This crazy easy recipe makes spicy pickled jalapeños in minutes. Jalapenos can be found fresh year-round at almost any grocery store and this quick homemade recipe means they can enjoyed anytime!
An Easy Quick Pickle
These easy homemade pickled jalapeños need few ingredients and take just 2 minutes on the stove. These pickled jalapenos taste so much better than store-bought. They’re fresh and and delicious! You can add these to any wrap, burger, or sandwich for an extra kick! Homemade gift idea! Make hostess gifts by making a batch or two of this pickled jalapeños recipe by placing them in small jars tied with a ribbon!
Ingredients for Pickled Jalapenos
Jalapeños – Choose deep green jalapeno peppers without any blemishes. You can add other types of peppers if you’d like. Brine – Water, vinegar, and salt is all you need. I prefer white vinegar, but apple cider vinegar will work in this recipe too. Feel free to add fresh herbs like dill or even a sprig of rosemary before refrigerating.
Variations
Peppers – Add chili peppers, bell peppers, habanero or banana peppers Onion – Sliced onions (white or red onions work) and extra garlic can be added. Veggies – Sliced carrots (sticks or coins) can be pickled with jalapeño peppers. Herbs – Try adding spices like black peppercorns, coriander seeds, or a dash of cumin seeds or mustard seeds for extra flavor!
How to Pickle Jalapeños
From start to finish, pickled jalapenos are ready in 20 minutes tops! PRO TIP: A mandolin will make quick and even work of slicing jalapenos and garlic!
How to Store Quick Pickled Jalapeños
Keep pickled jalapenos in a jar or container with a tight-fitting lid in the refrigerator and use within 3 months.
Perfect Pickled Peppers
Wear gloves and be careful when cutting peppers! Use fresh peppers that are clean and uniform in size. For best results, use kosher salt instead of iodized table salt. Table salt may make the brine cloudy or change the color of the peppers. Store your peppers in a clean mason jar or glass jar with a good seal. Be sure to wait at least 2 days before opening the jar to give the peppers a chance to soak with the garlic in the brine.
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