Quick Pickled Jalapeños ~ easy recipe!

Quick Pickled Jalapeños ~ your pickles are ready in the time it takes you to slice your peppers, and you're going to want to load up on these, because jalapeños make everything better!

Quick Pickled Jalapeños ~ your pickles are ready in the time it takes you to slice your peppers, and you’re going to want to load up on these, because jalapeños make everything better!

a full jar of sliced pickled jalapeños

Imagine opening your fridge door and seeing a quart of these green gems peering out at you…I adore jalapeños, I try to pick up a few every time I’m at the grocery store just so I can add some zing to whatever I’m cooking. I think they’ve got the perfect gentle kick of heat without being overpowering. So when a neighbor dropped off a whole pound of garden chiles yesterday I couldn’t believe my luck!

Quick Pickled Jalapeños ~ an easy way to add zing to your recipes!

I love this quick pickling ~ quicking! ~ method because it allows you to transform and preserve summer produce of all kinds with minimal processing ~ that means you keep all the crunch and fresh flavor. And even if you don’t think you like jalapeños, try these, you can even add some sugar to the brine to sweeten them up and blunt the heat. My mouth is watering just thinking about piling these on our burgers and brats.

pickled jalapeño peppers on a wooden table

I used a full pound of jalapeños to make this recipe, but remember, you can scale this down easily ~ even if you have just a handful of peppers you can do this, the proportion of water to vinegar is an easy to remember 1 to 1. I used the same principles in my QUICK PICKLED VIDALIA ONIONS.

chopping jalapeño peppers

Slice up the jalapenos and add them to a quart sized jar. (This recipe is for quick picked jalapeño slices, or rings, but you can pickle whole jalapeños if you like, check my notes below.)  I used just shy of a pound to fill my jar.

TIP: Jalapeños vary in their heat level,  and if you’re sensitive it pays to use caution when working with them. I do it bare-handed but you can use gloves if you like. Whatever you do, make sure to wash your hands thoroughly when you’re done, and then wash them again. The capsicum oils can remain on your hands for hours and cause problems later if you rub your eyes ~  or pick your nose…just sayin’.

ingredients for pickled jalapeño peppers

Spices for a quick pickle

A quick pickling liquid is easy to put together, I use equal parts water and white vinegar. I go a little crazy with my spices: (you can use a couple of tablespoons of pickling spice if you want to simplify)

  • cloves
  • mustard seeds
  • cardamom pods, cracked
  • white peppercorns
  • black peppercorns
  • juniper berries
  • coriander pods

I found some pretty flowering thyme on my walk this morning so I threw that in with the peppers, why not?

Making a jar of small batch pickled jalapeños

Just mix it up and pour it over the peppers, just make sure the peppers are submerged. Then seal and refrigerate. You can eat them right away, or store in the fridge for up to 2 months. I should note that the peppers will quickly turn from bright green to an olive green as they react with the vinegar, so expect that.

I can’t wait ~ we’re having brats for dinner tomorrow!

a jar of pickled jalapeño peppers

Modulate the heat in these quick pickled jalapeños:

  • This is a recipe for pickled jalapeños with no sugar, but you can add some in if you like. The sugar will sweeten the mixture slightly, but more importantly it will cut the heat of the peppers. The more sugar you add, the less heat you’ll get.
  • The seeds contain most of the heat of the peppers, so leave them out for a milder pickle. To do this immerse your jalapeño slices in a big bowl of cold water and skim away the seeds, then drain and bottle.
  • If your mouth is on fire, reach for a glass of milk, beer, or cocktail, not water! The hot capsaicin oils in chiles are soluble in alcohol and full fat dairy, only, water won’t help at all.

TIP:  DO NOT throw away the pickling liquid,  you can use it to pickle more jalapeños!

Some of my favorite recipes are diy condiments ~ if this idea interests you, I recommend my OLD FASHIONED RELISH, or my HOMEMADE KETCHUP. One of my most popular is the amazing 30 SECOND MAYONNAISE. Once you try that you’ll never need to bother with bottled mayo again.

My Weck 1 litre tulip jar is perfect for this recipe ~

Print
3.59 from 31 votes

Quick Pickled Jalapeños

Quick Pickled Jalapeños ~ your pickles are ready in the time it takes you to slice your peppers, and you're going to want to load up on these, because jalapeños make everything better!
Course condiment
Cuisine American
Prep Time 15 minutes
Yield 1 quart
Author Sue Moran

Ingredients

  • 1 pound jalapenos, washed
  • 1 1/4 cups white vinegar
  • 1 1/4 cups filtered water
  • 1-2 Tbsp sugar, optional
  • 1 tsp black peppercorns
  • 1 tsp white peppercorns
  • 1/2 tsp coriander pods
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp whole cloves
  • 6 green cardamom pods crushed (don't lose the seeds!)

Instructions

  • Wash and trim the stems from your peppers. Slice them and put them into a clean quart sized jar. I add the seeds, too, but if you like things a little less spicy, you can leave them out.
  • Mix the water, vinegar, sugar (if using) and spices in a bowl or large measuring cup with a spout. If you're using the sugar, be sure to stir until it has completely dissolved. Pour the liquid, and spices, over the peppers. Note: if the liquid doesn't completely cover the peppers, add more vinegar.
  • Cover tightly and refrigerate.
  • The peppers will keep up to 2 months.

Cook's notes

  • You can pickle the whole peppers, if you like...but be sure to stab them with the tip of a sharp knife in several places to allow the pickling liquid to penetrate.
  • Simplify the process and use 2 Tbsp pickling spice.
  • Make quick pickled jalapeños and onions by adding some sliced red onion to the jar.
  • Make quick pickled jalapeños and carrots by adding sliced carrots.
  • Use red jalapeños, which are the same pepper, only more ripe.
  • If you want to can these quick pickled peppers, process for 10 minutes in a hot water bath.  For a detailed but easy recipe see here.
 
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Don’t forget to pin these Quick Pickled Jalapeños ~

 

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36 Comments

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    Please rate this recipe!




  • Reply
    Susan
    May 25, 2020 at 5:23 am

    Hi again, Sue. Sorry for my previous question! I saw your note under your recipe for a hot water bath!
    Susan

  • Reply
    Susan
    May 25, 2020 at 5:20 am

    Good morning, Sue!
    Can you hot water bath these so they can keep longer and not in the fridge?
    Thank you. I love all your recipes—you are a favorite of mine!!
    Susan

  • Reply
    Lynda B
    November 11, 2017 at 5:30 am

    Great spice ideas! Thanks! I love the jalapeno pepper, too; grow them in my garden. I find that pine tar soap takes the oils right off your hands or cutting board, etc., no double-washing needed. I buy mine at the local health foods market. (I also use pine tar soap when I come in contact with poison ivy – works great to remove any oil.)

    • Reply
      Sue
      November 11, 2017 at 7:55 am

      Thanks for the great tip, Lynda, you remind me that I used to use pine tar soap many years ago, it’s better for the environment, too, I think.

  • Reply
    Traci | Vanilla And Bean
    August 8, 2017 at 5:29 am

    Gorgeous work and such great tips… I always seem to have some eye burn after canning jalapenos because those natural oils linger on my hands.. then I forget :/. I just finished off last year’s pickled jalapeños and I am ready for this season’s! But these … I love the additional mustard and coriander spices. I gotta give this a go! Beautiful work, Sue! OMG!

  • Reply
    cakespy
    August 8, 2017 at 4:08 am

    This is one of those “put on anything” types of recipes!! Perfect.

  • Reply
    cheri
    August 6, 2017 at 3:36 pm

    Oh do these look wonderful, I can see myself adding them to everything. Love weck jars!

    • Reply
      Sue
      August 6, 2017 at 6:21 pm

      I wish I had every Weck jar shape they make, maybe I’ll get there someday!

  • Reply
    Jean | DelightfulRepast.com
    August 5, 2017 at 2:10 pm

    Sue, this is wonderful! I want to run out and get a peck of peppers to quickle! I’m also a Weck girl, so I’m good to go.

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