Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.
This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, 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.
If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.
At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.
Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.