This quick and easy pickled jalapeno recipe is ready to eat in hours, not days, making it perfect for same-day use. It is also great for using a few jalapenos picked fresh from the garden.
These pickled jalapenos are a staple in our house. We use them on nachos, burgers, pizza, and so much more. We like how easy the recipe is to make and that we don’t have to wait long for them to be ready.
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Ingredients For Quick Pickled Jalapenos
Made with only five ingredients, this simple jalapeno recipe is also easy to make. The following ingredients are needed:
- Fresh jalapenos.
- White vinegar.
- Water.
- Pickling salt.
- White sugar.
If you don’t want to buy a large box of pickling salt, you can usually find it in bulk stores. We buy it at Bulk Barn in Canada. We don’t recommend using other types of salt because some have anti-caking agents.
All the ingredients you need can be ordered online with Walmart Delivery Pass for delivery or pickup.
Equipment For Making Pickled Jalapenos
The nice thing about this recipe is that it only makes one jar, so there is no need to have canning equipment and a ton of jars.
To make these, you will need a cutting board and a sharp knife to slice the jalapenos.
A small saucepan is used to heat the brine. And a whisk or spoon to stir it.
We do suggest using a mason jar or other type of glass jar to store the pickled jalapenos in.
A funnel is handy to fill the jar with brine, but not necessary.
If you have a lot of jalapenos and are looking to make multiple jars, check out our recipes for pickled jalapenos for canning.
What is The Difference Between Quick Pickled Jalapenos and Canned Jalapenos?
The biggest difference between the two is that quick pickled jalapenos will be hotter than jalapenos that have sat in brine for two weeks. These will also be crisper.
The longer the jalapenos sit in brine, the softer they become, and they start to lose their heat after a while.
So if you are looking for a milder jalapeno, then canned jalapenos are what you may be looking for.
Storing Pickled Jalapenos
Once completely cooled, store these jalapenos in the fridge for up to two months. We have stored them longer, but they start to get softer as they sit, so for the best flavour, we recommend using them within two months.
Have you made this recipe? Let us know what you think in the comments below.
Quick Pickled Jalapenos
Ingredients
- ¾ cup white vinegar
- ½ cup water
- 2 Tbsp pickling salt
- 2 tsp white sugar
- 7 jalapenos, medium to large in size
Instructions
- Add vinegar, water, salt and sugar to a small saucepan.
- Heat over medium heat until starting to boil, stirring occasionally.
- Meanwhile, wash and slice the jalapenos into rings, leaving the seeds in the slices.
- When liquid starts to boil, turn off the heat, but leave the pan on the stove until ready to use.
- Place all the jalapeno slices in a 500 ml jar. The jar should be filled just to the neck of the jar, but not so full that it reaches the rings for the lid.
- Pour the liquid over the jalapenos, covering the slices completely.
- Place the lid on the jar and let it sit for 2 hours, at least, before serving.
