Pickled Jalapeños are one of the must haves in my refrigerator. They are super easy and quick to make. Add them to Nachos, Enchiladas, Tacos and also in salad, salsa, burgers, pizza, sandwiches basically with everything. They instantly add slight heat and sour factor that takes the taste to an altogether different level.
I'm sharing this easy Pickled Jalapeños recipe today that you can make in about 15 mins. These are instant i.e. you can use them right away for your recipe or store them in your refrigerator for later or longer use. Bet you wont buy the store bought ones after making these.
I tend to make a small batch but you could double or triple it too with out any change to the cooking time. Bonus of making these is, you dont need to do any canning method and these pickled jalapeños still go on for months. In fact the more they sit they better they taste. The tend to lose the heat and marinate to this slightly sweet and sour taste which I love.
A simple toast with melted cheese and these pickled Jalapeños makes a simple cheese sandwich so much more interesting and delicious 😋
How to make pickled Jalapeños:
You can make these on stove top or in your Instant pot. Below are the steps for both methods.
Washing and Prepping the Jalapeños
Wash the jalapeños thoroughly and pat them dry using a kitchen towel or paper towel. Wear hand gloves (to avoid burning sensation) and slice off the head/top part of the jalapeños and slice them into thin rings (not too thin though). Keep aside.
You could even rinse the jalapeños after slicing them to reduce the heat. But this is optional as the brine we will make using vinegar and sugar will reduce the heat significantly.
Step by Step Method Using Stove Top
In a saucepan/pot add the water and vinegar along with garlic, salt, Italian seasoning and sugar, bring it to a boil. Stir in the sliced jalapeños and boil for about 5-10 mins. You will see that Jalapeños change color and turn from bright green to pale greenish yellow color. That's your clue to switch off the gas.
Allow to cool completely and then transfer everything into a clean and dry jar and store in refrigerator. You can either remove the garlic clove and discard or add it to the jar.
Step by Step Method Using Instant Pot
In you Instant Pot, add all the ingredient - water, vinegar, garlic, salt, Italian seasoning, sugar and jalapeños. Give it a good mix.
Close the lid and close the lid with vent to sealing. Cook on Manual/Pressure Cook High for 0 mins followed by a quick release once the cooking is complete.
Allow to cool completely and then transfer everything into a clean and dry jar and store in refrigerator. You can either remove the garlic clove and discard or add it to the jar.
That's it, out spicy and tangy Pickled Jalapeños are ready. Add these to your Nachos, Enchilada, quesadilla, Tacos, pizza sandwiches, salads, salsa, and to anything you like. Enjoy!
More such Instant Pickles for you to try:
Instant Ginger Green Chilli Pickle
Hope you enjoy this Pickled Jalapeños as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Pickled Jalapenos
Equipment
- 1 clean and dry Jar
Ingredients
- 6-7 Jalapeños
- ½ cup water
- ½ cup distilled white vinegar
- 2 teaspoon kosher salt
- 2 tablespoon sugar or less if you prefer it less sweet
- ½ teaspoon Italian seasoning
- 1 small clove of garlic
Instructions
Washing and Prepping Jalapeños
- Wash the jalapeños thoroughly and pat them dry using a kitchen towel or paper towel. Wear hand gloves ( to avoid burning sensation) and slice off the head/top part of the jalapeños and slice them into thin rings (not too thin though). Keep aside.
- You could even rinse the jalapeños after slicing them to reduce the heat. But this is optional as the brine we will make using vinegar and sugar will reduce the heat significantly.
To Make Pickled Jalapeños using Stovetop Method:
- In a saucepan/pot add the water and vinegar along with garlic, salt, Italian seasoning and sugar, bring it to a boil.
- Stir in the sliced jalapeños and boil for about 5-10 mins. You will see that Jalapeños change color and turn from bright green to pale greenish yellow color. That's your clue to switch off the gas. and allow it to cool completely.
- Allow to cool completely and then transfer everything into a clean and dry jar and store in refrigerator. You can either remove the garlic clove and discard or add it to the jar.
To Make Pickled Jalapeños using Instant Pot Method:
- In you Instant Pot, add all the ingredient - water, vinegar, garlic, salt, Italian seasoning, sugar and jalapeños. Give it a good mix.
- Close the lid and close the lid with vent to sealing. Cook on Manual/Pressure Cook High for 0 mins followed by a quick release once the cooking is complete.
- Allow to cool completely and then transfer everything into a clean and dry jar and store in refrigerator. You can either remove the garlic clove and discard or add it to the jar.
Notes
- Wear gloves if you are not used to handling chillies or jalapeños as they may leave a burning sensation.
- Preferably don’t skip the sugar. The sugar in the brine helps mellow down the heat from the jalapeños and 2 tablespoon works perfect for my taste but you can adjust it to your taste. For spicier, reduce the sugar, for less heat add more sugar.
- These pickled Jalapeños tend to lose the heat and marinate to this slightly sweet and sour taste.
- You can easily double or triple the recipe without any change to cooking time.
Happy Cooking!!
Shweta
Hi, I’ve never done anything like this. Do I need to water bathe the jar once I’m done? Do they have to be refrigerated and what’s shelf life? Thank you!!
Hi Angelic, Yes, they need to be refrigerated and last easily for 2-3 months when stored right. Make sure to allow them to cool completely and then transfer into a clean and dry jar and store in the refrigerator. Hope you get to try it!! Let me know if you do, thanks!
you pressure cook them for 0 minutes or 10 minutes? I'm doing the IP version now and not sure how long to keep them in for?
Yes, 0 minutes in IP 🙂 The time required to build pressure is sufficient for these jalapenos to cook and soften. Cut them into thick slices, too thin will become mushy. Hope this helps.
Can you leave the garlic in with the peppers?
I haven't tried leaving Garlic in as I feel it might start smelling pungent.
Just wanted to know how long these should keep in the refrigerator??
Hi Sue, These easily stay unto 3 months or so.
Shweta, thanks ever so much for posting something that I only had to buy one item, the jalapeños, as I had everything else in the cabinets at home. Very easy prep. Both my husband and I agree the amount of sugar listed in the recipe is perfect; really nothing needs to be changed! I used seven medium size jalapeños but did not have enough liquid to cover them when I put them in the jar. I was wondering if by doubling the ingredients there would be enough liquid to do that?
Although I cooked them between nine and 10 minutes, I think around seven minutes would be a little bit better. They were wonderful, and if you like jalapeños, I think you would really enjoy making these. Thanks again, Shweta!
Hi Diane,
Thank you so much for trying the recipe and for the detailed feedback. Makes me really happy to know you found the recipe perfect to your taste. Its one of my favorites and I always have a jar in my refrigerator all year long. About the liquid - if you think the liquid is less you could add more water keeping rest same. Also the cooking time can be adjusted to your liking. 7 mins sounds perfect. Thanks Again Diane 🙂
True Sathya 🙂 Thanks!
Thank you Ellen for trying this recipe. Its one of my favorites and must haves in my refrigerator. Comes in so handy. Truly glad you loved them.
I have really enjoyed this recipe! I've made it 8 or 10 times as we love spicy food. I did however cut the sugar in half to bring out more of the heat. Some of the batches I made were given to friends and they loved them too. Thank you for sharing!
Very very attractive pickles..much needed for ay mexican food