Easy Homemade Quick-Pickled Jalapeños Recipe

If you love adding a spicy kick to your meals, these Easy Homemade Quick-Pickled Jalapeños are just what you need. With a few simple ingredients and minimal effort, you can create a tangy, spicy condiment that’s perfect for topping tacos, burgers, salads, and more. This recipe is quick, requiring no special equipment or canning skills, and the results are absolutely delicious.

Ingredients

• 10-12 fresh jalapeños, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic, peeled and smashed
• 1 teaspoon black peppercorns
• Optional: 1 teaspoon dried oregano, 1 teaspoon coriander seeds

Preparation

Preparing the Jalapeños

1. Slice the Jalapeños: Wear gloves to protect your hands from the heat of the jalapeños. Thinly slice the jalapeños into rings and discard the stems.

Making the Brine

1. Combine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, and black peppercorns. Add the optional oregano and coriander seeds if using.
2. Heat the Brine: Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly.

Equipment Needed

• Medium saucepan
• Knife and cutting board
• Measuring cups and spoons
• Mason jar or other airtight container

Cooking Instructions

Step 1: Pack the Jalapeños

1. Pack the Sliced Jalapeños: Place the sliced jalapeños in a clean mason jar or airtight container. Make sure they are packed tightly but not crushed.

Step 2: Add the Brine

1. Pour the Brine: Carefully pour the hot brine over the jalapeños, ensuring they are fully submerged. Use a spoon to press the jalapeños down if needed.
2. Seal the Jar: Let the mixture cool to room temperature, then seal the jar with a lid.

Step 3: Refrigerate

1. Refrigerate the Jalapeños: Place the jar in the refrigerator and let the jalapeños marinate for at least 24 hours before using. For best flavor, let them sit for 2-3 days.

Serving Suggestions

Use in Various Dishes

• Tacos: Add pickled jalapeños to your favorite tacos for an extra burst of flavor.
• Burgers: Top your burgers with these spicy slices.
• Salads: Sprinkle on salads for a zesty kick.
• Sandwiches: Include in sandwiches or wraps for added heat.
• Nachos: Perfect for garnishing nachos or other Mexican dishes.

Conclusion

These Easy Homemade Quick-Pickled Jalapeños are a fantastic way to spice up any meal. With a simple brine and a bit of patience, you can enjoy tangy, spicy jalapeños anytime. They’re versatile, flavorful, and so easy to make!

FAQs

1. How long do quick-pickled jalapeños last?

Quick-pickled jalapeños can last for up to a month in the refrigerator. Always use a clean utensil to remove them from the jar to maintain their freshness.

2. Can I use a different type of vinegar?

Yes, you can use apple cider vinegar or rice vinegar for a slightly different flavor profile. The acidity is important for preservation, so ensure the vinegar you use is at least 5% acidity.

3. Are pickled jalapeños less spicy?

Pickling can slightly mellow the heat of the jalapeños, but they will still retain a significant amount of spiciness.

4. Can I add other vegetables to the jar?

Absolutely! Sliced carrots, onions, and bell peppers are great additions to the pickled jalapeños.

5. Do I need to sterilize the jar?

While sterilizing is not necessary for this quick-pickling method since the jalapeños are stored in the refrigerator, it’s a good practice to use a clean, hot water-rinsed jar to ensure freshness.

Yield: 1

Easy Homemade Quick-Pickled Jalapeños Recipe

Print

If you love adding a spicy kick to your meals, these Easy Homemade Quick-Pickled Jalapeños are just what you need. With a few simple ingredients and minimal effort, you can create a tangy, spicy condiment that’s perfect for topping tacos, burgers, salads, and more. This recipe is quick, requiring no special equipment or canning skills, and the results are absolutely delicious.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/2 cup water
• 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
• 1 teaspoon sugar
• 1 teaspoon salt, see notes above
• 3–4 jalapeños, sliced thinly, no need to remove the seeds
• Cook Mode Prevent your screen from going dark

Instructions

1. Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
2. Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.