How to Pickle Jalapenos - A quick and easy refrigerator Pickled Jalapeno recipe for spicy, slightly sweet homemade pickled peppers. Perfect to enjoy with sandwiches, burgers, salads, and more!
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: American, Mexican, South American, Tex-Mex
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.
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Notes
You can use this method to pickle banana peppers, red Italian peppers, cayenne peppers, and more! Make these Jalapeno Pickles using traditional canning methods by following steps here.The pickled peppers will keep in the refrigerator for up to 6 months.