Quick Pickled Jalapenos

two ball canning jars filled with pickled jalapenos.

5 from 2 votes

Quick pickled jalapenos are the perfect condiment for all your favorite Mexican-inspired dishes. They're also perfect for adding a kick to sandwiches, tacos, and salads. Serve them with tacos, burritos, quesadillas, or any other dish that needs a little extra kick.

Prep Time5

Cook Time5

Cooling30

Total Time40

Course: Appetizers

Cuisine: American

Servings: 8 oz jars

Calories: 74kcal

Author: Kelly Bloom

Equipment

Ingredients

1 ¼ cup water
1 ¼ cup white distilled vinegar
3 tablespoon white granulated sugar
4 - 6 cloves garlic, peeled & sliced in half
1 tablespoon Kosher salt (regular table salt will cloud the water)
6 - 8 Fresh Jalapenos, sliced

US Customary - Metric

Instructions

Combine the water, vinegar, sugar, garlic, and salt into a medium stainless steel or non reactive pot. Heat on high until the sugar and salt are dissolved.
1 ¼ cup water, 1 ¼ cup white distilled vinegar, 3 tablespoon white granulated sugar, 4 - 6 cloves garlic, peeled & sliced in half, 1 tablespoon Kosher salt (regular table salt will cloud the water)
Slice the jalapenos and add to the pot of hot brine. Bring to a boil, and then set the pot aside for 10 minutes.
6 - 8 Fresh Jalapenos, sliced
Ladle the jalapenos and pack into four clean, sanitized 8 oz mason jars.
6 - 8 Fresh Jalapenos, sliced
Pour the hot brine over the jalapenos, to about 1" from top rim of the mason jars.
Place the seals and lids on the jars and tighten moderately. If you are going to Hot Water Bath Process, now is the time to do so.
If not Hot Water Processing, let the jars sit on the counter until they are completely cooled. You should hear four 'pops' as the vacuum created by the cooling jars sucks the seal down.
Make sure lids are not loose, and then refrigerate up to 2 weeks. If you did the Hot Water Bath Canning process, you can store them in your pantry for up to 18 months.

Notes

ear latex or nitrile gloves when handling and slicing the Jalapenos. (seriously, you will thank me later).
Use a plastic or metal chopping board, so the heat does not seep into your wooden cutting board.
If slicing and processing a large amount of jalapeno peppers, use a pair of safety googles so your eyes don't get irritated as well.
This refrigerator method will let you store them in the fridge for up to two weeks, so you can enjoy them whenever you want. You can use the Ball Water Bath canning method to store them all year long also!