Quick Pickled Jalapeños

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Tangy and flavorful quick pickled jalapeños are the perfect condiment to serve with your next BBQ platter or loaded nachos. Acidic and bright, they provide the perfect balance to rich meats and cheesy dishes. Plus they are simple to prepare and require no canning or specialty equipment.

Pickled jalepeños in mason jar.

Quick vs Canned Pickled Jalapeños

You can pick up canned jalapeños at your grocery store, and they’re fine. However, you’re limited to the flavor profile of the brand, and have no control of the heat. Making your own allows you to customize your flavors, and test the heat before jarring.

Garlic, mustard seed, salt, sugar, and vinegar in white cups on a bed of sliced jalapeños.

How to Pickle Jalapeños

  • Make the brine. Heat a pan to a medium-high heat. Add your water, vinegar, salt, sugar, garlic, and mustard seeds. Cook until the brine is simmering and the sugar dissolves completely.
  • Prepare jalapeños. Slice your jalapeño peppers. You can slice to your desired thickness. I usually cut them about 1/4 inch thick.
  • Jar jalapeños. Place your sliced jalapeños in a mason jar. Make sure you use one with a sealable lid. Pack them tightly!
  • Combine ingredients. Pour the still-hot liquid over the jalapeños and seal the jar. You want to lightly swirl the jar to evenly spread seasonings. This method gives you jalapeños that are just soft enough to enjoy without turning mushy.
  • Cool down. Allow the jalapeños to cool to room temperature before serving or transferring to the refrigerator to chill. The color will change from a bright green to a more dull color as they pickle. You can eat these right away, but I prefer to let them cool in the fridge overnight.

Brine pouring into jar of sliced jalapeños.

How long do pickled jalapeños last?

This is not a canning recipe, this is a simple refrigerator pickled jalapeño process. These jalapeños are meant to be stored and served chilled. They will last several weeks in the refrigerator. While you could technically can this recipe if the ph in your vinegar is high enough (over 4%), I have found the hot water bath process required for canning makes the pickles turn mushy and not as enjoyable.

How hot are pickled jalapeños?

Test your jalapeños for heat before bottling. Some jalapeños are very spicy, while others are quite mild. The heat level will come down slightly when pickled compared to fresh jalapeños, but not much. Whatever the spice level is before pickling will be pretty close to the final spice level of your pickled jalapeños.

Pickled jalepeños in mason jar.

Pickled Jalapeño Recipe

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Pickled Jalapenos

5 from 1 votes
Tangy and flavorful quick pickled jalapeños are the perfect condiment to serve with your next BBQ platter or loaded nachos.
Prep Time10 minutes
Cook Time5 minutes
Cooling Time2 hours
Total Time2 hours 15 minutes
Servings6 people
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Ingredients
 

  • 1 pound jalapeño peppers stems removed and sliced
  • 1 ¼ cups water
  • 1 ¼ cups distilled white vinegar
  • 2 Tablespoons kosher salt
  • 1 ½ Tablespoons sugar
  • 4 cloves garlic
  • 2 teaspoons whole mustard seeds

Instructions
 

  • Make the brine. Heat a medium saucepan over medium-high heat. Add water, vinegar, salt, sugar, garlic, and mustard seed to the pan. Cook until it begins to simmer and the sugar dissolves. Remove from heat.
    1 ¼ cups water, 1 ¼ cups distilled white vinegar, 2 Tablespoons kosher salt, 1 ½ Tablespoons sugar, 4 cloves garlic, 2 teaspoons whole mustard seeds
  • Prepare jalapeños. Slice your jalapeño peppers.
    1 pound jalapeño peppers
  • Jar the jalapeños. Place the sliced jalapeños in a large quart canning jar.
  • Combine. Pour the still-hot liquid over the jalapeños and seal the jar. Lightly swirl the jar to evenly disperse the seasonings. Allow the jalapeños to cool to room temperature before serving or transferring to the refrigerator to chill. They can be eaten right away, but the next day is ideal.

Nutrition

Calories: 307kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13991mg | Potassium: 1227mg | Fiber: 14g | Sugar: 37g | Vitamin A: 4893IU | Vitamin C: 542mg | Calcium: 129mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Reader Reviews

1 Reviews

  1. Karen Manasco says:

    Thank you SO much! I realize quick pickling is nothing new, but your recipe popped up, and I just had to try it. As I always reduce the sugar in recipes, I only used one Tablespoon, and was amazed at how great a batch of thinly-sliced jalapenos turned out. So good! I’ve already eaten a jar by myself, they go great with everything!

    Sandwiches, baked potatoes, even to dress up take-out Mexican food. Kudos!