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    Home » Sides, Snacks » Pickled Jalapeños (How to Preserve Jalapeños!)

    Published: January 25, 2021 | Last Modified: March 4, 2021 by Shruthi Baskaran | 💬 - No Comments

    Pickled Jalapeños (How to Preserve Jalapeños!)

    Dairy Free RecipesGluten Free RecipesNut Free RecipesVegan Recipes
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    Easy, quick pickled jalapenos that come together in just 45 minutes! Great taco topper and snack, and a good way to use up all the excess jalapenos!
    Jump to Recipe Print Recipe Pin Recipe

    I love myself some jalapeños, and nothing is more tasty than pickled jalapeños. This is a super simple recipe with minimal ingredients so you can preserve those jalapeños.

    Jar of pickled jalapeños with fork lifting some of it

    The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Step-by-step instructions
    • 🍴 Serving and storage suggestions
    • 📖 Recipe

    💭 Why you'll love this recipe

    • Sweet and spicy: Jalapenos take on a really sweet and spicy taste when pickled, so they provide a perfect complement of flavors!
    • Super easy to make: This recipe comes together in literally 15 minutes, and needs basic ingredients you probably have at home.
    • SO versatile: I love adding sweet pickled jalapenos to everything - Tacos? Check. Grain bowls? Check. Sandwiches? Check. Eat them raw? You bet.

    📋 Ingredients and notes

    You'll need jalapenos, distilled white vinegar (or other vinegar of your choice), salt, sugar, and garlic cloves for this recipe (as well as a tight-fitting Mason jar or similar jar). You can also use other types of peppers in this recipe if you wish!

    Labeled ingredients for jalapeno pickles - details in recipe card

    📖 Step-by-step instructions

    Start by preparing the jalapenos

    Chop off the stems and then slice into small rounds. Wear gloves while doing this or wash your hands thoroughly afterwards - no one wants to get jalapeno juice on their eyes!

    Prepare the pickling liquid

    In a small saucepan, heat up the water and distilled white vinegar together. Then, add the salt and sugar and stir until they're fully dissolved (about 5 minutes).

    Pickle the jalapenos

    Place the garlic cloves in a Mason jar with a tight fitting lid. Then, add the jalapeno slices to that jar. Finally, pour the pickling liquid over the jar In a small saucepan, heat up the water and distilled white vinegar together. Then, add the salt and sugar and stir until they're fully dissolved (about 5 minutes). Pour this brine over the jalapenos and let them sit, uncovered for a few minutes until it cools down. Then, cover and chill in the fridge for at least 30 minutes before using (ideally up to 3 hours).

    Jar of pickles

    🍴 Serving and storage suggestions

    You can add these jalapeno pickles to everything! I love adding them to my tacos (say, my gochujang cauliflower tacos or fried avocado tacos) - but you can also use them in salads (for instance, my summer spinach and avocado salad). But my favorite? Add them to avocado toast. You simply won't go wrong!

    This is a quick pickle recipe, so it needs to be stored in the fridge and will stay fresh about 2-3 weeks. Please note this is not a canning recipe.

    If you like this recipe, don't forget to try out my other pickle recipes:

    • Sweet and Spicy Pickled Onions
    • Pickled Avocado (aka How to Preserve Avocados!)

    If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag #urbanfarmie on Instagram or @urbanfarmie on Pinterest!

    📖 Recipe

    Close up of jalapeno pickles
    Print Recipe
    5 from 1 vote

    Easy Quick Pickled Jalapenos!

    Easy, quick pickled jalapenos that come together in just 45 minutes! Great taco topper and snack, and a good way to use up all the excess jalapenos!
    Prep Time10 mins
    Cook Time5 mins
    Chilling Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 12 servings
    Calories: 23kcal
    Author: Shruthi Baskaran

    Ingredients

    • 5 jalapenos, chopped into rounds
    • ¼ cup sugar
    • 1 tablespoon salt
    • 3 garlic cloves
    • 1 cup distilled white vinegar
    • 1 cup water

    Instructions

    • Slice the jalapenos after removing the stems. You can wear gloves while you do this or wash your hands thoroughly afterwards!
    • In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with ¼ cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
    • Place the garlic cloves and jalapeno slices in the jar and then pour the pickling liquid over them. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your jalapeno pickles!

    Nutrition

    Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

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    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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