings. Store the jar in the refrigerator once it reaches room temperature.
Store them in the refrigerator for about two months. Canning is another option if you want to store them for a longer period.
While pickling helps extend their shelf life, I wouldn’t recommend freezing them, as they tend to lose their crunchy texture, though the flavor remains the same.
How To Use?
- Pizza & Burgers: Sprinkle some homemade pickled jalapenos and a zing.
- Salads & Grain Bowls: Want to spice up your greens or grain bowls? Toss in some of these pickles.
- Dips & Sauces: Blend these pickles into your salsas, guacs, or any sauce(similar to this spicy teriyaki sauce) you love.
FAQ
Remove the seeds and rib(white membrane) before slicing the jalapeños for milder pickled jalapenos.
The optional spices like black peppercorns and mustard seeds add extra flavor but are not essential. Feel free to omit them or experiment with other seasonings you prefer.
Yes, you can reuse the brine for another batch of pickles. Strain it to remove any leftover jalapeños and store it in the refrigerator. However, note that the brine may become less flavorful with each use.
More Jalapeno Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Pickled Jalapenos
Ingredients
- 10-12 fresh jalapeños
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic peeled and smashed
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
Preparing the Jalapeños
- Wash and Dry: Wash the jalapeños thoroughly and pat them dry.
- Slice: Cut off the stems and slice the jalapeños into rounds or halves, depending on your preference.
Making the Brine
- In a saucepan, combine the vinegar, water, garlic, sugar, and salt.
- Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
- Remove the saucepan from heat and let it cool for a few minutes.
Pickling the Jalapeños
- Place the mason jar, and add smashed garlic, black peppercorns, and mustard seeds at this stage.
- Then pack the sliced jalapeños tightly.
- Pour the hot brine over the jalapeños, making sure they are fully submerged. Leave about ½-inch of headspace at the top of the jar.
- Seal the jar with a lid and let it cool to room temperature.
- Once cooled, store the jar in the refrigerator.
Kristen says
I had a whole bunch of jalapenos and was looking for a way to use them. I'm so happy that I tried your recipe. It's fantastic!
chara says
Made this earlier this morning and this is delicious, thanks for sharing this recipe. I am saving this recipe for my family to try!
Angela says
This is perfect timing as our jalapenos are almost ready to harvest! Can't wait to try this. Thanks for sharing your recipe.