Simple Quick Pickled Jalapeños, without all the canning fuss. Keep them in the fridge for up to 1 month and enjoy with any dish that needs a little kick!
The longer you leave them in the fridge, the softer and less spicy these pickled jalapeños become. If you want to make these less spicy I highly recommend removing some of the seeds and white membrane when slicing! You probably know by now that I love pickled things such as Pickled Red Onions on a lot of my dishes. They are the perfect addition to SO many things (mmm tacos)!
How to Make Pickled Jalapeños
- Grab a pair of gloves (very critical step) and slice up your jalapeños
- Make simple brine in a bowl and toss together with the sliced jalapeños
- Add the jalapeños into jars and cover in the brine
- Store them covered in the fridge for up to 1 month
How To Use Pickled Jalapeños
Have fun here and try adding them to anything you’re making that could use tangy kick of spice and acid. Here are some dishes I love them in:
- Add them into your next taco
- Toss them on a salad like this Corn Pasta Salad or Taco Salad
- Top them on your burger (this veggie one is dynamite!)
- Use them in homemade Guacamole or Pico de Gallo
- Replace fresh jalapeños for these in this Jalapeño Corn Fritter recipe
- Eat the straight outta the jar!
Quick Pickled Jalapeños
Quick Pickled Jalapeños
Simple Quick Pickled Jalapeños, without all the canning fuss. Keep them in the fridge for up to 1 month and enjoy on any dish you need a little kick!
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 350g jalapeños, sliced* approx. 2 cups
Instructions
-
In a large bowl combine the rice vinegar, sugar and salt until dissolved. Add the jalapeños and stir to combine. Transfer the jalapeños into a 500 mL jar and pour over the liquid to cover.
-
Refrigerate for at least 1 day before enjoying. Will last in the fridge for up to 1 month.
Recipe Notes
*rinse out some of the seeds to make these less spicy
Kelsey says
This recipe is delicious and I love the fact that its quick to make.
Tori W. says
Thanks Kelsey! I am so happy you enjoyed it. xx
Cindy Chan says
Can white vinegar be used instead of rice vinegar?
Tori Wesszer says
Hi Cindy it can, but it doesn’t taste quite as good.
Cindy Chan says
I was wondering if all the peppers should be immersed entirely in the liquid. I used 300g of peppers only and only the 1/3 is immersed. Thank you
Tori W. says
Hey Cindy! Great question. No, they won’t be fully covered with the liquid. I like to give mine a little shake every once in a while as they sit! I will link a video here of when I made them to help: https://www.instagram.com/reel/ChnDAhLJKse/?igshid=NTc4MTIwNjQ2YQ==
xx Tori