Thursday, November 12, 2015

Pickled Jalapenos - How To Make Picked Japalenos Without Canning

Pickled Jalapenos are one of the must haves in my refrigerator. They are super easy and quick to make. They are great on Nachos, Enchiladas and also in salad, salsa, burgers, pizza, sandwiches basically with everything. They instantly add slight heat and sour factor that takes the taste to an altogether different level.

I'm sharing this easy recipe today that you can make in less than 10 mins and bet you wont return to buying store bought ones after making these. The first time I saw the recipe here I had to give it a try since I love pickled Jalapenos. Am so glad I did. I tend to make a small batch but you could double or triple it too. 

I haven't used any canning method and these still go on for months. Infact the more they sit they better they taste. The tend to lose the heat and marinate to this slightly sweet and sour taste which I love.  A simple toast with melted cheese and these pickled Jalapenos makes a simple cheese sandwich so much more interesting. 

Now to the recipe: 

6-7 Jalapenos
1/2 cup water
1/2 cup distilled white vinegar
2 tsp kosher salt 
2 tbsp sugar (or less if you prefer it less sweet)
1/2 tsp Italian seasoning
1 small clove of garlic
1 clean and dry Jar

Wash the jalapenos thoroughly and pat them dry using a kitchen towel or paper towel. Wear hand gloves and slice off the head/top part of the jalapenos and slice them into thin rings (not too thin though). Keep aside. You could even rinse the jalapenos after slicing them to reduce the heat. But this is optional as the brine we will make using vinegar and sugar will reduce the heat significantly. 

In a saucepan/pot add the water and vinegar along with garlic, salt, Italian seasoning and sugar, bring it to a boil. Now add the sliced jalapenos and boil for about 5-10 mins. You will see that Jalapenos change color and turn from bright green to pale greenish yellow color. Now switch off the gas and allow it to cool completely. Remove the garlic clove and then transfer everything into a clean and dry jar and store in refrigerator. 


  • Don't skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste. 
  • Wear gloves if you are not used to handling chillies or jalapenos as they may leave a burning sensation
That's it, out spicy and tangy Pickled Jalapenos are ready. Add these to your sandwiches, salads, salsa, nachos and to anything you like. Enjoy!

Happy Cooking!!


  1. Very very attractive pickles..much needed for ay mexican food

  2. I have really enjoyed this recipe! I've made it 8 or 10 times as we love spicy food. I did however cut the sugar in half to bring out more of the heat. Some of the batches I made were given to friends and they loved them too. Thank you for sharing!

    1. Thank you Ellen for trying this recipe. Its one of my favorites and must haves in my refrigerator. Comes in so handy. Truly glad you loved them.


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