Quick Pickled Jalapenos

Pickled Goods, Southern Sides
These quick pickled jalapenos are crunchy, tasty, and with just enough kick that you'll need to chase them with your favorite drink.

These quick pickled jalapenos are crunchy, tasty, and with just enough kick that you’ll need to chase them with your favorite drink.


If you love jalapenos, grow jalapenos, or want to wow your hot sauce and spicy loving guests, these will be just the ticket.

Whether you or your neighbor have a surplus, you can freeze some, and then pickle some so you can keep eating them for weeks ahead.

quick pickled jalapeno in a ball mason jar

First of all, let’s talk about some basic brine information. The key to these pickled jalapenos is the brine.

Things To Remember When Pickling Vegetables And Fruits

Here are some general rules of thumb to remember when pickling.

  • Use only fresh (not frozen), undamaged, and unspoiled fruits or vegetables
  • Always clean produce thoroughly.
  • Cut uniform sizes, ideally small enough to both fit in a jar and keep bite sized for eating purposes.
  • Prepare and measure out everything (from brine to veggie or fruit prep) before heating brine.
  • Wash containers and jars well and let air dry. You can put quick pickles in any airtight container, but the jar is classic.

Brine for Quick Pickling

Quick pickling is much easier and less involved than traditional pickling and canning. It does require a few steps, but nothing any budding Southern cook can’t manage to do.

Here are some things to remember when you are doing quick pickles.

  • When heating the brine, bring to a boil then immediately pour over the veggies or fruits to be pickled and the spices in the container you’ve chosen. Too much boiling will evaporate the vinegar and eliminate its ability to “pickle” anything.
  • Let the veggie or fruit you’re pickling sit overnight before sampling. While it’ll be hard to resist, the flavors will meld together over the next 8 to 10 hours and that’ll be the true flavor.
  • Fresh herbs will give less intense flavor than dried herbs, so if you are going to use fresh you’ll need to use more than dried. Spices are stronger when fresh and stronger when ground.
  • If garlic is used, it may turn a bright blue color and that’s okay. It’s the chemical reaction from mixing with the vinegar.
  • Ground spices will cause the jar to have a darker color pickle, but whole spices will not. Such as whole peppercorns vs. ground peppercorns.
ball mason jars lined up with quick pickled jalapenos with onions and peppercorns in jar

General Brine Ratio For Quick Pickling

We’ve done quite a bit of fiddling and, to be honest, because it’s not a full on canning process, but a Quick Pickle, there are a lot of brine ratios that will work. It will eventually all come down to taste.

The reason I’m breaking down these quick pickle ratios is so that you can make as much as you need depending on your fresh jalapeno harvest. If you have 8 or 10 jalapenos, you can do one jar.

If you have a whole garden full of jalapenos, then you can use these ratios to scale up your quick pickle brine, then use what you need.

Here is one general quick pickling brine ratio.

  • 2 parts vinegar
  • 6 parts water
  • 1 part salt
  • 1 part sugar

Here’s another that produces equally good quick pickles.

  • 4 parts vinegar
  • 2 parts water
  • 1 part sugar

Why do you boil vinegar while pickling?

You boil the vinegar when pickling so that it is hot enough to penetrate the fruit or vegetable being pickled. It’s the same principle seen in making tea. Hot water steeps more intensely than cold water.

Be careful not to over boil, however, because the flavor and pickling ability is because of the vinegar and boiling it for too long will cause the vinegar to evaporate.

fresh jalapenos in tupperware ready to be quick pickled

Why do you let the quick pickled jalapenos sit overnight in the fridge?

You let the food to be pickled sit in the jar and fridge overnight so the flavors (the vinegar, salt, sugar, vegge/fruit, and spices) can blend together. The fruit or veg will absorb the pickling juice and cause it to be more fresh and flavorful.

Your cookware choice matter when pickling!

Do not use reactive cookware or storage containers such as aluminum or copper pots. These, when combined with vinegar, create toxic chemicals. Instead, use stainless steel or ceramic cookware.

old vintage american family scale
This is my grandmother’s decade old scale. You may notice how she used a bread tie to keep it functional 🙂

Pickled Jalapenos That’ll Tickle Your Taste Buds

These jalapenos can be used to eat straight out of the jar, if you’re hard core, and will go great in nachos, tacos, and as a salsa ingredient. They will be good on top of a grain bowl and even in beans and rice!

Ingredients

  • 2 cloves garlic
  • 1/4 teaspoon whole black peppercorn
  • 1 onion, thinly sliced
  • 8 jalapenos, sliced in coins
  • 1 cup of white wine vinegar
  • 1 cup water
  • 2 tablespoon sugar
  • 1 tablespoon salt

jar of quick pickled jalapenos on table

Directions

  1. Slice the jalapenos in uniform coins. If you like more spicy, leave the seeds. If you want less spicy, remove some or all.
  2. Add the jalapenos into the pickling jar.
  3. Slice garlic and onions and add to the pickling jar along with the peppercorns.
  4. Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  5. As soon as it reaches a good boil, pour it over the jalapeno mixture in the jar until the peppers are just covered.
  6. Put the top on immediately and put into the refrigerator.

Other Amazing Quick Pickled Recipes:

Quick Pickled Jalapenos

These quick pickled jalapenos are crunchy, tasty, and with just enough kick that you'll need to chase them with your favorite drink.
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Keyword: quick pickle
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 16 oz. jar
Calories: 226kcal
Author: Holli Medley

Ingredients

Pickled Jalapenos

  • 2 cloves garlic
  • 1/4 tsp whole black peppercorn
  • 1 onion thinly sliced
  • 8 jalapenos sliced in uniform coins

Quick Pickling Brine

  • 1 cup white wine vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

Preparing The Jalapenos

  • Slice the jalapenos in uniform coins. If you like more spicy, leave the seeds. If you want less spicy, remove some or all.
  • Add the jalapenos into the pickling jar.
  • Slice garlic and onions and add to the pickling jar.
  • Add peppercorns to the jar.

Preparing The Brine

  • Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  • As soon as it reaches a good boil, pour it over the jalapeno mixture in the jar until the peppers are just covered.
  • Put the top on immediately and put into the refrigerator.

Notes

  • The sooner you put the pint jar into the refrigerator the more crisp the pickled jalapenos will be. 
  • The jalapenos will stay fresh and good for bout 3 weeks. After that, test before consuming. 
  • These jalapenos go great in nachos, tacos, or an ingredient in salsa. 

Nutrition

Calories: 226kcal | Carbohydrates: 45g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13994mg | Potassium: 532mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1207IU | Vitamin C: 144mg | Calcium: 64mg | Iron: 2mg

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