Featuring this flavorful recipes for quick pickled jalapenos.
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Quick Pickled Jalapenos

Prepare a batch of these quick pickled jalapenos and you’ll be hooked. We’re talkin’ spicy and sweet, the perfect combo for burgers, nachos, and pretty much anything else you can think of. One batch and you’ll see, they will become a staple for your fridge.

Pickling jalapeños is a tasty way to enhance their natural flavor while adding a tangy, sweet, and spicy kick. The process is quick and simple, meaning you won’t need to spend hours in the kitchen.

Unless you’re really slow at dicing jalapenos.

Chiles and Smoke cookbook features this recipe for pickled jalapenos.

This particular recipe comes straight from my cookbook, Chiles and Smoke. The use of brown sugar adds a depth of sweetness that balances the heat of the peppers, while the combination of vinegar, garlic, and herbs creates a complex, irresistible brine.

How to Use Pickled Jalapenos

Use them on everything! Seriously, these are SO tasty and transform most bites with the hit of spicy brine.

Tacos, sandwiches, pizza, even scrambled eggs can be tastier with a few of these crunchy pickled jalapenos on top. Here are some ideas:

The options are pretty much endless. If you need a boost of flavor, these quick pickled jalapenos are a go-to.

How to Make Quick Pickled Jalapenos

Gather the ingredients, a small saucepan, and a glass mason jar. It’s time to slice some jalapenos!

Jalapenos, sugar, and spices are the ingredients for this quick pickled jalapeno recipe.
  1. Prepare the brine. This takes the longest time, so it’s best to start here. Combine 1 cup water, 1 cup white vinegar, 1 tablespoon brown sugar, and 1 tablespoon of kosher salt in a saucepan.

    Heat up the brine just to a boil, whisking to dissolve the ingredients. Turn off the heat and allow the brine to start to cool off.
  2. Add the ingredients to a mason jar. Slice the jalapenos into rings, about 1/8-inch thick. Add them to the jar along with a bay leaf, peeled garlic clove, Mexican oregano, and dried thyme.

    Feel free to use any combination of dried herbs or aromatics, such as black peppercorns or mustard seeds.
Pour the warm brine over the jalapenos and ingredients in the glass jar.
  1. Add the warm brine. Pour the brine into the jar, making sure to completely cover the ingredients. Leave the cover off the glass container and allow the jalapenos and brine to cool to room temperature before covering and adding to the fridge.

    Make sure you use a glass container. Plastic is not recommended for a hot brine and a pickle.

Important Tips

  • Gloves can be helpful. Fresh jalapenos can be juicy, which means your hands will soak up that spicy oil. The last thing you want to do is touch your eyes!
  • Don’t burn your hands. The glass jar with a warm brine can be hot, depending on how much you let it cool off.
  • Use a fermentation weight. Glass weights will hold the ingredients down into the brine, making sure the top layer of jalapenos stays submerged. Try these.
  • Give it 24 hours. Waiting is the hardest part, but the flavors come alive as the jalapenos are transformed. These will stay fresh for a few weeks!

Variations for Flavor

As simple as this pickled jalapeno recipe is, there are plenty of options to customize the jar.

  • Sweeteners: Try substituting brown sugar with white sugar, honey, or agave for a different flavor profile.
  • Mix the colors: Use a mix of green and red jalapeños to add color and a bit more heat.
  • Aging jalapenos: Let the jalapeños age in the fridge—they will turn red over time, adding a deeper flavor. A jar of red pickled jalapenos is pretty fiery!
  • Vinegars: Try seasoned rice wine vinegar, apple cider vinegar, or a combination. One of my favorite combos is rice wine vinegar with white vinegar.

Frequently Asked Questions

How long do these quick pickled jalapenos last?

They’ll stay fresh in the refrigerator for up to 3-4 weeks.

Can I make this recipe with other types of peppers?

Yes, this recipe works well with other peppers like serranos, shishitos, or even Fresno chiles. Try combining different peppers together for an exciting bite!

Is there a way to make them less spicy?

Removing most of the seeds before pickling can help reduce the heat. You can also taste-test the jalapenos prior to pickling.

Thank You For Trying Our Recipe!

We’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.

If you try this recipe, please consider leaving an honest review below. You can also find more content by following Chiles and Smoke on InstagramYouTube, and Facebook.

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Featuring this flavorful recipes for quick pickled jalapenos.

Quick Pickled Jalapenos

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Prepare a batch of these quick pickled jalapenos and you’ll be hooked. We’re talkin’ spicy and sweet, the perfect combo for burgers, nachos, and pretty much anything else you can think of. One batch and you’ll see, they will become a staple for your fridge.

  • Total Time: 15 minutes
  • Yield: About 3 cups 1x

Ingredients

Scale
  • 3 cups jalapenos, sliced into -inch thick rings
  • 1 tablespoon kosher salt
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1 clove garlic
  • ½ teaspoon Mexican oregano
  • ½ teaspoon dried thyme

Instructions

  1. Add ingredients to a glass jar. Transfer the jalapenos, bay leaf, garlic, oregano, and thyme to a 1-quart mason jar or similar container. Pour the hot brine over the top and let the jar cool at room temperature until it can be handled. Cover with a secure lid and rest in the refrigerator for at least 8 hours. These pickled jalapenos will stay good for up to 3-4 weeks, unless you eat them all first.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauces & Salsas
  • Method: Pickling
  • Cuisine: Condiment
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