Pickled Jalapenos Recipe
A fast refrigerator pickled jalapenos recipe that yields crunchy, tangy, and slightly sweet jalapeño slices. Perfect for tacos, sandwiches, and bowls.
Ingredients
Pickles
- 1 lb fresh jalapeños about 12–16 medium
- 2 cloves garlic smashed
- thinly sliced onion or carrot ribbons, Optional
Brine
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp granulated sugar optional
- 1 tsp whole black peppercorns
- ½ tsp coriander seeds optional
- 1 bay leaf optional
Instructions
- Rinse and slice jalapeños into 1/8–1/4 inch rounds. Remove seeds and membranes to reduce heat if desired. Wear gloves if you’re sensitive to capsaicin.
- Combine vinegar, water, salt, sugar, garlic, peppercorns, coriander seeds, and bay leaf in a saucepan. Bring to a gentle simmer and stir until salt and sugar dissolve (2–3 minutes).
- Pack jalapeño slices into two clean pint jars, adding onion or carrots if using. Leave 1/2 inch headspace.
- Pour the hot brine over the jalapeños, ensuring they are fully submerged. Remove air bubbles, let jars cool to room temperature, then seal and refrigerate.
- Allow at least 24 hours for flavor development; 2–3 days is ideal. Store refrigerated for up to 6–8 weeks.
Notes
- Blanch slices for 30 seconds and shock in ice water to reduce heat quickly before pickling.
- For sweeter pickles, increase sugar to 2 tablespoons and add a splash of apple cider vinegar.
- If you prefer shelf-stable jars, use a tested water bath canning method.
Nutrition
Calories: 10kcalCarbohydrates: 1.8gProtein: 0.2gSodium: 120mgSugar: 0.8g
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