• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • IP Calculator
  • SV Chart
  • Using Grow
  • Subscribe

Smells Like Delish

menu icon
go to homepage
  • All Recipes
  • IP Calculator
  • SV Chart
  • Using Grow
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • IP Calculator
    • SV Chart
    • Using Grow
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Canning & Freezing

    Published: Jul 9, 2022 · Modified: Feb 26, 2023 by Kelly Bloom · This post may contain affiliate links · Leave a Comment

    • Facebook
    • Pinterest
    • Instagram
    • Yummly
    • YouTube

    Quick Pickled Jalapenos

    Jump to Recipe Print Recipe
    ball canning jars filled with pickled jalapenos.

    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. We used them on our copycat Chili's Steak Fajitas and they were awesome!

    ball canning jars filled with pickled jalapenos.

    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!

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • How to Make Pickled Jalapenos
    • Ball's Water Bath Canning Method
    • Serving Suggestions
    • 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
    • Join our Newsletter to get the latest recipes!

    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 jalapenos, salt, and garlic on a white counter.
    • 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!

    Step 1. Prepare the Jalapenos & Brine

    sliced jalapenos on a white cutting board.

    Simply slice jalapeno peppers and place them in a pot.

    fresh sliced jalapenos and garlic with salt in a stainless steel pot.

    Combine in a saucepan and heat until the sugar and salt are dissolved.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 2. Bring to a Boil

    simmering jalapenos in a stainless steel pot.

    Bring the jalapenos and brine to a boil.

    stainless steel pot with cooked sliced jalapenos.

    After reaching a boil, turn heat off.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    Step 3. Cool & Fill Jars

    jalapeno seeds on a wooden spoon being added to mason jar.

    Cool and pack pickled peppers into clean, sanitized jars.

    liquid being poured into a mason jar with garlic and sliced jalapenos.

    Pour the hot liquid brine up to 1 inch from top, but covering the jalapenos.

    Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

    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!

    pickled jalapenos on quesadillas with chopped cilantro.

    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

    How long do pickled jalapenos last?

    Up to two weeks in the refrigerator. Up to 18 months if you use Ball's Water Bath Canning method.

    Does slicing jalapenos make your eyes cry like slicing onions?

    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.

    Can I use apple cider vinegar?

    You can, but the color will be a muddy tan instead of a clear brine.

    Who do I get crunchy pickled jalapenos?

    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

    • air fried quesadilla cut into thirds with cilantro and sour cream garnish.
      Air Fryer Cheese Quesadillas
    • Fried Sweet Plantains in a serving dish.
      Fried Sweet Plantains (Platanos Maduros)
    • chile relleno burrito with salsa queso sauce on a platter of rice, lettuce, and black beans.
      Chile Relleno Burrito
    • swirl frosted cinnamon cookies on a plate.
      Crumbl Churro Cookies

    Connect with Smells Like Delish!

    Be sure to follow us on our social media accounts.

    • Facebook
    • Pinterest
    • Instagram
    • Yummly
    • YouTube

    📖 Recipe

    two ball canning jars filled with pickled jalapenos.
    Print Recipe SaveSaved!
    5 from 2 votes

    Quick Pickled Jalapenos

    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 mins
    Cook Time5 mins
    Cooling30 mins
    Total Time40 mins
    Course: Appetizers
    Cuisine: American
    Servings: 4 8 oz jars
    Calories: 74kcal
    Author: Kelly Bloom

    Equipment

    • Water Bath Canning Equipment
    • 8 oz Ball Canning Jars, rounded
    • Canning & Preserving for Beginners
    • Nitrile Gloves

    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!

    Nutrition

    Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1752mg | Potassium: 154mg | Fiber: 2g | Sugar: 11g | Vitamin A: 529IU | Vitamin C: 60mg | Calcium: 28mg | Iron: 0.3mg
    Keyword : Canned Jalapenos, canned pickled jalapenos, canning pickled jalapenos, preserving jalapenos, quick pickled jalapenos

    Like this recipe? Be sure to share it, pin it, or add it to your collection!

    • Facebook
    • Yummly
    • Email
    • Twitter

    Join our Newsletter to get the latest recipes!

    More Canning & Freezing Recipes

    • Ball canning jar filled with homemade unsweetened applesauce, with a spoon.
      Unsweetened Applesauce
    • Pears served with cinnamon in a bowl.
      Cinnamon Stewed Pears
    • pumpkin butter in a jar.
      Pumpkin Butter
    • bowl of blackberry jam with three ball canning jars of jam in background.
      Blackberry Preserves

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author photo for Kelly Bloom

    Hi, I'm Kelly! and I have a love affair with herbs & spices! Here at Smells Like Delish, I'm all about creating food that has three aspects: flavor, aroma, and texture - to create satisfying fare!

    More about me →

    Newest Recipes

    • jumbo gluten-free chocolate chip muffins on a cooling rack.
      Bakery Style Gluten Free Chocolate Chip Muffins
    • air fryer frozen french toast sticks.
      Air Fryer Frozen French Toast Sticks
    • cream cheese frosting with no butter.
      Cream Cheese Frosting Without Butter
    • replicated Longhorn Rice Pilaf in a serving bowl.
      Longhorn Rice Pilaf
    recipe newsletter

    Diet Friendly Recipes

    • serving dish with blackened mahi mahi and lemon wedges with tartar sauce in a bowl.
      Blackened Mahi Mahi
    • platter of roasted asparagus garnished with cheese and lemon.
      Air Fryer Frozen Asparagus
    • plate of cajun chicken and shrimp pasta.
      Cajun Chicken and Shrimp Pasta
    • baked branzino glazed with miso sauce on a serving platter with lemon wedges.
      Miso Baked Branzino

    Asian Inspirations

    • beef & broccoli stir fry in a skillet.
      Panda Express Beef and Broccoli
    • powdered sugar dusted croffles on a serving platter.
      Croffles (Croissant Waffles)
    • platter of thai chicken cashew on rice.
      Thai Cashew Chicken
    • teriyaki salmon steaks garnished with sesame seeds and thai basil leaves.
      Air Fryer Teriyaki Salmon

    Recommended

    • del frisco's butter cake with ice cream, caramel sauce, and whip cream.
      Del Frisco's Butter Cake
    • serving bowl of mashed potatoes garnished with butter & parsley.
      Bob Evans Mashed Potatoes
    • A corn muffin with the wrapper removed.
      Cracker Barrel Cornbread Recipe
    • small plate with cut pork lumpia and a small bowl of dipping sauce nearby
      Traditional Pork Lumpia
    • close up of serving bowl with black beans, tostones, cilantro.
      Instant Pot Cuban Black Beans
    • close up of white serving platter with three grilled pork chops and a green napkin on a white background
      Pan Grilled Steakhouse Pork Chops

    International Favorites

    • air fried samosa appetizers with dip.
      Air Fryer Frozen Samosa
    • Bowl of Chimichurri rice.
      Chimichurri Rice
    • ghana meat pies on a platter.
      Ghanaian Meat Pie
    • Jollof rice Ghanaian style, molded in a small bowl on a plate.
      Jollof Rice Ghanaian

    Footer

    ↑ back to top
    • Privacy Policy
    • Disclosure Policy
    • Disclaimer
    • Contact
    • About
    • Amazon Store
    • Facebook
    • Pinterest
    • Instagram
    • Youtube
    • LinkedIn

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Smells Like Delish