Quick Pickled Jalapenos Recipe
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Quick Pickled Jalapenos Recipe

Pickle your own jalapenos at home. Canning jalapeno peppers has never been easier! Tip: Use gloves if your jalapenos are spicy hot or if you have roughened up hands.
Prep Time5 mins
Cook Time5 mins
days2 mins
Total Time10 mins
Course: Condiment
Cuisine: Mexican
Keyword: How to pickle jalapenos, pickled jalapeno recipe
Servings: 40 servings
Calories: 5kcal
Author: Helene D'Souza

Ingredients

For the Pickle:

  • 12 ounces Jalapeno Peppers fresh
  • Pickling Spices optional, *see Notes
  • 1 cup Vinegar *see Notes
  • 1 cup Water
  • 2 Tablespoons Salt
  • 2 Tablespoons Sugar

Equipment:

Instructions

  • Keep a Canning Jar ready by washing the jar and lid well and sterilizing it in hot water or in the oven. (please see in my notes below for jar suggestion)
  • Wash your jalapenos well and cut off the stem. Slice your peppers.
  • Now grab your jar. At this point, you can add in whole spices if you like to add flavor to your pickled jalapenos.
  • Place your jalapeno slices into the jar.
  • Heat up a saucepan to create pickling brine with the vinegar, water, salt, and sugar. Mix well and bring to a light boil.
  • Pour the brine over the jalapenos in the jar. Make sure all tour pepper slices are covered by the brine.
  • Close your jar and leave your pickle out in room temperature for 2-3 days. Test after two days if your pickle is ready to be refrigerated. It should taste like a pickle.
  • Store in the fridge until further use.

Video

Notes

  1. You have the option of adding pickling spices. I like to add a combination of mustard seeds (yellow or brown), black/green/pink peppercorn, caraway seeds, fresh garlic sliced and allspice berries. Add as much as you like to your jar before placing the sliced raw jalapenos into the jar.
  2. Use a Vinegar with 5% acidity. If it's a stronger vinegar add some more water to even it out and if it's a lighter vinegar, add more vinegar than water.
  3. Keep around 2-3 days out in room temperature before refrigerating so that the jalapenos take in the flavors and get properly preserved in the brine.
  4. Refrigerate after 3 days for up to 1-2 months. They usually are not that good anymore when they are soggy and soft.
  5. For the Jar, I use Italian 3/4 liter Bormioli Rocco Jars which come with a rubber. Those are of great quality and perfect for canning jalapenos. I wholeheartedly recommend you get these thick glass jars for your homemade pickles.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Sodium: 349mg | Potassium: 21mg | Vitamin A: 90IU | Vitamin C: 10.1mg | Calcium: 1mg