Quick Pickled Jalapenos are super easy to make, and they’re great on burgers and sandwiches, as well as salads and tacos. You’ll always want to have a jar in the freezer!
How do pickled jalapeños taste?
Pickled jalapeños have a tangy, vinegary flavor. They are spicy and have a more subtle jalapeno flavor. Additional flavorings such as garlic and cumin can be added to the pickling liquid to give pickled jalapenos a more complex flavor profile.
Do pickled jalapenos need to be refrigerated? How long will they stay in good shape?
To extend the shelf life of pickled jalapenos, they should be refrigerated. They can be kept in the refrigerator for up to 6 months.
What makes some jalapenos spicier than others?
The heat and spiciness in jalapeños comes from capsaicin, the chemical that makes peppers hot. Capsaicin is a plant’s natural defense mechanism, so when plants are stressed, they produce spicier jalapenos. The heat of the jalapenos you buy from the store will vary widely, and there’s no real way to predict how hot your jalapenos will be.
If you want to can pickled jalapenos, you may want to make more of them.
Fill sterilized pint-sized canning jars with jalapenos and salt water, leaving 1/2 inch of headspace. Be sure to wipe the rim clean and seal with a can lid and ring. Do not overtighten. Place in a large stock pot for canning. Fill the jars with at least 1 inch of water to cover the top of the jars and process in a water bath for 15 minutes (higher altitudes and/or larger jars will require longer processing time).
Carefully remove the jar from the water bath and let it sit on the counter for 24 hours. You should hear a pop from each jar as they seal. After 24 hours, check to make sure the jar is properly sealed by pressing the top of the lid lightly. If the center bubbles up and down when you press, it’s not sealed and needs to be refrigerated or reprocessed. If the lid is secure, the jar is well sealed and can be stored in the pantry.
If you liked this recipe, you might be interested in these other recipes that work well with pickled jalapenos:
Pickled jalapenos are super easy to make, and they’re great on burgers and sandwiches, as well as salads and tacos. You’ll always want to have a jar in the freezer!
- 6 black pepper
- 3 whole peeled garlic
- 1 teaspoon whole cumin seeds
- 1½ cup white vinegar
- 2 tablespoon sugar
- 1 tablespoon Salt
Slice jalapenos, reserving seeds but discarding stems. Serve in pint-sized mason jars or other glass, plastic, or ceramic containers with airtight lids. Add garlic and cumin seeds.
In a small saucepan, whisk together vinegar, sugar, and salt. Bring to a boil, then remove from heat.
Pour mixture over jalapenos in jars until full. Cover and let cool to room temperature.
Cover airtight and refrigerate.
Calories: 207kcal | carbohydrate: 33G | protein: 1G | sodium: 6991mg | Potassium: 280mg | fiber: 2G | sugar: 27G | Vitamin A: 905unit | Vitamin C: 102.5mg | calcium: 68mg | iron: 1.5mg