Quick Pickled Jalapenos

Name: Quick Pickled Jalapenos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 servings
Ingredients: 20-25 Jalapeno peppers; 4-5 cloves garlic; 2 cups white vinegar; 2 cups water; 1/2 cup sugar; 2 tablespoons kosher salt; 2 teaspoons dried oregano

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
16 servings
Calories
9 kcal
Course
Snacks
Cuisine
American

Quick Pickled Jalapenos

Jacqueline Bell

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This recipe for Quick Pickled Jalapeños is sweet and spicy, flavored with oregano and garlic, and takes only 10 minutes of prep! Use on sandwiches, nachos, etc.

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Ingredients

Servings

20-25 Jalapeno peppers sliced into rings
4-5 cloves garlic smashed
2 cups white vinegar
2 cups water
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons dried oregano

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Instructions

Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).
Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.
Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.

Notes

To make these less spicy, you can use older jalapeños that aren't as fresh, and try to remove as many seeds as possible by rinsing them with water and using tongs to transfer them to and from the pot. They will mellow out a bit the longer they sit in the fridge as well, and you can give them a rinse in a colander after slicing before adding to the brine to help take it down a notch. I personally used a mild variety of jalapeños I grew in my garden. Homegrown jalapeños become spicier the longer they sit on the plant, so pick them young for a more mild taste.
Ingredient substitutions: I don't recommend substituting the white sugar or white vinegar with another sweetener or vinegar. But you can use garlic powder or omit the garlic if you prefer, and use another herb like thyme or omit the oregano entirely.
For safety, I recommend wearing gloves when slicing the jalapeños.
The provided nutrition information does not account for all the brine, as only a small amount of the brine is absorbed into the jalapeños. It is my best estimate.

Nutrition Information

Show Details

Serving 0.25cups Calories 9kcal (0%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 75mg (3%) Potassium 56mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 167IU (3%) Vitamin C 25mg (28%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 9 kcal

% Daily Value*

Serving	0.25cups
Calories	9kcal	0%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	75mg	3%
Potassium	56mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	167IU	3%
Vitamin C	25mg	28%
Calcium	3mg	0%
Iron	1mg	6%