Use this pickled jalapeno recipe for a yummy topping that’s crisp and crunchy – it’s a great way to add flavor without affecting your macros!
Vegetable gardens can be hit or miss. My first year growing peppers, I had four plants and got maybe 3 peppers in total. One plant didn’t produce any fruit at all!
The next year, though, I had two jalapeño plants that ended up producing more jalapeños than I knew what to do with!
We added jalapeños to everything: Homemade Pizza, Oven-Roasted Hash Brown Potatoes, Beans and Rice…but somehow, we still had even more left!
I don’t know about you, but when my garden produces THAT MUCH of something, it’s time to move beyond adding it to meals and figure out how to save some of it for the future.
That’s when I came up with this pickled jalapeno recipe!
How do you make pickled jalapeño peppers?
Pickling jalapeno peppers is as simple as mixing a quick brine, soaking the jalapeño peppers, and popping them in the refrigerator!
QUICK PICKLED JALAPENO RECIPE
As it turns out, making pickled jalapeño peppers is REALLY easy. It’s just as easy as my Homemade Hot Sauce Recipe, and just as delicious!
Aside from being easy, this pickled jalapeno recipe is:
- Quick. They’re ready in 10 minutes or less.
- Yummy! You’d be surprised at just how delicious pickled jalapeño peppers are! They’re the perfect combination of spicy, salty, and a hint of sweet.
- Versatile. Use them as pizza toppings or make your favorite Restaurant-Style Salsa.
- Hot…or not. You can adjust the heat on pickled jalapenos, which is great if you have a hot plant like I do!
- Perfect texture. These pickled jalapeno peppers turn out slightly softened, but still crisp and crunchy.
- Great for big batches. My jalapeño pepper plant produces 6-7 peppers PER DAY. Thankfully, this recipe can easily be doubled or tripled as needed!
INGREDIENTS FOR PICKLING JALAPENO PEPPERS
You’ll be surprised at how short the ingredient list is for homemade pickled jalapeno peppers. And you might be even more surprised that you likely have everything you need already in your pantry!
- Jalapeños. You need 6-7 for the recipe below. If you have more, double or triple the recipe! I prefer jalapeno slices over whole peppers since they are easier to add to other dishes.
- White Vinegar. Plain white vinegar is the best option here. You could use apple cider vinegar or rice vinegar in a pinch, but it will affect the flavor.
- Water. To have enough pickling liquid to cover the jalapeños.
- Garlic Cloves. A couple of minced garlic cloves add a nice flavor to the pickled jalapeño peppers.
- Sugar. Just a little bit of sugar helps with the heat.
- Salt. You don’t need much salt, either – just a bit for flavor.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
And that’s it! So, pull out your stockpot and let’s get started pickling jalapeno peppers!
HOW TO MAKE QUICK PICKLED JALAPENO PEPPERS
This truly is a 10-minute pickled jalapeno recipe, and it’s only four steps:
Step 1. Combine the vinegar, water, garlic, salt, and sugar in a large saucepan and bring to a boil.
Step 2. Add the sliced jalapeños, stir well, and remove from the heat. Note: I strongly recommend you wear disposable gloves when you cut the jalapeno peppers. The spicy oils from the peppers can transfer from your hands to your eyes very easily!
Step 3. Let the peppers sit for 8 minutes.
Step 4. Use a ladle or tongs to remove the peppers from the pot and place them in a glass mason jar. Pour the hot brine mixture over the jalapeños to fill the jar. Screw on the lid until it seals. Cool completely to room temperature before storing.
See? Isn’t that EASY?!
Technically, this pickled jalapeno recipe is considered refrigerator pickles. I recommend storage in pint jars or an airtight container in the refrigerator. They have the best flavor in the first two weeks, but they will keep for several weeks.
HOW TO CAN PICKLED JALAPEÑO PEPPERS
According to the USDA canning guide, pickled jalapeños can be canned via hot water bath and processed for 10 minutes.
If canning jalapeno peppers scares you, you can freeze them in glass jars. Here’s how to freeze glass jars without breaking them. Try these small glass jars to freeze them in perfect portions for taco night!
TO SERVE PICKLED PEPPERS
Pickled jalapeño peppers make a flavorful addition to all sorts of meals! We love pickled jalapenos on all sorts of dishes!!
MACRO-FRIENDLY PICKLED JALAPENO PEPPERS
Using pickled jalapeño peppers is a great way to add a pop of flavor without adding a ton of fat or calories to the dish, like you might if you added a dressing or sauce.
In fact, the peppers barely change your macros at all! If your food is feeling a little bland, pickled jalapenos are a perfect way to add some zingy flavor. Quick Pickled Red Onions and 15-Minute Hot Sauce are similar.
And when you make this homemade pickled jalapeno recipe, you can feel good about adding flavor without adding junky ingredients.
JALAPENOS PICKLES FAQS
Are jalapenos pickles hot?
They can be, depending on how hot your peppers are and how much sugar you add. My pepper plant happens to be super-hot, but we like it that way. I just added 1 Tablespoon of sugar per batch. You can add more or less sugar to control the heat.
Pickled jalapeño peppers also mellow the longer they’re in the fridge, so if you find them to be too spicy initially, give them a few days and see how you like them!
Are pickled jalapenos healthy?
With a simple ingredients list, you’ve got a real food condiment packed with flavor! Most of the sugar will stay in the brining liquid, so I think they are a great option!
What about pickled jalapeños with carrots and onions?
If you’d like, you can certainly add carrots and onions, just like the store-bought canned jalapeños come with. Just slice them up and throw them in the pot when you add the peppers.
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Pickled Jalapenos
Use this pickled jalapeno recipe for a yummy topping that’s crisp and crunchy – it’s a great way to add flavor without affecting your macros!
Ingredients
- 1 cup white distilled vinegar (238g)
- 1 cup water (236g)
- 2 garlic cloves minced (6g)
- 1 Tbsp granulated sugar
- 1 Tbsp salt
- 7 jalapeno peppers sliced (100g)
Instructions
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Combine the vinegar, water, garlic, sugar, and salt in a large pot and bring to a boil. Add the jalapeno slices, stir well and remove from the heat.
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Let the peppers sit for 8 minutes.
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Use a ladle to remove the peppers from the pot and to a glass jar. Pour the liquid over the jalapenos to fill the jar.
Notes
- Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.
- Using pickled jalapeño peppers is a great way to add a pop of flavor without adding a ton of fat or calories to the dish, like you might if you added a dressing or sauce.
Nutrition
Serving: 2TbspCalories: 16kcalCarbohydrates: 3gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 875mgPotassium: 34mgFiber: 0.4gSugar: 2gVitamin A: 132IUVitamin C: 15mgCalcium: 6mgIron: 0.1mg
