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.
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What Do You Think?!
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More Easy Side Dish Recipe Ideas
Printable Recipe
Quick Pickled Red Jalapeno Peppers
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 PeppersCarefully slice the red jalapeño peppers as thinly as you canDiscard 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 SaltIn 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.
Jamie says
Love these with Tacos!
Jo Keohane says
Thanks so much, glad you enjoyed them