Quick Pickled Jalapeños deserve a prime spot in your fridge because you’ll be reaching for them again and again. They add a spicy-briny kick to any dish you pair with from omelets to sandwiches, burgers, tacos, dals, and khichdi. These addictingly zesty quick pickles are ready to enjoy in just 30 min from the fridge!
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This super quick-pickling process results in jalapeno slices that retain some freshness in flavor, color, and crunch while soaking up that delicious brine. That combination is unbeatable! Homemade quick pickles look and taste so impressive and yet couldn’t be easier to make. Slice jalapeños, place in a jar, and pour the brine over. Let contents come to room temperature and refrigerate for at least 30 min. And voilà the BEST PICKLED JALAPENOS you’ve ever had.
The best time to make these Pickled jalapeños is–any time! But right now we love this recipe as a way to enjoy the last of summer’s bounty from the garden or the farmer’s market. Fortunately, jalapenos are usually available year-round in the grocery store so you can make quick pickles whenever the craving hits.
Why We Love Quick Pickled Jalapenos
✔️ Amazingly delicious spicy, briny flavor and tender, yet crunchy texture
✔️ Super-fast to make and ready to enjoy in 30 minutes from the fridge. You can pull these off last minute and take dinner to the next level
✔️ No traditional canning methods, special techniques, or equipment are required
✔️ Inexpensive to make and pantry items (vinegar and salt) last for a long time
✔️ Can be enjoyed in so many dishes from savory breakfast to lunch, snack, and dinner
✔️ Game-changer for toppings
✔️ The simple and clean recipe. We like knowing what's in our food and what isn’t–there are no additives or chemical preservatives
✔️ The added benefit of consuming vinegar as part of a healthy diet: vinegar is known to help regulate blood sugar and curb cravings
Ingredients for Pickled Jalapeños
- Jalapeños
- White Vinegar
- Salt and Sugar
How to make Pickled Jalapeños
- Rinse and dry jalapeños. Slice.
- Make the Brine with vinegar, water, salt, and sugar
- Add jalapeños to a glass jar and pour the brine over
- Allow to cool down and then refrigerate
How to Serve: Take these Dishes to the Next Level
- Indian Dishes: Keema Curry, Kheema Pulao, Mixed Lentils & Vegetables Khichdi
- Chilis and Tacos - Buffalo Chicken Chilli, Poblano Chicken Chili, Chicken Tinga Tacos, Roasted Cauliflower Tacos, Blackened Fish Tacos
- Pasta: Masala Mac and Cheese, Taco Pasta
- Burgers: Masala Chickpea Burgers, Spicy Salmon Burgers, Black Bean Sweet Potato Burgers, Chicken Masala Burgers
- Wraps and Sandwiches: Spicy Tofu Wraps, Tandoori Chicken Lettuce Wraps, Pulled Butter Chicken Sandwich, Paneer Kathi Rolls, Chicken Kathi Rolls, or Bombay Sandwich
Storing Pickled Jalapeños
Store the pickled jalapenos refrigerated in an airtight glass jar for 2 to 3 weeks.
More Quick Pickle Recipes
No. The process is very different for fermented foods. The pickled veggies and vinegar offer other health benefits.
No. These are not canned in the traditional process. They keep for two weeks in the fridge.
We recommend choosing the vinegar listed in the recipe. White vinegar is sharper in flavor but helps preserve the color of the veggie pickle. Apple cider vinegar is milder and has a hint of sweetness in the background. It can darken the color of the vegetables being pickled.
Kosher salt is a great salt for pickling. Both, pickling salt and kosher salt do not contain iodine. Kosher salt is pure salt. It is devoid of chemicals and anti-caking ingredients.
Recipe
Pickled Jalapeños
Ingredients
- 5 jalapeños 1 cup thinly sliced
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the jalapenos. Slice thin and place in a glass jar.
- Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.
- Pour the vinegar water over the sliced jalapenos.
- Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.
- Keep refrigerated in an airtight glass jar for 2 to 3 weeks.
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