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    Home » Dinner » Sides » Quick Pickled Red Jalapeño Peppers

    Quick Pickled Red Jalapeño Peppers

    Aug 31, 2021 · 2 Comments

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    These utterly addictive Quick Pickled Red Jalapeño Peppers contain just 5 ingredients but will transform whatever you serve them with. Keep a jar of these in the fridge and you'll find their sweet, sour and hot flavor hit upgrades a huge range of savory dishes.

    If you think that life is too short to do your own pickling you'd be wrong! These easy pickled jalapeños take just 5 minutes to prepare and will pay you pack tenfold in taste!

    Their crunchy texture and sweet kick of spice will instantly improve pretty much whatever salad or sandwich you throw them on.

    They're so versatile and once made, keep for at least 2 weeks in the fridge.

    Why You Should Make Pickled Red Jalapeño Peppers:

    • Unlike store bought pickles, these contain no artificial colors or preservatives.
    • Store bought pickled jalapeños are also often made with a lot of sugar. These refined sugar free pickles contain just a touch of maple syrup for sweetness.
    • These are so useful to add to any table for an instant flavor lift.

    Pickled Red Jalapeno Ingredients

    Find the full list and quantities in the recipe below.

    Red Jalapeño Peppers - have a great balance of heat with sweetness. Red jalapenos are simply green jalapeños that have had longer to ripen. They're hotter and sweeter than green ones.

    But you can pickle any variety of chili including green jalapeños using my simple pickling process. It just depends on how hot you like your chilies.

    Maple Syrup - is added to sweeten the pickles, allowing for a great balance of sweet, sour and spice. I like to use unrefined sweetness so a good substitute for maple syrup would be honey.

    Apple Cider Vinegar - is used to pickle the red chili peppers and adds a balance of sourness. It's also great for gut health. If you don't have cider vinegar, a good substitute would be white wine vinegar.

    How to Make Pickled Red Jalapenos:

    Find the full printable recipe below.

    Heat the vinegar, water, maple syrup and sea salt in a medium saucepan and stir until incorporated. Cool slightly.

    Carefully slice the red jalapeño chilis as thinly as you can.

    Add them to the jar or container you will use to store the peppers and pour over the vinegar mix. Place the lid on.

    Allow the chilis to sit for at least an hour before using.

    How Long do Pickled Chilis Last?

    Place these quick pickled chilies in a jar with a tight fitting lid and store in the refrigerator for up to 2 weeks. Although they never last that long in my kitchen!

    How Spicy Are Pickled Jalapenos?

    The spiciness of your pickled chilis depends largely on how hot the chilies were when fresh. However, the pickling process does break down the heat and a pickled chili will be slightly milder than a fresh one.

    Variations of Pickled Red Jalapeno Peppers:

    This simple pickling process can be used to make a variety of quick pickles. Use any variety of chili, as hot as you like.

    You can use this same process to pickle other fruits and veggies too. This pickle would work with red onions; shallots; zucchini; bell peppers; radish; carrot - the list is endless.

    Tips For Making Easy Pickled Peppers:

    • If you want to reduce the heat of your pickled red chilis, remove and discard the seeds and membrane from the inside of the chili peppers. This is where the heat lies.
    • To further reduce the heat of the chilis place the slices in a medium bowl and cover them with boiling water. Let them soak for one hour then drain.
    • Try to carefully cut the peppers as thinly as you can.
    • If you have one, a mandolin is the perfect thing to use to slice your chilis since it cuts the slices so evenly.
    • Remember to thoroughly wash your hands after handling chilies. You don't want chili juice going anywhere near your face.

    How To Serve Quick Pickled Peppers?

    Where to start? Pickled jalapeños go with so many dishes! They're great on nachos and chili obviously. And they will perk up any boring sandwich or salad.

    Also try serving the pickled jalapenos with my Easy Chicken Fajitas. Or how about adding them to my Grilled Corn & Bean Bean Tacos or my super simple Oven Quesadillas.

    When I'm feeding the family I keep my Smoky Eggplant Vegan Chili on the mild side. But like to place a jar of these picked red jalapeno peppers on the table so that I can add extra spice to my own dish.

    These easy pickled jalapenos are also amazing with my Spicy Chickpea Buddha Bowl or to spice up my Pulled Beef.

    How to Store Pickled Red Peppers?

    My quick pickled peppers can be stored in an airtight container in the refrigerator for up to 2 weeks.

    Can I Can Pickled Jalapeños?

    If you want to store pickles a little longer can then in sterilized jars with tight fitting lids. Properly canned pickled jalapenos will keep for 3 months in the fridge and up to 1 year if stored at room temperature.

    Once open canned pickles will last 2 months in the refrigerator.

    Pin This Quick Pickled Red Jalapeno Peppers Recipe For Later

    Pinnable image with recipe title and jar of picked japapeno peppers set on a board with fresh whole and sliced red chili peppers.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    More Easy Side Dish Recipe Ideas

    • Easy Red Lentil Dahl
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    • Easy Buttered Kale

    Printable Recipe

    Quick Pickled Red Jalapeno Peppers

    These utterly addictive Quick Pickled Red Jalapeño Peppers contain just 5 ingredients but will transform whatever you serve them with. Keep a jar of these in the fridge and you'll find their sweet, sour and hot flavor hit upgrades a huge range of savory dishes.
    5 from 2 votes
    Print Recipe Share Pin Recipe
    Prep Time 5 mins
    Resting 1 hr
    Total Time 1 hr 5 mins
    Course Ingredient
    Cuisine American
    Servings 1 Jar
    Calories 178 kcal

    Ingredients
     
     

    • 8 Red Jalapeño Peppers
    • ½ cup Apple Cider Vinegar
    • ½ cup Water
    • 2 tbsp Maple Syrup
    • 1 tsp Sea Salt

    Instructions
     

    • 8 Red Jalapeño Peppers
      Carefully slice the red jalapeño peppers as thinly as you can
      Discard the seeds if you want the end result to be less spicy.
    • ½ cup Apple Cider Vinegar | ½ cup Water | 2 tbsp Maple Syrup | 1 tsp Sea Salt
      In a medium saucepan, heat the vinegar, water, maple syrup and salt. Stir until well mixed. Cool slightly.
    • Add the sliced peppers to a lidded jar or container. Pour over the vinegar mixture and place on the air tight lid.
    • Allow to sit for at least an hour before serving.
    • These pickled jalapeños will last for around 2 weeks in the fridge.

    Nutrition

    Serving: 1jarCalories: 178kcalCarbohydrates: 38gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7002mgPotassium: 539mgFiber: 2gSugar: 30gVitamin A: 1066IUVitamin C: 161mgCalcium: 76mgIron: 1mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jamie says

      September 22, 2021 at 11:43 pm

      5 stars
      Love these with Tacos!

      Reply
      • Jo Keohane says

        September 24, 2021 at 6:02 pm

        Thanks so much, glad you enjoyed them

        Reply

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