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
Total Time10 mins
Servings: 40 servings
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
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.
- 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.
- 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.
- 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.
- Refrigerate after 3 days for up to 1-2 months. They usually are not that good anymore when they are soggy and soft.
- 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.
Calories: 5kcal | Carbohydrates: 1g | Sodium: 349mg | Potassium: 21mg | Vitamin A: 90IU | Vitamin C: 10.1mg | Calcium: 1mg