Jalapeno plants produce a ton and you usually get them all at once. This recipe for quick pickled jalapeno peppers will help you use up those extra peppers before they rot on the counter. The pickling gives these peppers a slightly sweet but salty punch. We use them on tacos, nachos, eggs, sandwiches, pizza and salads. Basically anywhere you’d use a jalapeno, you could use these.
How to Quick Pickle
You can quick pickle almost anything using this method. My Quick Pickled Red Onions follow the same method. This is a great way to add dimension to your dishes without the difficult task of preserving. Quick Pickling will not last as long as traditional methods because the ingredients are not cooked and sealed in jars. These have to stay in the fridge and I wouldn’t push it over 2-3 weeks to consume these. If you want to preserve them longer I recommend visiting the Ball Canning Recipe for Pickled Jalapenos.
I used apple cider vinegar with these jalapenos and red wine vinegar with the onions. The onions go well with the red wine vinegar due to their color. The jalapenos do well with the apple cider vinegar because their spice plays well with the sweetness.
If you make these Quick Pickled Jalapeno Peppers please comment below and tell me how it went! I’d love to hear! You can also take a picture and tag me on Instagram @freshfitkitchen.
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Quick Pickled Jalapeno Peppers
- 6-8 medium Jalapenos Sliced thin
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
- 1 tbsp. Sugar
- 1/2 tbsp. Salt
- 1 tbsp. Minced Garlic
- In a large measuring cup whisk together the vinegar, water, salt, garlic and sugar.
- Slice and place the jalapenos in a 16 ounce mason jar. Tightly pack them. Pour the liquid over top.
- Refrigerate for at least one hour. Store in the refrigerator for up to 2 weeks.