These pickled jalapeños are a game-changer, adding a tangy, spicy kick to any dish in just 10 minutes. Their crisp texture and vibrant flavor elevate tacos, sandwiches, or even a simple bowl of rice.
The quick prep and cook time make them a go-to for busy days when you need a burst of excitement on your plate.
The balance of zesty vinegar, subtle sweetness, and fiery heat creates a flavor profile that’s both bold and addictive.
Perfect for meal prep, these jalapeños stay fresh and flavorful for weeks, ready to brighten up your meals anytime. With minimal effort and maximum impact, they’re a must-have condiment for spice lovers everywhere.
What You’ll Need for Pickled Jalapeños?
- 10 jalapeño peppers, thinly sliced (remove seeds for milder heat)
- 2 whole garlic cloves, peeled
- 1 cup distilled white vinegar (apple cider vinegar works as a substitute)
- 1 cup water
- ⅓ cup cane sugar (or granulated sugar)
- 1 tablespoon sea salt (kosher salt is a good alternative)
How to Make Pickled Jalapeños?
- Prepare the jars: Divide the sliced jalapeños evenly into 2 (16-ounce) lidded jars. Place 1 garlic clove in each jar.
- Make the brine: In a small saucepan over low heat, combine the vinegar, water, sugar, and salt. Simmer, stirring occasionally, until the sugar is fully dissolved, about 5 minutes.
- Pour and cool: Carefully pour the hot brine over the jalapeños in the jars, ensuring they are fully submerged. Let the jars cool to room temperature.
- Chill and store: Cover the jars with lids and refrigerate for at least 30 minutes before serving. Store in the fridge for up to 2 weeks.
Spice Up Your Meals: Serving Suggestions
Pickled jalapeños are a versatile condiment that can add a tangy kick to so many dishes! Try them on tacos, nachos, or burgers for an extra zing.
They’re also fantastic stirred into guacamole or sprinkled over pizza for a spicy twist. Don’t forget to pair them with cheese boards for a bold, briny contrast to creamy cheeses.
Keep It Fresh: Storage Tips
Once your pickled jalapeños are ready, store them in the fridge in their airtight jars for up to 2 weeks. Make sure the brine fully covers the peppers to keep them fresh and flavorful. If you notice any cloudiness or off smells, it’s time to toss them—better safe than sorry!
Mix It Up: Recipe Variations
Want to experiment? Swap the distilled white vinegar for apple cider vinegar for a slightly sweeter flavor. Add a pinch of cumin seeds or mustard seeds to the brine for extra depth. For a milder version, remove the seeds and membranes from the jalapeños before slicing. The possibilities are endless!
Quick & Easy: Time-Saving Tips
To speed up the process, use a mandoline slicer for perfectly thin jalapeño slices in seconds. If you’re short on time, skip the cooling step and pop the jars straight into the fridge—they’ll still taste great! Double the batch to save time for future meals.
Pickled Jalapeños
Ingredients
- 10 jalapeño peppers, thinly sliced
- 2 whole garlic cloves, peeled
- 1 cup distilled white vinegar
- 1 cup water
- ⅓ cup cane sugar
- 1 tablespoon sea salt
Instructions
- Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
- In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes.
- Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.