Quick Pickled Jalapeno Recipe (Spicy Pickled Peppers)
How to Pickle Jalapenos – These spicy, slightly sweet Jalapeno Pickles are made as a quick and easy refrigerator pickle recipe. Learn our foolproof method for making perfect pickled peppers from scratch – without canning!
Quick Pickled Jalapeno Peppers
We love to pickle all of summer’s bounty, from easy homemade refrigerator pickles, to Italian pickled veggies. There are just so many wonderful fresh ingredients that are perfect for pickling, and several different ways you can preserve them at home!
You can use traditional canning steps for making any number of tasty pickles. However, our favorite way to pickle peppers – or just about anything – is with the quick and easy refrigerator method. You simply fill clean jars with all of your goodies, pour in a hot brine (ready in 5 minutes!), seal and shake the jars, and wait. In just a few hours you’ll have a delicious pickle that can be kept in the fridge for weeks.
This simple Pickled Jalapeno recipe is a great way to use and preserve your jalapenos. Once pickled, the spicy peppers are tangy-hot, but with a bit of sweetness, and wonderfully tender. They’re delicious to enjoy on all kinds of salads, sandwiches, pizza, charcuterie boards, burgers, and nachos. Or enjoy them in any dish that needs a flavorful kick of heat!
Ingredients You Need
This pepper pickling recipe is a terrific new way to enjoy those spicy jalapenos you love. There are only a handful of other pantry staples you need, including:
- Fresh jalapenos – sliced with or without seeds (see more below)
- Garlic cloves – peeled and smashed
- Italian seasoning – or other preferred seasoning blend
- Apple cider vinegar – can use plain white vinegar for a more pungent pickled flavor
- Water – to make the brine
- Granulated sugar – adds a hint of sweetness to mellow the spiciness
- Kosher salt – essential for pickling as a preservative
How to Make Pickled Jalapenos
Seriously, making refrigerator pickles is the easiest and most foolproof way to preserve (most of) your favorite fresh produce. Preparation is a breeze, and then the jars of peppers are left to sit until cool and ready to enjoy.
Follow these simple steps to make the tastiest and most flavorful Quick Pickled Jalapenos from scratch:
First, set out 4 clean half-pint jars with screw-on lids.
Then slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices.
Then add 2 pieces of smashed garlic cloves and ¼ teaspoon Italian seasoning to each jar.
Now make the pickling liquid: Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a low boil, and stir to dissolve the sugar and salt.
Once boiling, remove from the heat and immediately ladle the hot pickling brine into the jars.
Get the Complete (Printable) Quick Pickled Jalapeno Peppers Recipe Below. Enjoy!
Make sure to cover the jalapenos completely. Like the photo below, the slices should be just about coming out of the top of the jar without overflowing.
Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. This will take several hours, and you can leave them on the counter overnight if you like.
When cooled, move the jars to the refrigerator. The jalapenos can be used after 2 hours, but get better and better over time.
Frequently Asked Questions
For a milder flavor scrape out and discard all of the seeds from the jalapeno peppers before adding to the jars.
To make super spicy jalapeno pickles, leave the seeds in.
This pickled peppers recipe works great for pickling banana peppers, red Italian peppers, cayenne peppers, and more! Basically, if it’s a pepper you can pickle it.
Use pickled peppers to add a bit of tangy heat to sandwiches and burgers – like these Drowned Carnitas Party Sandwiches and Spicy Cowboy Bacon Burgers.
Add them to fresh salads, charcuterie boards, or antipasto platters.
You can even chop up the Jalapeno Pickles and add them to southern salads like macaroni salad or broccoli salad.
The pickled peppers will keep in the refrigerator for up to 6 months.
Looking for More Easy Pickling Recipes?
- Refrigerator Bread and Butter Pickles
- Quick Pickled Watermelon Rind
- How to Make Pickled Eggs (Spicy Beet Pickled Eggs)
- Quick Pickled Red Onions
Quick Pickled Jalapeno Recipe (Spicy Jalapeno Pickled Peppers)
- Set out 4 clean half-pint jars with lids.
- Slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices.
- Then in each jar, place 2 smashed garlic cloves and ¼ teaspoon Italian seasoning.
- Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a boil.
- Once boiling, remove from heat and immediately ladle the hot pickling brine into the jars. Make sure to cover the jalapenos completely.
- Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. Then move the jars to the refrigerator. The jalapenos can be used after 2 hours, but improve over time.