• Skip to content
  • Skip to primary sidebar
  • Skip to footer

the Imperfectly Happy home

the Imperfectly Happy home

  • Start Here
  • Country Store
    • Seeds for Your Garden & Homestead
    • Shirts & Mugs for Homesteaders
    • Herbal Academy
    • Preferred CBD Oil
    • Meal Planning
    • Chickens
    • Kitchen
  • Home
    • Frugality
    • Vintage Skills
    • Prepping
    • DIY
    • Health & Wellness
  • Recipes
  • Homesteading
    • Homesteading
    • Gardening
    • Backyard Livestock
    • Chickens
    • Meat Rabbits

Super Easy Pickled Jalapenos

May 9, 2015 by Tiffany Davis 21 Comments

Super Easy Pickled Jalapenos? No canning required! YES PLEASE! If you love the jalapeno slices you get on your nachos at most restaurants, you’re going to love these.  Not only are they easy to make, these pickled jalapenos taste a 1000x better than the ones you buy in the store…well in my not-so-humble opinion.

Super Easy Pickled Jalapenos - NO canning required! | by ImperfectlyHappy.com

Super Easy Pickled Jalapenos

We have one prolific jalapeno plant in our garden.  I have been saving most of the harvest back for a few recipes and this is one of them.  Jalapenos are one of the few crops that do very well here in Phoenix, even in the summer.  This amazing plant has never quit producing but with the warm weather it is going gangbusters.

So time for pickled jalapenos.  We like them on nachos, tacos, fajitas, hamburgers and even chili.  They are very versatile and will keep in your fridge for months without any canning. ENJOY!

Ingredients – for 2 pints for Pickled Jalapenos

2 regular mouth pint jars (I use these)
1 pound of thinly sliced jalapeno peppers (please wear gloves when you slice and avoid the “burn”)
2 cloves of garlic, peeled
1 teaspoon of black peppercorns
3/4 cup apple cider vinegar (I used this)
3/4 cup distilled white vinegar
1/4 cup filtered water
2 tablespoon of pure cane sugar
2 teaspoon of Kosher salt
2 clean pint jars at room temperature

Directions – for 2 pints for Pickled Jalapenos

  1. Prepare the brine but adding apple cider vinegar, white vinegar, water, sugar and salt to a small saucepan.
  2. Heat to a low boil, constantly stirring until salt and sugar are dissolved.
  3. Set aside while you prepare the jars.  You want your brine to be at room temperature so it doesn’t crack the jars.
  4. Add 1 clove of peeled garlic to each jar.
  5. Add 1/2 teaspoon of black peppercorns to each jar.
  6. Add 1/2 of the sliced peppers to each jar.
  7. Pour room temperature brine over the peppers, leaving a 1/4 ” – 1/2″ head space so it isn’t over filled.  You may have a little extra brine, that’s ok.
  8. Put in your refrigerator and allow them to sit for at least 3 days for flavor.  The longer they rest in the brine the more “pickled” they will be.

The darker green color you’re used to will show up after a few days in the fridge.  You’ll notice these slices aren’t mushy like most pickled jalapenos, because they aren’t cooked.  Great flavor with a little crunch!

Other recipes you might like:

Easy Pickled Eggs & Beets – Just like Grandma used to make!

  • Tweet

Filed Under: Canning, DIY, Homemade, Recipes

Subscribe To Imperfectly Happy

« Mother’s Day Gifts for Homesteading Moms
Getting Started with Meat Rabbits »

Reader Interactions

Comments

  1. Alicia says

    July 12, 2018 at 9:46 pm

    Going to try your pickled jalapeños. Am a novice at canning. Do you have a recipe to make hot pepper sauce for peas, greens, etc. that doesn’t have a heated brine. I have some great containers but they can’t have hot liquid poured into them. Thanks

    Reply
  2. Rosi says

    June 2, 2019 at 6:31 pm

    Does the sugar take the spice out of spicy peppers?

    Reply
    • Tiffany Davis says

      June 3, 2019 at 4:28 am

      There will still be some heat.

      Reply
      • Sandra Riebschleger says

        September 29, 2020 at 7:33 am

        I am going to try making these peppers. Do you use both white and apple cider vinegar

        Reply
        • Tiffany Davis says

          September 29, 2020 at 3:23 pm

          I have done both.

          Reply
          • AngelaM says

            October 3, 2020 at 5:16 pm

            The recipe above says 3/4 cup apple cider vinegar and 3/4 cup distilled white vinegar. Do you use both vinegars for 1 batch of peppers? Or do you choose between the 2 kinds? Thanks for clarifying.

          • Tiffany Davis says

            October 3, 2020 at 6:35 pm

            Either will work. Gosh, I need to re-type that, thank you!

  3. KirstenNB says

    July 7, 2019 at 8:26 am

    My garden is full of jalapeños, more than any other year! Running to the store now to pick up the few ingredients not in the pantry…

    Reply
    • Tiffany Davis says

      July 7, 2019 at 7:45 pm

      Fantastic! I’d love to hear how you like the recipe!

      Reply
  4. Linda Burns says

    July 26, 2019 at 6:07 pm

    Do you remove the seeds?

    Reply
    • Tiffany Davis says

      July 27, 2019 at 4:59 am

      I do not, but you could.

      Reply
  5. April says

    July 28, 2019 at 10:20 am

    How long does it stay good for?

    Reply
    • Tiffany Davis says

      July 29, 2019 at 4:57 am

      They aren’t shelf stable but kept in the fridge I imagine they’d last a few months. We eat them too fast to know for sure.

      Reply
  6. Kim says

    August 5, 2019 at 11:10 am

    What do you mean by 1/4 filtered water? 1/4 what? Thanks!

    Reply
    • Tiffany Davis says

      August 6, 2019 at 4:59 am

      Cup

      Reply
  7. Pam says

    August 31, 2019 at 8:46 pm

    I don’t know if I did something wrong but I dud not have near enough brine to fill 2 jars.

    Reply
  8. Niki says

    April 3, 2020 at 5:49 pm

    Hi,

    I love jalepenos.

    I only really like crunchy ones. My mum had about a kilo of these growing in her garden and did know what to with them so I decided to try your recipe last week. I thought they were not going to be as nice as the ones I buy. I was right… they were better! My family and I polished off the whole jar in 2 days after they were ready. Only yesterday I just picked another kilo and am just about to make another’s batch. Thanks for sharing the recipe. This one is a real winner.

    Thx Niki

    Reply
  9. Renee says

    August 29, 2020 at 3:16 pm

    These are the easiest pickled jalepenos EVER! I too though only had enough brine for 1 jar so I just make the recipe for each jar I am making. DELICIOUS!! THANK YOU!

    Reply
  10. Heather says

    August 14, 2019 at 9:09 am

    Can these be put in a water bath to seal jars for longer shelf life out of fridge.

    Reply
  11. Tiffany Davis says

    August 17, 2019 at 4:40 am

    This recipe is not for canning.

    Reply

Trackbacks

  1. Pickled Garlic Recipe - Imperfectly Happy says:
    December 1, 2015 at 11:00 am

    […] Super Easy Pickled Jalapenos […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Imperfectly Happy

Topics

Footer

Recent Posts

  • How to Stock Your Home Pharmacy
  • The Best Things to Buy at a Thrift Store
  • Cast Iron Skillet Bread Recipe
  • Creating a Family Budget
  • Instant Pot Chili Recipe

—————————————

Advertising

This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (“CafeMedia”) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. To learn more about CafeMedia’s data usage, click here: www.cafemedia.com/publisher-advertising-privacy-policy

Amazon Associates Disclosure

The Imperfectly Happy Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Privacy, Disclaimers & Compensation

See Terms of Use

Subscribe

Copyright © 2021 · Midnight theme