Quick and Easy Homemade Jalapeño Pickles: Spicy Refrigerator Condiment Recipe

Homemade Tangy Pickled Jalapeños

These zesty pickled jalapeños are the perfect way to preserve the vibrant flavor and heat of fresh peppers. With just a handful of simple ingredients, you can create a versatile condiment that adds a spicy kick to tacos, nachos, sandwiches, and so much more!

Why You’ll Love These Pickled Jalapeños

There’s something truly satisfying about making your own pickled jalapeños at home. Not only do they taste fresher than store-bought versions, but you can also customize the spice level and flavors to suit your preferences. Plus, they keep well in the refrigerator, allowing you to enjoy that jalapeño heat for weeks to come.

Key Ingredients for Perfect Pickled Jalapeños

• 12-15 fresh jalapeño peppers, sliced into rings
• 1 cup white distilled vinegar
• 1 cup water
• 4 cloves garlic, peeled and lightly crushed
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns (optional)
• 1/2 teaspoon whole coriander seeds (optional)

Kitchen Equipment You’ll Need

• Medium saucepan
• Heat-resistant glass jars with tight-fitting lids
• Knife and cutting board
• Measuring cups and spoons
• Gloves (recommended when handling jalapeños)

How to Make Pickled Jalapeños at Home

1. Prepare the jalapeños: Wearing gloves, slice jalapeños into uniform rings about 1/4 inch thick. For milder pickled jalapeños, remove the seeds and membranes. Leave them in for extra heat.
2. Make the brine: Combine vinegar, water, sugar, salt, and garlic cloves in a medium pot over medium-high heat. If using, add the peppercorns and coriander seeds. Bring to a boil, stirring until sugar and salt completely dissolve. Remove from the heat.
3. Prepare the peppers: Pack the sliced jalapeños into clean glass jars, pressing down gently to fit as many as possible without crushing them.
4. Add the hot brine: Carefully pour the hot vinegar mixture over the jalapeños, making sure they’re completely submerged. Include the garlic cloves and spices, distributing evenly among the jars.
5. Cool and seal: Allow the jars to cool to room temperature, then seal with lids. Let sit for at least 30 minutes before serving for quick pickles.
6. Refrigerate: For best flavor, refrigerate for at least 24 hours before enjoying. The jalapeños will continue to develop flavor as they sit.

Tips for the Best Pickled Jalapeños

• Safety first: Always wear gloves when handling hot peppers to avoid irritating your skin and eyes.
• Heat control: For milder pickled jalapeños, remove the seeds and white membrane. For more heat, leave them intact.
• Storage: These pickled jalapeños will keep in the refrigerator for up to 2 months when stored in airtight containers.
• Flavor variations: Try adding sliced carrots, onions, or even cauliflower for a mixed pickle. You can also experiment with spices like bay leaves, oregano, or cumin seeds.

Creative Ways to Use Jalapeños in Your Cooking

These versatile pickled jalapeños can elevate so many dishes! Here are some delicious ways to enjoy them:

• Add to tacos, burritos, or quesadillas for a spicy kick
• Top burgers and sandwiches
• Mix into tuna, chicken, or egg salad
• Sprinkle over nachos or pizza
• Stir into macaroni and cheese for a spicy twist
• Add to deviled eggs for extra zing
• Chop and mix into cornbread batter

Nutritional Information

5 calories per serving |
1g carbohydrates |
0g protein |
0g fat |
146mg sodium

FAQs About Pickled Jalapeños

Can I make these less spicy?

Absolutely! For milder pickled jalapeños, remove the seeds and white membranes before pickling. You can also mix in milder peppers like bell peppers to dilute the heat.

How long will these pickled jalapeños last?

When properly stored in airtight containers in the refrigerator, these pickled jalapeños will last up to 2 months.

Can I use apple cider vinegar instead of white vinegar?

Yes! Apple cider vinegar will give your pickled jalapeños a slightly sweeter, more complex flavor. White wine vinegar is another good alternative.

Can I can these jalapeños for longer storage?

This recipe is designed for refrigerator pickles. For proper canning that’s shelf-stable, you would need to follow specific canning safety protocols and possibly adjust the acid levels.

Whether you’re a spice enthusiast or just looking to add some zing to your favorite dishes, these homemade pickled jalapeños are sure to become a staple in your refrigerator. The bright, tangy flavor combined with the signature jalapeño heat makes them the perfect addition to countless meals!