Best Easy Homemade Pickled Jalapeños

The Best Easy Homemade Pickled Jalapeños are made by quickly pickling fresh jalapeños, which results in a spicy and tangy treat ready to enjoy in under an hour. Moreover, these pickled jalapeños are delicious on burgers, pizza, stuffed into burritos, or on top of nachos. In fact, the options are truly endless. Additionally, this recipe yields about 1 liter or 4-1/4 cups, making it perfect for sharing or storing.

TO MAKE THESE HOMEMADE PICKLED JALAPEÑOS YOU WILL NEED:

• jalapeños – Medium to large in size.
• garlic – This adds distinct and punchy flavor.
• white distilled vinegar – Used in all sorts of food preservation methods.
• water – To cut the vinegar.
• sugar – Adds flavor and is totally optional.
• kosher salt – For flavor and aids in preservation.

CAN THIS PICKLED JALAPEÑO RECIPE BE CANNED?

This is not a canning recipe; therefore, it is not shelf stable and must be kept refrigerated. However, if you are looking for canning instructions or directions, then you should follow the USDA guidelines.

With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.

HOW LONG WILL THESE PICKLED JALAPEÑO LAST?

If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.

HOW SPICY ARE THESE PICKLED JALAPEÑOS?

At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.

HOW CAN I MAKE CRUNCHY PICKLED JALAPEÑOS?

First, allow the pickling liquids to cool completely before adding the sliced jalapeños. Since they are soaking in a liquid, there’s always a chance they will soften a bit over time. Therefore, keep this in mind when deciding how long to store them.