Make pickled jalapenos with this easy recipe. Quick pickled jalapeños can be made the day before and enjoyed on a variety of foods including nachos and chili. Also included are instructions for canning jalapeños.
Last summer I decided that pickling was my new hobby. I pickled cucumbers… to make pickles.
I pickled blueberries and shared them at our yearly block party; let me tell you – those blueberries rocked a few ladies’ worlds that day. We also pickled jalapeños with this simple recipe.
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I very rarely can food so I often utilize a quick pickling method. Quick pickled jalapenos are meant to be refrigerated overnight and consumed within 30 days. They’re very easy to make and you can start eating your pickled jalapeños after just one night.
I like to wait 2 days to make sure the full “pickled flavor” is there but if you can’t wait, I won’t judge.
How do you pickle jalapeno peppers?
Quick Pickled Jalapenos
If you’re ready to start pickling, start with clean jars and lids. I use either Ball jars or Weck jars. In the bottom of the jars, distribute your spices evenly and then stuff the jars with your jalapenos.
I like to slice my jalapenos on the thin side so I can stuff more in jars. I also keep the seeds and ribs in tact for that full spicy flavor.
If you want a mild pickled jalapeno, remove the seeds and ribs before adding the peppers to the jar.
Next heat up your brine in a small pot. My brine is a mixture of water, vinegar, and kosher salt. I do not use sugar but you can add it if you want to.
Bring the bring to just a boil, then turn off the burner and pour the hot briny liquid over the jalapenos. Seal your jars and set them aside to cool; when cooled, refrigerate at least overnight before cracking the jars open.
I make pickled jalapenos in small batches so never have the need to can them. I prefer crunchy jalapeno slices and find that they lose their crispiness with canned.
If you are canning jalapenos for long-term storage, you will want to remove the seeds and ribs. This is because I’ve found that they lose their crispness when canned and I prefer a crunchy pepper.
Make sure you pick up some pickle crisp to help maintain pickle crispiness (an aptly named product for sure!)
How long can you keep pickled jalapenos?
Quick pickled jalapenos will last for one to two months in the refrigerator. Canned jalapenos should be kept in a cool, dark place and refrigerated after being opened. They will also last for one to two months in the refrigerator.
What can I do with a jar of pickled jalapenos?
We like to put our quick pickled jalapenos on just about everything. They are particularly tasty on:
- Hot Dogs
- Mac and Cheese
- Everything else!
What are some recipes you can add pickled jalapenos to?
To Can Jalapeño Peppers
Amount Per Serving:Calories: 190 Total Fat: 2g Saturated Fat: 0g Cholesterol: 0mg Sodium: 2478mg Fiber: 11g Sugar: 9g Protein: 3g