Simple Pickled Jalapenos

I don’t know about you, but I wasn’t always a fan of spicy foods. In fact, I avoided spicy foods at all costs. My friends like spicy foods so I eventually developed an appreciation for spice, but within reason. I don’t want to eat something that’s going to burn my face off. I want to be able to taste the food I’m eating. Just a warning, these Simple Pickled Jalapenos could be the burn your face off kind of spicy.

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Jalapenos are really hit or miss when it comes to heat. Sometimes they are super spicy, but other times I can eat them with no problem. I happened to pick these jalapenos up from the Asian market, and they are spicy! I know that when you get older jalapenos, they tend to be spicier than younger ones. If you want less spicy peppers, be sure to get smaller ones with smooth skin.

If your jalapenos have lines or are red, those are both indicators that your peppers are likely be spicier. As you can see, a lot of my peppers had lines and some were just starting to turn red. Since my peppers are so spicy, I tried to cut them pretty thin. I love the flavor these have and I think they taste way better than what you can get at the store.

Serving suggestions

These Simple Pickled Jalapenos really come together in no time and no cooking is required. They can last up to two to three months in the fridge so they are perfect to add to lots of different recipes or meals.

Pickled jalapenos are obviously great on tacos. We’ve added them to my Korean Short Rib Scallion Pancake Tacos. I’ve also enjoyed them on breakfast sandwiches but they would also be delicious on a deli sandwich. Serve this along side Cilantro Lime Chicken for a nice little kick.

You could add this in place of jarred jalapenos in a jalapeno dip. Breakfast tacos or nachos would also be perfect meals to add these pickled jalapenos to.

Really the possibilities are endless for what you could use these jalapenos for! What’s your favorite recipe that includes pickled jalapenos?

Simple Pickled Jalapenos

Amy’s Delicious Mess

These Simple Pickled Jalapenos come together in no time and no cooking is required. They are way better than the jarred stuff.

5 from 1 vote

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Prep Time 10 minutes mins

Pickling time 12 hours hrs

Total Time 12 hours hrs 10 minutes mins

Course Side Dish

Cuisine Mexican

Servings 3 quart jars

Ingredients

  

• 2 lbs whole jalapenos, thinly sliced (see notes below)
• 2 1/2 cups distilled white vinegar
• 2 3/4 cups hot water
• 1 3/4 cups granulated sugar
• 2 tbsp kosher salt
• 7-8 garlic cloves, smashed

Instructions

 

• Place the sliced jalapenos and smashed garlic cloves into sterilized jars. (See notes below.)
• In a large pitcher or measuring cup, mix together the vinegar, water, sugar, and salt. Mix until the sugar and salt have fully dissolved.
• Pour the pickling liquid over the jalapenos. The liquid should just cover the jalapenos.
• Refrigerate for at least 12-24 hours.

Notes

1. I used gloves when slicing my jalapenos and I would highly recommend it.  If you don’t wear gloves, just be careful and wash your hand thoroughly after handling the peppers.  There still may be some residual oils on your hands so don’t touch your face or eyes.
2. To sterilize the jars, I place them into boiling water for a couple of minutes.  I also sterilize the lids as well just like you would if you were canning.  You need to sterilize your jars since we are not cooking the pickled jalapenos.
3. I used two quart, one pint, and a smaller jar.  You could easily just do three quart sized jars.  This also depends on how full you pack your jars. 

Keyword jalapenos, pickles, simple

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