Quick Pickled Jalapenos

You’ve been missing out if you’ve never tried Quick Pickled Jalapenos! They are slightly sweet and sour but still hot and spicy! They’re great on sandwiches, pizza, nachos, burgers, and scrambled eggs! All you need to prepare these are jalapenos, white vinegar, salt, sugar, and water! There is no canning equipment or knowledge required for quick pickling either!

I was never a fan of spicy food, but over the years I have been slowly increasing the amount of heat I add to my food.  I have conquered dried red chili flakes, so much so that I basically use up a jar of them in about a month. And, I’m the only one in the house who will eat them! It was time to venture into the world of jalapenos – and Quick Pickled Jalapenos won me over!

I’ve added jalapenos to a few recipes over the years, but I would always cut back on the suggested amount because I used to have such a fear of them burning my tongue and my insides.  But, recently, I tried adding canned, fire-roasted jalapenos to a dip recipe, which was absolutely delicious!

There’s a common saying that not much in life is certain. Well, the one thing in my life that is most definitely certain is my love of jalapenos. How many times do I think to myself that I missed out on so many delicious recipes, because of my fear of trying spicy or hot food!? I’ve long gotten over that fear and these pickled jalapenos are my reward!

IT’S A QUICK PICKLE YOU SAY?

Quick pickle is a term that is often applied to a fruit or vegetable that is pickled in a quick brine mixture. Usually, the brine will consist of water, vinegar, sugar, and some seasonings. Quick pickle-type recipes are very popular and most of the time can be completed in less than thirty minutes. In this case, my Quick Pickled Jalapenos are a quick pickle recipe.

Quick pickle recipes are great for the non-canning/preserving home cook because they require no long-term canning process, and no special equipment, and they can be stored in the refrigerator for a period of time. In this case, these jalapenos can be safely stored in the fridge for 8-12 weeks. Keep in mind that they are not shelf-stable like traditional canned jalapenos, so they must be kept in the fridge.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Jalapeno Peppers – You will need about one pound to get one of these to yield a one-quart jar. You can prepare the recipe using smaller jars too if you plan to share with friends.
• White Vinegar – Usually I’ll suggest substitution options for vinegar flavours, but in this case, I would not recommend using anything else. The taste will completely change and I can’t guarantee it will be any good.
• Pickling Salt – If you use regular table salt or sea salt, you run the risk of the liquid becoming super cloudy.
• Sugar – The sugar will not add a whole lot of sweetness, however, it does improve the taste and certainly helps to keep the peppers from spoiling.
• Water

HOW TO PREPARE QUICK PICKLED JALAPENOS

Begin by washing the jalapenos well. I highly recommend that you wear latex gloves for this next part. Slice the jalapenos into 1/4 inch slices, discarding the stem end. Pile the slices into very clean jars. Really stuff them in tightly and you can pack them right up to the rim. Set aside.

Next, measure the vinegar, water, salt, and sugar into a saucepan. Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved. Ladle the brine into the jars. Remove any air bubbles. Top up the brine, making sure that there is enough brine in the jars to cover the jalapeno slices. Allow the jar of jalapenos to rest at room temperature for one hour. Next, place a lid on the jar and refrigerate. The jalapenos need to sit undisturbed for at least 24 hours before they are ready to eat. If you can, hold off for 72 hours. The longer you allow the jalapenos to sit in the brine, the better they will taste!

MORE PICKLING RECIPES

I love to pickle things! There are two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method be applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

HOW TO USE QUICK PICKLED JALAPENOS

One of the first, and probably the most obvious way to use these Quick Pickled Jalapenos is on a charcuterie board. The tangy, vinegary, spiciness of them pairs so well with cheese and meats! And, I love to pair pickled jalapenos with salty prosciutto! Here are some other ways to use up your jar of pickled jalapenos!

• Right out of the Jar – This might actually fall under the charcuterie board option we just talked about, but it can even be less complicated than that! Looking for a quick snack? Grab a fork and stab a few of the jalapeno slices. They’re completely delicious just on their own! The only question is, can you handle the heat?
• Make a Sandwich – Using pickled jalapenos just makes a sandwich so much more flavourful!
• Burgers and Hot Dogs – Pile them onto your favourite burger or hot dog.
• Potato Salad – Chop them up and add them to your summer potato salads for a burst of flavour.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!