These Pickled Jalapenos are tangy and packed with heat. Featuring fresh jalapenos and an easy quick pickling recipe, this fun condiment is ready in less than 30 minutes. Add these pickled slices to sandwiches, salads, tacos, and pizza – or enjoy straight from the jar!
Easy Quick Pickled Jalapenos
These Quick Pickled Jalapenos are my latest pickled obsession. I’ve been tossing them into tacos, salads, queso, and more. They add just the perfect tangy, kicked-up flavor to so. many. things!
You already know how much I love to pickle vegetables. Squash, onions, celery, asparagus, carrots, beets…you name it, I’ll pickle it!
And I especially like a good “quick pickle” recipe, as these recipes are fast and SO EASY, and don’t require any special equipment. These jalapeno pickles are done in less than 30 minutes!
Pickled jalapenos are perfectly spicy with that awesome pickled brine tang. I like to add mustard seeds for some earthy spice.
While you can often find me eating these crave-worthy little bites by the forkful – straight from the jar – they’re also a fabulous condiment. Think burgers, sandwiches, eggs, tacos, pizza, dips, and more. These level up anything that needs a big pop of flavor!
What You’ll Need
This easy recipe is made with just 4 ingredients, plus water and salt. See the recipe card for measurements.
- Water – Water dilutes the pickling brine so it isn’t overly acidic.
- White vinegar – This not only helps to preserve the jalapenos, but also gives them that signature tanginess we adore in pickles. I like the pure, clean flavor of white vinegar in this recipe, but apple cider vinegar or rice vinegar would also work.
- Honey – A bit of sweetness compliments the spice of the jalapenos so nicely.
- Salt – Salt helps preserve the jalapenos and balance out all the flavors.
- Jalapenos – Use the freshest jalapenos you can find and slice into rounds.
- Mustard seeds – Mustard seeds add a bit of earthy spice that pairs really well with the jalapenos and honey. It’s one of my favorite pickling ingredients. 🥰
How to Make Pickled Jalapenos
Here’s how to make these easy pickled jalapeno peppers, in just a few easy steps.
- Make the brine. In a small pan, bring the water, vinegar, honey, and salt to a simmer and cook until the salt has dissolved.
- Add the jalapenos. Remove the pan from the heat. Add the jalapeno slices and mustard seeds. Allow to sit for 15 minutes.
- Transfer to jars. Transfer the jalapenos to a jar – a tongs works great for this. Add enough pickling liquid to fully cover them. Cover with a tight-fitting lid and refrigerate. They will be lightly pickled right away, with pickled flavor increasing as time goes on.
Tips & Variations for Quick Pickling Peppers
Here are a few tips for this recipe.
- Avoid touching your face. Using gloves is always a great idea when working with this many spicy peppers. Refrain from touching your face (especially your eyes and mouth) after handling the peppers, as the pepper’s natural oils can burn.
- Refrigerate after cooking. These are quick pickled jalapenos – which means they do not go through a full canning process with a hot water bath, etc. This also means they need to be stored in the fridge, not in the pantry. and should be consumed within 2 months.
- Adjust the heat. Jalapenos are always going to have some level of heat (some are hotter than others), but you can take steps to control some of the heat. For milder jalapenos, remove the seeds and ribs from the jalapeno slices. For even spicier pickled jalapenos, add a sliced habanero pepper with the jalapenos in step 2.
- Wait to enjoy. While you can technically enjoy these right away, I recommend waiting a day or two for the best overall flavor.
- Add garlic. Add 1-2 cloves of smashed garlic along with the jalapeno slices. This will really punch up the flavor!
- Add other vegetables. Add more color, flavor, and texture by adding some sliced onion and bell peppers.
Ways To Use Pickled Jalapenos
Quick pickled jalapenos are a super versatile condiment. You can enjoy them as a snack, by the forkful straight from the jar. Or add them to any number of dishes. Here are a few ideas:
- Hot dog & burger topping
- On crackers with cream cheese
- Chopped and added to southwest egg rolls
- In homemade salsa
- Tucked into sandwiches and wraps – a great spicy addition to Italian beef sandwiches!
- In rice bowls
- On Mexican pizza or any thin crust pizza
- Tossed into salads – like taco salad and southwest salad
- Chopped and added to potato salad or macaroni salad with ham & cheese
- Bloody Mary garnish
- On charcuterie, cheese, and relish boards
- As a topping for all your favorite taco recipes – burritos, nachos, fish tacos, pork & pineapple tacos, stuffed sweet potatoes, sofritas, and carnitas!
How Long Do Quick Pickled Jalapenos Last?
It’s very important that you store these pickled jalapenos in the fridge, as they are not shelf-stable. (That would require a whole different canning process!)
In the fridge, fully submerged in the pickling brine in an airtight jar, these jalapenos will keep well for up to 2 months.
More Quick Pickled Recipes:
- Easy Quick Pickled Asparagus
- Pickled Rhubarb
- Quick Pickled Beets
- Quick Pickled Carrots
- Beet Pickled Eggs
- Pickled Mustard Seeds
- Pickled Squash
- Pickled Red Onions
- Quick Pickled Celery
- Pickled Vegetables
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These Pickled Jalapenos are tangy and packed with heat. Featuring fresh jalapenos and an easy quick pickling recipe, this fun condiment is ready in less than 30 minutes. Add these pickled slices to sandwiches, salads, tacos, and pizza - or enjoy straight from the jar!
- ½ cup water
- 1½ cups white vinegar
- 2 tablespoons honey
- 1 tablespoon kosher salt
- 2 cups sliced jalapenos
- ¼ teaspoon mustard seeds
- Add the water, vinegar, honey, and salt to a medium saucepan set over medium to medium-high heat. Bring the mixture to a simmer and cook until the salt has dissolved, stirring to speed up the dissolving. ½
- Remove the pan from the heat and add the jalapenos and mustard seeds. Let sit for 15 minutes.
- Transfer the jalapenos to a jar (a tongs works great for this) and pour just enough pickling liquid to fully cover the jalapenos. Cover with a tight-fitting lid and store in the fridge for up to 2 months.
If you want to punch up the flavor, add 1 to 2 cloves of smashed garlic along with the jalapenos and mustard seeds.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 423mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.