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Pickled Jalapenos
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Pickled Jalapenos

Pickled Jalapeños are one of the must haves in my refrigerator. They are super easy and come together in 15 mins. They are great on 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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side
Cuisine: Mexican
Servings: 1 jar
Author: Shweta Arora

Equipment

Ingredients

  • 6-7 Jalapeños
  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 2 tsp kosher salt
  • 2 tbsp sugar or less if you prefer it less sweet
  • 1/2 tsp 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 tbsp 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. 
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