Quick pickled jalapenos are the perfect condiment for all your favorite Mexican-inspired dishes. They're also perfect for adding an extra kick to sandwiches, tacos, and salads.
Why you will love this recipe
You will love how easy it is to pickle these jalapenos. If you are new to canning or pickling this is an easy recipe to start with, as people love these as much as salsa and hot sauce!
We used them on our copycat Chili's Steak Fajitas and they were awesome!
Jump to:
- Why you will love this recipe
- Ingredients
- How to Make Pickled Jalapenos
- Ball's Water Bath Canning Method
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage
- Top Tips
- Frequently asked questions
- Food safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients
Look for nice and bright green, fresh as possible jalapeno peppers. Avoid scarred, wilted, or otherwise imperfect peppers, as they can compromise your preservation efforts.
- Fresh Jalapeno peppers
- White vinegar
- White granulated sugar
- 4 to 6 cloves of garlic
- Canning salt - you want canning salt as salt with iodine will make the brine cloudy.
- Water
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Pickled Jalapenos
This easy tutorial will show you how to make these spicy peppers in just minutes. Add them to tacos, sandwiches, or salads for a burst of flavor. Enjoy!
Prepare the Jalapenos & Brine
- Simply slice jalapeno peppers and place them in a pot.
- Combine in a saucepan and heat until the sugar and salt are dissolved.
Bring to a Boil
- Bring the jalapenos and brine to a boil.
- After reaching a boil, turn heat off.
Cool & Fill Jars
- Cool and pack pickled peppers into clean, sanitized jars.
- Pour the hot liquid brine up to 1 inch from top, but covering the jalapenos.
Ball's Water Bath Canning Method
You can use the Water Bath Canning method to preserve these pickled jalapenos for up to 18 months. After packing your canning jars with the hot pickled peppers and pouring in brine to cover, simply follow the processing directions at Ball's Water Bath Canning page.
The basics are to have a stock pot or water bath kettle that you first place a lifting rack with about 5 to 7 of your prepared jars. The lids should be tight, but not super tight.
Fill with warm water until the water covers about 1 to 2" over the tops of the jars.
Bring stock pot to a boil and cover. You start clocking your time once the boiling starts.
This method is safe for pasteurizing sauerkruat, homemade kimchee, our Heirloom Tomato Confit, Easy Fig Preserves, relishes, and other pickles. The sugar, salt, and vinegar used in these foods render them safe for the Water Bath Canning method.
Be sure to review the method at Ball's website, as they have specific guidelines to help the beginner.
Serving Suggestions
Keep a jar of these handy in your refrigerator. Next time you make our Chili's Steak Fajitas, Chili Lime Shrimp Tacos, or Chicken Quesadillas. Just top them off with these sliced picked jalapenos!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Instead of garlic, or in addition to garlic, you can also add small pearl onions, fresh red chili peppers, or coriander seeds.
- Extra Spicy Pickled Jalapenos - add fresh red chili peppers while packing in the jars. They make a bright spot of color and add extra heat.
- Pickled Jalapenos & Pearl Onions - add some small pearl onions in with the jalapenos when cooking. Pack in the jars so you see a nice blend of jalapeno slices and small pearl onions.
- Mild Pickled Jalapenos - Remove the seeds when slicing and cooking for a milder pickled pepper.
Equipment
- Water Bath Canning equipment - for pickles, jams, and other high acid canned food.
- Ball Canning jars - smaller ones to store condiments in
- Canning & Preserving for Beginners - excellent guide book
Storage
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!
Top Tips
- Wear 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.
Frequently asked questions
Up to two weeks in the refrigerator. Up to 18 months if you use Ball's Water Bath Canning method.
If slicing just a few, no. If you are slicing up a bunch to can, than yes they can irritate your eyes. Use a pair of inexpensive safety goggles.
You can, but the color will be a muddy tan instead of a clear brine.
This type of pickling uses fresh uncooked sliced jalapenos packed in the jars. You then pour the hot brine in to cover. Seal the jars and place in a refrigerator for up to 2 weeks. These are unpasteurized so they can not be set in your pantry.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Quick Pickled Jalapenos
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
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!
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