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.

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.

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.

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 Jalapeño Recipe

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Pickled Jalapenos

Susie Bulloch

Tangy and flavorful quick pickled jalapeños are the perfect condiment to serve with your next BBQ platter or loaded nachos.

Prep Time : 10 mins

Cook Time : 5 mins

Cooling Time : 2 hrs

Total Time : 2 hrs 15 mins

Servings : 6 people

Calories : 307kcal

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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

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