Quick Pickled Jalapenos Recipe – Lana’s Cooking


My Quick Pickled Jalapenos will make a delicious addition to your next barbecue. We like them on tacos, burritos, even burgers! They take just a few minutes to make and their tart, spicy flavor will complement all your favorite southwestern style meals.

One of the things that I enjoy most is making what I call “condiments and extras” in the kitchen. You know, all the little things that add that extra special touch to meals. In fact, I have a whole category of those recipes on this blog.

These quick pickled jalapenos take just a few minutes to make and their tart, spicy flavor will complement all your favorite southwestern style meals. https://www.lanascooking.com/quick-pickled-jalapenos/

I just really enjoy making things like homemade croutons, tomato jam, relishes, a good classic vinaigrette, and more. It’s not that you can’t purchase them, it’s just that it’s fun to know how to make them yourself.

Take for instance, this recipe for Quick Pickled Jalapenos. Can you buy these at your grocery store? Yep. By the case full if you want to. But I think it’s just a lot of fun to know how to do it yourself.

I mean, what if there was a shortage of pickled jalapeños tomorrow and you couldn’t get them? Heaven forbid. That would be no problem for us because we have the recipe!

Why I Recommend This Recipe

  • It’s quick and easy. The total time is about 20 minutes from start to finish!
  • It’s fun to DIY kitchen staples for your family.
  • It’s not a “canning” recipe, so you won’t need any special equipment.

This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

Since this is not a canning recipe, you can use any container you like to store your finished pickled jalapeños. I used a canning jar simply because I had one available. An old pickle jar or mayonnaise jar would work just as well. We’re not making a product that needs to be properly sealed for shelf storage, so any old thing will be fine.

What is a “non-reactive pan?”

For cooking the brine, you do need a non-reactive pan. What’s that you ask? Well, some metals react with acidic ingredients (like lemon, vinegar, or tomatoes), and that can cause an off-taste or color. Pots and pans made of cast iron, copper, and aluminum are reactive, whereas ceramic, glass, stainless steel, and enameled pans are non-reactive. 

Ingredient Notes

To make one standard pint jar of Quick Pickled Jalapeños, you’ll need:

  • About 8 nice plump jalapeno peppers – I often grow my own jalapenos, but they are readily available at any grocery store and are very inexpensive.
  • White vinegar – Plain old distilled vinegar. Nothing fancy.
  • Water
  • Garlic – About three cloves, peeled.
  • Sugar (or honey) – Either one works fine.
  • Bay leaf, salt, oregano, and black peppercorns – The spices that give the jalapenos all that great pickled flavor.

You probably have most of that in your pantry right now!

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

How to Make Quick Pickled Jalapenos

Prep the Jalapenos

Now that we have the equipment and ingredients sorted out, let’s get started on this recipe!

👉 PRO TIP: Before you do anything else, just trust me and put on a pair of disposable kitchen gloves. Jalapeños contain oils that remain on your skin for several hours and can transfer to your mouth, nose, and eyes if touched. If you’re a contact lens wearer, you’ll thank me later for insisting on the gloves.

Thinly sliced jalapeno pepper rings on a paper towel.
  1. Start by thinly slicing the jalapeno peppers using a sharp knife or mandolin. Discard the jalapeno stems and set the slices aside. Peel the two cloves of garlic.

👉 PRO TIP: I always use the mandolin for slicing these because it makes really quick work of this step and creates slices with uniform thickness. Use caution with a mandolin however because they’re really, really sharp, and will take the end off your finger before you even know it happened. ALWAYS Use a guard with your mandolin, and pay attention to what you’re doing.

Make the Brine

Brine ingredients for quick pickled jalapenos in a saucepan on a stovetop.
  1. Add all the ingredients, except the jalapeño slices, to a medium non-reactive saucepan.
Brine mixture boiling in saucepan on stovetop.
  1. Bring the mixture to a boil.

Add the Jalapenos

Jalapeno slices in boiling brine mixture in saucepan.
  1. Stir in the jalapeño slices and remove the pan from the heat.

Cool the Jalapenos Slightly

Photo showing jalapeno slices changed in color from bright green to olive green.
  1. Allow the mixture to cool for about 5 minutes or until you see the peppers start to turn a pretty olive green color. You’ll recognize the color from the commercially produced pickled jalapeños you’ve seen. 
  2. Remove and discard the bay leaf. You can remove the garlic if you like or leave it in. Removing the garlic will give the finished pickles a bit of a milder flavor. I always leave it in because I like garlic!

Transfer the Mixture to a Container

Canning jar containing cooked jalapeno slices and garlic cloves.
  1. Once the peppers have changed color, use a slotted spoon to transfer the slices (and garlic if keeping) to a clean storage jar.
Jar with funnel and strainer in top.
  1. Strain the pickling liquid into the jar, filling it with enough liquid to cover the jalapeño slices. 

How to Store

Jar filled with jalapeno slices and brine, closed with canning lid and ring.
  1. Close the jar and store it in the fridge. You can use your pickles immediately if you like, but their flavor won’t be fully developed for about a week. They’re best used within about two months but will likely keep much longer.

How to Use

I use these Quick Pickled Jalapenos as a topping on tacos, nachos, burritos, quesadillas, or any other southwestern or Tex-Mex style recipes. They’re also really good just as an accompaniment to a sandwich, on salads, or on top of a hamburger or hot dog. 

Can I Increase the Recipe?

Of course, you can! Just multiply the ingredients to make as many pints as you like.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

More DIY Recipes You’ll Like

Recipe

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These quick pickled jalapenos take just a few minutes to make and their tart, spicy flavor will complement all your favorite southwestern style meals. https://www.lanascooking.com/quick-pickled-jalapenos/
  • Thinly slice the jalapeno peppers using a sharp knife or mandolin. Discard the stems. Set the slices aside.

  • In a medium non-reactive pot, bring the remaining ingredients to a boil.

  • Stir in the jalapeno slices and remove the pan from the heat. Allow to cool for approximately 5 minutes or until the peppers begin to take on an olive green color.

  • Remove and discard the bay leaf.

  • Use a slotted spoon to transfer the jalapeno slices to a clean storage jar.

  • Strain the pickling liquid into the jar filling adequately to cover the jalapeno slices.

  • Close the jar and store in the refrigerator.

  • Allow about a week for full flavors to develop. Best used within two months.

Makes 1 standard pint jar of pickled jalapenos. Nutritional information is calculated based on a serving size of 1/4 cup.

  • I always recommend wearing disposable gloves when working with hot peppers. The oils can remain on your skin for several hours and can transfer to your mouth, nose, and eyes if touched.
  • Adjust the sweetener to your taste. The sweetener mutes the heat of the peppers, so the more you use the more muted the peppers will be. If you like a lot of heat, go with just 1 tablespoon.  I like the heat fairly muted so I use 3 tablespoons.
  • The garlic may be removed before transferring the jalapenos to the jar for a milder flavor.
  • You can use your pickled jalapenos immediately but full flavors won’t develop until about a week later. Lasts several months in the refrigerator.

Serving 0.25cup | Calories 30kcal | Carbohydrates 6g | Protein 1g | Fat 1g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Sodium 875mg | Potassium 49mg | Fiber 1g | Sugar 5g | Vitamin A 159IU | Vitamin C 17mg | Calcium 13mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Lana Stuart
Lana Stuart
8 days ago

This post is a direct copy from my blog. This is a violation of U.S. Copyright Law. You are advised to remove this entire post and photos within 24 hours or I will pursue legal action.

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