Sweet, spicy, and totally addictive, are what you find in these pickled jalapenos! These pickled jalapenos are delicious topping burgers, salads, nachos, and more. The longer the pickled peppers store in the fridge, the better they get.
If you love jalapenos you have to try my jalapeno jelly. It is loaded with sweet and spicy flavors and perfect with cream cheese.
This Pickled Jalapeno Recipe Is…
- Easy pickled jalapenos recipe
- Preserve Jalapeno peppers
- Favorite way to make these quick pickled jalapenos
- Garlic cloves added for garlic lover
- Canning Produce Recipe
Distilled White Vinegar – I used white vinegar but you could use an apple cider vinegar if you would like. It will alter the flavor of the peppers.
Granulated Sugar – You will use a little bit of sweetness.
Garlic Cloves – Fresh garlic is going to give a nice hint of savory to the jalapenos.
Salt – Kosher salt works great for this recipe.
Water – You will use filtered water as it will work best, without altering flavor.
Jalapenos – You will use fresh jalapenos for this recipe.
Here is what you need in terms of tools for these jarred jalapenos!
Glass Jars – You can use pint jars, quart jars or any ball jars. Any canning jars that are an airtight jar work. Plastic containers can melt from the hot pickling liquid.
Knife – You will want a sharp knife for slicing up the hot peppers into strips.
Gloves – If you happen to have sensitive hands, I recommend using gloves. The oils from the jalapenos can burn your hands if you are not careful.
Heavy Duty Pot – You want a heavy duty pot to ensure you get an even cook on the jalapenos and the brine.
How To Make
Full directions on how to make pickled jalapenos are in the printable recipe card. This is a visual walk through on these jalapeno slices.
Step One: Start by adding water, vinegar, sugar, garlic, salt and sliced jalapenos in a medium sized pot. Cook on medium heat
Step Two: Make sure to stir the hot brine often or it will burn the sugar. Cook until the sugar and salt are dissolved. Then bring the hot liquid to a boil, and immediately remove from heat and set aside for 10 minutes.
Step Three: Make sure you have clean jars and then place the sliced peppers in the jars and pour the brine over the peppers and let them sit on the counter for 20 minutes.
Step Four: Next place the lid on the jars, and seal it tight. Store in the fridge for 1-2 months.
Ways To Eat Pickled Hot Peppers
- Top Tacos
- Mix in Pico De Gallo
- Fajitas or other Mexican Food
- Sandwich Condiment
Slice your jalapenos as thin or thick as you would like.
Make sure that you wear gloves to protect your hands if you have sensitive skin.
Scrape out the seeds and remove the white membrane from the jalapenos if you would like a less spicy pepper. Rinse peppers in cold water and then place in pot. It takes a lot of the heat factor out.
Want sweeter pickled peppers? Feel free to add 2-3 more tablespoons of sugar to reach your desired sweetness.
I used 6-10 jalapenos for this recipe. They were medium-large size. If you are working with small peppers buy more.
For spicy peppers leave in the seeds, and consider adding a few chili peppers or red pepper flakes to make the peppers even hotter.
Once you seal your peppers you will want to refrigerate the jars and store for 1-2 months. Use your best judgement in terms of quality. If in doubt throw it out.
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
- 1 1/4 cup water
- 1 1/4 cup white distilled vinegar
- 6-9 medium jalapenos fresh
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 4 whole garlic cloves peeled
- To start you will grab your pot and add the vinegar, water, sugar, garlic, salt and sliced jalapenos in the pan. Bring the pot to medium to medium high heat.
- Stir often cooking until the sugar and salt have dissolved. Then allow the mixture to come to a full boil.
- Remove the jalapenos from the stove once it boils and let them set for 10 minutes to cool.
- Using tons grab your jalapenos and place in a glass jar. Then pour the juice over the top of the peppers, filling to the top.
- Allow the jalapenos to cool for 20 minutes and then seal the jars.
- Store the pickled jalapenos in the fridge for 1-2 months.
- 2 8 ounce glass jars
- Medium Sized Pot
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