Pickling is a time-tested way to preserve food. Quick pickled jalapenos are easy to make, wonderful to eat, and adaptable to many homemade recipes. Find out how to make them and get ideas for using the leftover brine.
This year I started preserving pickled jalapenos after a friend gave me a big bag of fresh peppers. This simple recipe and the end result is every bit as tasty as something you purchase from the store, except you control the ingredients and save a ton of money. I will never go back and purchase them again! I changed the original recipe by reducing the amount of sugar and using dehydrated garlic and oregano from the garden.
The thing that I really like about this recipe is that it is so easily adapted. You can increase the amount of sugar up to 3 tablespoons, and use 1 tablespoon of fresh herbs instead of dried herbs. It is also easy to double if you have more than 10 jalapenos.
Looking for other things to pickle? Take a look at our article – seven unusual things to pickle, for ideas.
Quick Pickled Jalapenos | Makes 1 Quart
- 3/4 cup water
- 3/4 cup white vinegar
- 1 Tablespoon sugar
- 1 Tablespoon kosher salt
- 1 teaspoon dehydrated minced garlic
- 1 teaspoon oregano
- 10 large jalapeno peppers, cut into rings
- Using food preparation gloves, slice the Jalapeno peppers into rings. There is no need to remove the seeds. Set aside.
- Combine the liquid and dried spices in a non-reactive saucepan.
- Bring it to a boil over high heat.
- Stir in the jalapeno slices and return it to a boil for one minute.
- Remove the saucepan from heat and let the pickled jalapeno’s rest and cool in the pan for 10 minutes.
- Pack the jalapeno slices into a quart jar and pour in the water/vinegar/spice sauce to completely cover the peppers.
Storing quick pickled jalapenos
In the refrigerator: This recipe will store in the refrigerator for up to 6 months, although we never have them around that long.
Canning instructions: Pack the peppers into pint canning jars, leaving half an inch of headspace. Process in a water bath canner for 10 minutes. Canned pickled jalapenos can be stored in the long-term pantry for 2 years.
The process of pickling helps the brine infuse into the jalapeno peppers. It is natural for the intensity of the green jalapeno to fade to an olive green color the longer they are in storage.
Ways to Use Pickled Jalapenos and the Leftover Juice
We always have at least one cup of the lovely jalapeno brine left over after the peppers are gone. It settles down to the bottom and become intensely flavorful. It seems a waste to throw it out, so we are always looking for ways to use it in other recipes. Here are a few ideas:
- Add it to a homemade brine for chicken or turkey, breast or wings
- Add some liquid to the pot when you’re cooking black beans
- Use a tablespoon in your pickled eggs recipe for a flavor variety
- Submerge cucumbers, onions, or zucchini slices in the brine for one to two days
- Make homemade mayonnaise
- Substitute jalapeno juice for vinegar in any homemade salad dressing
- Add a few tablespoons to homemade potato salad
- Make spicy pickled pineapple spears
How do you use your pickled jalapenos, and how do you use the leftover brine? Tell us in the comment section below.