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.

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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:

• Tacos – Try them on crispy Tacos Dorados, Smashburger Tacos, or even Carne Asada Tacos.
• Sandwiches – Anything with grilled or seared meats pairs very well, such as Grilled Tri Tip Sandwiches, Smoked Pulled Chicken Sandwiches, and the Mexican Chopped Cheese Sandwich.
• Charcuterie – Use this alongside cured meats, cheeses, crackers, and other fun toppings such as Sweet and Spicy Pickles.

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!

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.

3. 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