Go Back Email Link
–+ servings
An over flowing jar of sliced pickled jalapenos.

Quick Pickled Jalapenos

Arlene Mobley - Flour On My Face
How to make quick pickled refrigerator jalapenos in about 10 minutes. These sliced pickled peppers are a great topping on sandwiches, wraps and salads.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Condiment
Cuisine American
Servings 64 Servings
Calories 9 kcal

Ingredients  

  • 3 lbs. jalapeno peppers
  • 4 cups white vinegar
  • 2 cups filtered water
  • 2 tablespoons pickling salt
Follow Flour On My Face on Pinterest

Instructions 

  • 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.
  • 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.
  • Pack the jalapeno pepper rings tightly into the jars.
  • Carefully pour the boiling brine over the sliced peppers in each jar.
  • 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.
  • Refrigerate the pickled jalapenos and consume within 2 months.

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.

Nutrition

Serving: 1tablespoonCalories: 9kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 219mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 229IUVitamin C: 25mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2