In my head, pickling was hard and I didn't feel like figuring it all out. Then, 2 years ago when I had all the time in the world, stuck in the house because of COVID, I decided to bite the bullet and just do it. I was making Nachos and figured this was my moment. Now Quick Pickled Jalapeños are something that is a staple in my house. I literally made them yesterday and it took me 10 whole minutes...
Two Recipes in One
This pickling liquid is the exact same one I use for Pickled Red Onions, which is why I almost always have a jar of both in my fridge at all times.
Double the liquid and grab a few extra jars... Let's go!!
Food Safety Tip
This recipe is NOT intended to be shelf-stable. We aren't going full canning life over here. This is intended to live in the fridge, pulled as needed, and will still stay fresh for around a month. So don't go making this, throwing it in your pantry, and then getting sick on me. 10/10 don't recommend it.
Storing Your Quick Pickled Jalapenos
The jars below are what I used. We bought a whole mess of these glass pop-top containers from Amazon & IKEA and use them for everything. They particularly come in handy for this recipe though.
Leftover soup, spaghetti, sauces, or pickled jalapenos and onions... I use these for everything.
As far as how long you can keep them, my personal rule of thumb is a month in the fridge. I generally work through them in that time frame, and then just make another batch.
If you find you haven't gone through the whole jar and you are creeping up on that 30-day mark, my personal recommendation is to toss them and start a new batch. When in doubt, throw it out!
Recipes to Pair With You Jalapenos
If you are looking at ways to put your Quick Pickled Jalapenos to use, I put together some of the recipes I use them with all the time. From Mediterranian Rice Bowls to Carnitas Street Tacos, you can use this recipe across multiple styles of food. Making them one of the top reasons I have them in my fridge at all times.
Quick Pickled Jalapeños
- 1 Cup White Vinegar
- 1 Cup Water
- 6 Jalapenos - sliced thin
- 2 tablespoon Granulated Sugar
- 2 Cloves Garlic - optional - whole clove
- 2 teaspoon Kosher Salt - optional
- Slice your jalapenos into thin circles and add them to a glass jar (make sure it has an airtight lid).
- Place the water, vinegar and sugar in a pot and bring to a simmer. Stiring until the sugar is dissolved.
- Carefully pour the liquid over the jalapenos until it reaches the top of the jar.
- Let it come to room temperature, cover with a lid, and store in the refrigerator until you need them!