Quick Pickled Jalapeños

These quick pickled jalapeños are the perfect mix of hot, spicy and crunchy; use them on tacos, pizza or use the brining liquid to make salad dressings!

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Pickled Jalapeños

If you’ve ever been to an authentic Mexican restaurant, chances are you’ve had a pickled jalapeño once or twice. They have a delicious sweet, spicy, and sour flavor that adds to many different dishes. Originally I thought these spicy snacks were only meant for Mexican cuisine, but I’ve started using them on my pizzas, in my salads and even in soups. I’ve also started noticing that most cuisines have their own version of a pickled pepper. One thing is for sure, wherever I find a pickled jalapeño, I am sure to eat it; I’m obsessed with these things.

Quick Pickled Jalapeños

Quick Pickled Jalapeños

Picking the Right Pickling Jars

Even though quick pickling doesn’t require the same kind of jars are serious canning does, everyone has preferences and favorites when it comes to reusable jars. I am a huge fan of mason jars to the point that we use them as water glasses on occasion in my home. Click here to check out my favorite jars for mixing salad dressings, quick pickling and mixing drinks.

Quick Pickled Jalapeños

Allergen Tags

Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:  

Wheat FreeMilk & Dairy FreeTree Nut FreeSoy FreeEgg FreeShellfish FreeFish FreePeanut Free

 

That’s right, these babies are Top 8 Free!

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Quick Pickled Jalapeños

Quick Pickled Jalapeños


  • Author: Salima's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: 1 jar 1x

Description

These quick pickled jalapeños are the perfect mix of hot, spicy and crunchy; use them on tacos, pizza or use the brining liquid to make salad dressings!


Scale

Ingredients

  • 68 jalapeños
  • 1 cup white vinegar
  • 1 1/2 tbsp salt
  • 2 tbsp sugar

Instructions

  1. Using a sharp knife or mandolin, slice the jalapeños thinly. Stuff a glass jar with the jalapeño slices and pour in the vinegar, salt and sugar. Seal the jar and shake well. Refrigerate overnight. I keep these in my fridge for up to 1 month.
  • Category: Pickles
  • Method: Pickled
  • Cuisine: American

Keywords: Quick Pickled Jalapeños, Pickled Jalapeños

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Quick Pickled Jalapeños

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Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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