Quick Pickled JalapeƱos deserve a prime spot in your fridge because youāll be reaching for them again and again. They add a spicy-briny kick to any dish you pair with from omelets to sandwiches, burgers, tacos, dals, and khichdi. These addictingly zesty quick pickles are ready to enjoy in just 30 min from the fridge!
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This super quick-pickling process results in jalapeno slices that retain some freshness in flavor, color, and crunch while soaking up that delicious brine. That combination is unbeatable! Homemade quick pickles look and taste so impressive and yet couldnāt be easier to make. Slice jalapeƱos, place in a jar, and pour the brine over. Let contents come to room temperature and refrigerate for at least 30 min. And voilĆ the BEST PICKLED JALAPENOS youāve ever had.
The best time to make these Pickled jalapeƱos isāany time! But right now we love this recipe as a way to enjoy the last of summerās bounty from the garden or the farmerās market. Fortunately, jalapenos are usually available year-round in the grocery store so you can make quick pickles whenever the craving hits.
Why We Love Quick Pickled Jalapenos
āļø Amazingly delicious spicy, briny flavor and tender, yet crunchy texture
āļø Super-fast to make and ready to enjoy in 30 minutes from the fridge. You can pull these off last minute and take dinner to the next level
āļø No traditional canning methods, special techniques, or equipment are required
āļø Inexpensive to make and pantry items (vinegar and salt) last for a long time
āļø Can be enjoyed in so many dishes from savory breakfast to lunch, snack, and dinner
āļø Game-changer for toppings
āļø The simple and clean recipe. We like knowing what’s in our food and what isnātāthere are no additives or chemical preservatives
āļø The added benefit of consuming vinegar as part of a healthy diet: vinegar is known to help regulate blood sugar and curb cravings
Ingredients for Pickled JalapeƱos
- JalapeƱos
- White Vinegar
- Salt and Sugar
How to make Pickled JalapeƱos
- Rinse and dry jalapeƱos. Slice.
- Make the Brine with vinegar, water, salt, and sugar
- Add jalapeƱos to a glass jar and pour the brine over
- Allow to cool down and then refrigerate
How to Serve: Take these Dishes to the Next Level
- Indian Dishes: Dal Makhani, Vegetable Biryani, or Egg Biryani. Vegan Masala Toast, Mixed Lentils & Vegetables Khichdi, Gujarati Kadhi and Khichdi, Masoor Dal Chill, Upma, Thalipeeth
- Tacos: Chicken Tinga Tacos, Roasted Cauliflower Tacos, Blackened Fish Tacos
- Pasta: Masala Mac and Cheese, Taco Pasta
- Burgers: Masala Chickpea Burgers, Spicy Salmon Burgers, Black Bean Sweet Potato Burgers, Chicken Masala Burgers
- Wraps and Sandwiches: Spicy Tofu or Tandoori Chicken Lettuce Wraps, Pulled Butter Chicken Sandwich, Paneer or Chicken Kathi Rolls, Bombay Sandwiches
Storing Pickled JalapeƱos
Store the pickled jalapenos refrigerated in an airtight glass jar for 2 to 3 weeks.
More Quick Pickle Recipes
No. The process is very different for fermented foods. The pickled veggies and vinegar offer other health benefits.
No. These are not canned in the traditional process. They keep for two weeks in the fridge.
We recommend choosing the vinegar listed in the recipe. White vinegar is sharper in flavor but helps preserve the color of the veggie pickle. Apple cider vinegar is milder and has a hint of sweetness in the background. It can darken the color of the vegetables being pickled.
Kosher salt is a great salt for pickling. Both, pickling salt and kosher salt do not contain iodine. Kosher salt is pure salt. It is devoid of chemicals and anti-caking ingredients.
Recipe
Pickled JalapeƱos
Quick and EASY 10 minute pickled jalapeƱos
Servings: 5
Calories: 18kcal
Ingredients
Instructions
Wash and dry the jalapenos. Slice thin and place in a glass jar.
Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.
Pour the vinegar water over the sliced jalapenos.
Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.
Keep refrigerated in an airtight glass jar for 2 to 3 weeks.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 467mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 4mg | Iron: 0.05mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
