Are you searching for an easy condiment? Check out this quick pickled jalapenos Recipe! 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!
Why we all love this recipe?
Perfectly balanced heat & 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.
Homemade goodness: Making your pickles allows you to control the ingredients, ensuring they are free from artificial additives and preservatives. Also, adjust the heat to your household's choice. You can even take it further by making Jalapeno honey butter to spread on your toast.
Quick and easy: This recipe is good to make in under 10 minutes with minimal ingredients and a straightforward process. If you want to spice things up, consider making Jalapeno mustard a quick and easy condiment.
Perfect for gifting: Arrange these pickles in a decorative jar with a ribbon, and you have a delightful homemade gift(same as this jalapeno peanut brittle) that impresses friends and family.
How to make pickled jalapenos?
The ingredients
Fresh Jalapeños: Pick bright green, firm, same-sized jalapenos. Make sure the stem should look fresh, not brown. If you like it less spicy, go for larger, smoother peppers. Wear gloves while slicing the jalapeños to protect your skin from the spicy oils.
White Vinegar: The acidity of white vinegar helps preserve the jalapeños and enhances their flavors. Avoid using distilled vinegar, as it may result in a harsh taste. If you don't have white vinegar, choose either apple cider vinegar or rice wine vinegar as a replacement(but it results in a different taste and flavor that tastes good, too).
Water: Helps dilute the vinegar for the pickling brine.
Garlic: Pee and smash them to give the pickles a depth of flavor. Garlic adds a savory note that complements the spicy jalapeños beautifully. 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: A touch of sweetness makes this a best-pickled jalapenos recipe. This is good to replace with honey or maple syrup as a natural sweetener.
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: Adds mild peppery flavors. You can reduce or omit the black peppercorns. Alternatively, you can add more if you prefer spicier pickles.
Mustard seeds: Crushing the mustard seeds lightly before adding them to the brine can release more flavor. Feel free to experiment with different types of mustard seeds for unique tastes.
Fresh thyme: Thyme adds a pleasant herbal note to the pickles. You can substitute it with other herbs, such as dill or oregano if desired.
The Directions
Wash and Dry: Start by washing the jalapeños thoroughly under running water. Then, pat the slices with a paper towel.
Slice: Next, cut off the stems of the jalapeños. Then, cut them into circles with the same thickness.
Make the Brine: Over medium heat, place a saucepan. Add the vinegar, water, garlic, sugar, and salt. Stir and bring the liquid mixture to a boil. Keep stirring until the sugar and salt are fully dissolved.
Cool: Remove it from heat once it reaches a boil and the salt is dissolved. Allow it to cool for 10-15 minutes until it turns into a warm liquid.
Pack the jalapenos: Place a clean quart-sized Mason jar. Add peppercorn, coriander seeds, and slightly smashed garlic.
Then, start packing in the sliced jalapeños. Make sure to pack them in tightly.
Add the Brine: Carefully pour the hot brine over the jalapeños in the jar. You want to make sure the jalapeños are fully submerged in the brine. Leave about ½-inch of space at the top of the jar.
Seal the jar: Seal the jar with a lid and let it cool down.
Refrigerate: Store the jar in the refrigerator once it reaches room temperature. The refrigerated pickled jalapenos taste their best after 24 to 48 hours.
What to serve with?
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.
Snack Time: Hosting a game night, layer over nachos or add to your cheese and charcuterie boards.
Cooked Dishes: Stir them into stir-fries, soups, stews, or pasta(like this Vegan spinach pasta).
Dips & Sauces: Blend these pickles into your salsas, guacs, or any sauce(similar to this spicy teriyaki sauce) you love.
Get Creative: Have you ever considered using pickled jalapenos in a cocktail(refer to this jalapeno lemonade or jalapeno mojito for more ideas)?
How to store?
In the refrigerator: Make sure the jar is tightly sealed to keep the pickles from drying out or absorbing unwanted odors. The pickled jalapenos can last for several weeks refrigerated.
In the freezer: Transfer the pickles to a freezer-safe container or a heavy-duty freezer bag. Freezing the pickles will help preserve them for up to three months, but the texture may turn soft once thawed.
Thawing: For the best results, thaw them in the refrigerator. Also, avoid melting the pickles at room temperature to prevent contamination.
Reheating: These crunchy pickled jalapenos are meant to be consumed cold, so reheating them is unnecessary. Once thawed, you can enjoy the pickles directly.
Variations
Sweet and Spicy: Add two tablespoons of extra sugar to the brine mixture for a sweeter twist.
Apple cider: To add a tangy kick to your sliced pickled jalapenos, replace the white vinegar with apple cider vinegar. The apple cider vinegar will bring the pickles a tangy and slightly fruity flavor.
Smoky: Add one teaspoon of smoked paprika to the brine mixture for a smoky and slightly earthy taste.
Garlic flavored: Increase the amount of garlic to 8-10 cloves in the brine mixture. This will give the pickles a strong garlic flavor that enhances the pickled jalapenos.
Asian-inspired: For an Asian twist, add one tablespoon of soy sauce and one teaspoon of grated ginger to the brine mixture. This gives the pickles a savory and slightly tangy flavor.
Frequently asked questions
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.
Tools recommended for making this recipe
Mason Jar: The Mason jar is the perfect container for storing pickled jalapenos. The clear glass also adds a touch of elegance and allows you to see the beautiful color of the pickled jalapeños.
Saucepan: A good quality makes the prepping work easier.
Knife: A tool is necessary for the precise cutting of the jalapeños.
Printable recipe card
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.
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