Pickling is a means of preserving the shelf life of food by fermentation in brine (like kimchi) or immersion in vinegar like most of our grocery store pickles. There are no preservatives or artificial colors and the taste and texture of homemade is much better than pickled jalapenos you can buy from the grocery.
They are delicious in salsas, wraps and sandwiches, chilis, salads, nachos or tacos. Pickled jalapenos are a blend of spicy, salty and sweet and are delicious in many recipes. The possibilities are endless…
The color of the jalapeno slices change as the ingredients and heat of the brine pickles them!
Quick Pickled Jalapenos
- jalapenos – 3 medium-large size fill a pint jar
- 1 large garlic clove, smashed
- 1/2 cup white vinegar (can use white wine vinegar)
- 1/2 cup water
- 2 tbsp. granulated sugar (or cane sugar which is minimally processed)
- 1 tbsp. kosher salt (or use pickling salt)
- optional: you can also add coriander seeds or black peppercorns, sliced onion or carrot coins and even some pepper slices from mini pepper
Cut the jalapenos into 1/4-inch slices and pack a pint jar. You can remove the seeds if desired if you don’t want too much heat.
Heat the garlic clove, vinegar, water, sugar and salt in a small saucepan until boiling. Stir until there are no grains of salt or sugar. Remove from the heat and cool slightly.
Pour the brine into the jar over the jalapeno slices including the garlic. Cover with a lid and shake to distribute the brine. Once the mixture has come to room temperature place the jar in the refrigerator. The longer they stay in the refrigerator the sweeter and less spicy they will become. If you feel the jalapenos are too spicy to begin with just add a little more sugar or remove some of the seeds from the peppers.
These pickled jalapenos will keep 1-2 months, refrigerated – maybe longer.
Recipe by cookingwithauntjuju.com
Added the pickled jalapenos to quesadillas…
Topped off with another tortilla and cut into pie shapes…
Chicken fajitas with pickled jalapenos…
This is such a great idea!! I love spicy foods. Homemade condiments are the best 🙂 Your website has very unique ideas and recipes.
Thanks very much – I keep a jar of homemade pickled jalapenos in the fridge most of the time as they are such a delicious condiment 🙂
I should start doing that too! It’s great how they are fairly shelf stable
Ohh these would go great on some nachos with cheese
Most definitely – nachos with the works for me. They really add a kick to recipes and are very easy to make 🙂
I miss having pickled jalapeños on hand so much that I added them to my grocery list. Homemade is always better, though. 🍃🌶
Homemade is definitely better – that is why I started to make my own. Easy to do and they last a long time in the fridge 🙂
For some reason our jalapeño plants got “eaten” by critters this year. What’s up with that?! 😜🍃🌶
A critter like a rabbit or squirrel? Or bugs… I had a bunch of yellow marigolds surrounding a fountain hiding our outdoor well and this one deer (we called her Marigold – obviously) would deadhead all of the flowers. If a critter is hungry they will eat anything 🙂
Right. Well, we know a deer munched on flowers, but whatever this was simply chomped on the leaves (since there were no flowers). I was so disappointed.
Actually, marigolds are supposed to be deer-resistant due to their strong scent. As a Master Gardener it was always encouraged to plant them 🙂 This deer didn’t know that LOL!
I do put marigolds in my herb bed. The snakes could care less. 🤣