Pickled Jalape Os Made In 10 Minutes

Ever made your own pickled jalapeños? Now’s the time to start! This recipe is so easy: it takes only 10 minutes of hands on time. And the flavor? Explosively good! These pickled jalapeños have a tangy pop; they’re like a heightened version of the ones you can get at the store. Alex and I made these to go on our Ultimate Vegan Chili, and were surprised when we tasted them. “How are these so good?” If you’re obsessed with pickles (like we are) and love spicy food (like we do), you’ll need to make these, stat.

How to make pickled jalapeños (the basic steps)

You don’t need any canning equipment at all for this recipe! These pickled jalapeños are quick pickles or refrigerator pickles, meaning that they’re fast to make and not shelf stable. This recipe takes 10 minutes of active hands on time, then you’ll wait 1 hour for the pickling brine to work its magic. Here’s the basic method for how to pickle these spicy peppers:

Prep the veggies: Thinly slice the jalapeños. (Take care not to touch your face, and wash your hands afterwards!) Place the slices in a wide-mouth pint jar. Make the brine: The jalapeños are pickled by pouring on a hot “brine”, which is a salty sweet liquid. To make it, heat vinegar and water on the stove with sugar, salt, peppercorns, garlic and a bay leaf. Heat just until the sugar and salt dissolve, a few minutes. Pour it in! Pour the brine in the jar and put the top on. You’re done! Let the pickles come to room temperature before diving in, about 1 hour. Then you can store them in the fridge.

Love jalapenos? Try more Irresistible Jalapeno Recipes.

How long do they last?

Once you’ve got your beautiful jar of bright green pickled jalapeño peppers, here’s where the magic happens. They’ll pickle as you let them cool down from room temperature, and the bright green color fades to a duller yellow green. You can eat them immediately, or refrigerate them if you prefer them cold. How long do pickled jalapeños last? Store them in the refrigerator for 1 month. At our house they don’t last that long!

10 ways to use pickled jalapeños!

Here’s the best part: how to eat them! If you love these spicy peppers, we’re sure you have no end of ideas on how to use them. But here are all our favorite ways to use pickled jalapenos:

More quick pickles recipes

There are so many vegetables to pickle! Alex and I are pickle fiends, and have been known to snack on them right out of the fridge. (Sometimes you just need that tangy crunch, right?) I didn’t grow up liking pickles, so I think I’m making up for lost time! Here are a few of our favorite homemade pickles recipes:

Quick Refrigerator Dill Pickles Here’s our classic recipe for a straight up dill pickle: so good!Pickled Banana Peppers A mild variation on these jalapenos!Quick Pickled Onions These hot pink slivers add just the right tang to tacos and burgers!Easy Pickled Carrots Eat as a relish, on a cheese board or sandwiches…or inhale them right from the jar.Pickled Garlic A uniquely delicious way to enjoy garlic!Pickled Cauliflower Cauliflower is fantastic as pickles; add bell pepper, carrot and dill to make a colorful jar filled with tangy flavor.Quick Pickled Vegetables Here’s how to pickle a beautiful rainbow of veggies. Pickled Okra Got okra? Make pickles.How to Make Dill Pickles Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.Quick Pickled Green Tomatoes Is it green tomato season? These bright green tomatoes are brilliant pickled.

Love canning? Also try our Homemade Sauerkraut: tangy, tasty, and filled with probiotics!