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!
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!
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.
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.
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’.
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)
- 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?
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!
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 ~
- 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!)
- 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.
Make it your own ~
- 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.
Don’t forget to pin these Quick Pickled Jalapeños ~