Quick Pickled Jalapenos

Make these easy pickled jalapenos in less than 10 minutes with only 4 ingredients.

Sliced quick pickled pepper rings are a delicious condiment to have on hand to top burgers, sandwiches, and salads. You can make them in the refrigerator without canning.

A closeup image of an overflowing jar of sliced pickled jalapenos.

There is only three easy steps to making the best burger, wrap or taco topping.

All you need to do is slice the jalapenos into rings, boil a basic pickling brine, pack a couple of jars with the jalapeno slices and pour the hot brine over the peppers.

Canned Pickled Jalapeno Peppers

If you are looking for a hot water bath canned pickled peppers recipe that is shelf stable and can be store for up to 18 months. I have a recipe for that type of pickled jalapeno peppers also.

Ingredients

The pickling brine you will need has three basic ingredients and fresh firm jalapeno peppers.

Over head image of pickling brine of white vinegar, filtered water and pickling salt in individual containers.

basic pickling brine: pickling brine is made with a combination of vinegar, water and pickling salt.
sliced jalapeno peppers: to make 4 pints of pickled peppers you will need about 3 pounds of fresh jalapenos.

Directions

Step 1:Put plastic gloves on before cutting the peppers. Prepare the peppers by first rinsing under cold water to clean them off.

Trim the ends and slice them into rings. Now is the time to decide how hot you like pickled peppers.

If you like them fiery hot leave the seeds in the rings. If you like a mellower heat cut the center core and seeds from the center of the pepper rings.

By removing the seeds and the membrane you can control how hot they turn out.

A glass bowl filled with sliced peppers.

Step 2: Combine the white vinegar, filtered water and pickling salt in a saucepan.

Bring to a boil over medium high heat. Make sure the salt has dissolved by occasionally stirring until it dissolves completely.

Step 3: Pack the jalapeno pepper rings tightly into the jars. Pack them tighter than what you see below. I ran short of jalapeno slices.

Example of what packing canning jars with jalapeno slices look like.

Step 4: Carefully pour the boiling brine over the sliced peppers in each jar.

Canning jar filled with sliced jalapenos with brine poured over.

Step 5: Place a flat lid on each jar and twist a metal band on. Place the jars on a towel and allow to cool to room temperature.

Canning jars filled with sliced jalapeno peppers and a brine.

Step 6: Once the jars have completely cooled put them in the refrigerator.

You can eat them a couple of hours after they have cooled. But the longer they sit in the brine the better flavor they will have.

After about a week the color will change and the pickled peppers will be softer but still have a crisp bite to them.

A canning jar filled with pickled pepper slices.

What to do with pickled jalapeno peppers

There are so many different ways to enjoy quick pickled jalapenos. Add a few slices to sandwiches, tacos, salads, or soups.

Or use them to make jalapeno popper dip.

Sliced pickled peppers served in a small white bowl.

I like to add a few slices to my pulled pork or pulled chicken sandwiches. I eat them on my burgers and my turkey wraps.

Crock Pot Pulled Chicken Sandwich with sliced pickles and jalapeno peppers on a bun.

Recipe FAQ's

How to make pickled jalapenos less spicy/hotter?

The heat in jalapeno peppers comes from the Capsaicin that is in high concentration around the seeds and the ribs or membranes running along the inside of the pepper. To make pickled jalapenos less spicy or less hotter remove all the seeds and membranes before pickling. Always wear rubber gloves while doing this to protect your skin, hands and eyes from the Capsaicin oils of hot peppers.

How long do pickled jalapeños need to sit before eating?

Quick pickled jalapeños can be eaten a couple of hours after they are made. But if you can wait at least 24 hours the pickled peppers will have cooled and had a chance to absorb the pickling brine. The longer the peppers have in the brine the better the flavor will be. I like to wait a week before eating them myself.

Do you blanch jalapeños before pickling?

Blanching is not necessary when pickling jalapeños. Blanching will make the peppers soft. You want pickling jalapenos firm when you can them or make quick pickles with them.

Recipe Expert Tips

Quick Pickling Jars: Because this recipe is a refrigerator pickling recipe the jars will not be processed in a hot water bath canner like you would for a long term storage canning recipe. You have more choices when it comes to the jars or containers you use. You can used recycled store bought pickle jars or plastic food grade containers.
Pinging jars: The jars will ping but the seal will not make the pickled peppers shelf stable. This recipe will need to be refrigerated.
Slicing jalapeno peppers: Always wear plastic gloves to prevent rubbing hot pepper oils into your eyes and to protect your hands from the very hot capsaicin oils from the peppers.
Pickling brine tips: the pickling brine is the most important part of any pickling recipe. The brine I use to make all of my quick pickles are made with a perfect ratio of white vinegar, water and salt. You can use apple cider vinegar as a substitution for the white. This is a no sugar brine.
Spicy pickled jalapenos: Each individuals preferred heat and spiciness of pickled peppers varies. If you like a fiery hot pickled pepper leave all of the seeds and membrane in the sliced jalapenos.

More quick pickling recipes

Check out these other easy to make quick pickled vegetable recipes.

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