Great for burgers, nachos, chili, or simply snacking, you’ll be blown away at how easy it is to make these Quick Pickled Jalapeños. This flavorful recipe is a great way to use up any extra peppers you have lying around and they last in the refrigerator just as long as the store-bought version. This recipe is low-carb, keto-friendly, vegan, and gluten-free. Try it out today.
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Use these Quick Pickled Jalapeños as a topping for the following recipes:
- Whole30 Chicken Chili
- Bacon Cheeseburger Soup
- Denver Omelet
- Blackened Salmon Lettuce Wraps
- Chicken Poblano Soup
My love for peppers knows no bounds. Ghost Pepper Ranch Dressing? Check. Jalapeño Popper Deviled Eggs? Check. Turkey Sausage Stuffed Mini Peppers? I’m sure you get the picture. I’m a huge fan of a wide array of peppers, but the humble jalapeño is my absolute favorite. Something about the flavor, both fresh and cooked, is so comforting, familiar, and delicious to me.
I always, always, always have a ton of jalapeños on hand. I compulsively buy them every time I’m at the market, because I love them on everything. Inevitably, sometimes I have a few go bad before I’m able to finish using them. Pickling the peppers extends their life and makes a delicious anytime snack or topping for me. A win!
Originating in Mexico, the jalapeño is a type of chili pepper that is full of vitamin C. They pack a mild punch with anywhere from 2,500 to 10,000 Scoville units. These peppers are very similar to Serrano peppers, though not quite as hot. I find jalapeños to be very versatile and easy to cook with. They’re available year-round.
What Tools Do I Need for Pickling?
You don’t need any special tools to make these Quick Pickled Jalapeños. Note: this is not a canning recipe. These pickled peppers are not shelf stable and will need to be refrigerated in sealed/airtight container for safety and freshness.
- Mason Jar – I use a 24 fl. oz (or 3 cup) mason jar with lid
- Sauce Pan – for boiling the brining liquid
- Sharp Knife – for slicing the jalapeños and carrots/smashing the garlic
- Cutting Board – for slicing the jalapeños and carrots/smashing the garlic
- Mixing Spoon – for stirring the brining liquid
What Ingredients Do I Need?
To make my Quick Pickled Jalapeños, you’ll need to gather the following ingredients:
- Jalapeños- thinly slice the jalapeño peppers. No need to discard the seeds.
- Carrot – I like to take about a 1/2 carrot and cut it into thin slices for additional flavor. The carrot is absolutely optional.
- Garlic – fresh, peeled garlic cloves that have been gently/slightly smashed using the flat blade of my knife.
- Water – equal parts water and vinegar make up the brining liquid.
- Distilled White Vinegar – I use plan, white vinegar. You may see other recipes that call for the use of apple cider vinegar. I have not tested this recipe using ACV.
- Sweetener – I like to use the sugar alternative Swerve, as it does not impact blood sugar. You can use plain white sugar or your favorite alternative.
- Kosher Salt
- Black Peppercorns – I like to use whole black peppercorns. They are inexpensive and easy to find.
- Thyme – dried
- Oregano – dried
- Bay Leaf – 1 bay leaf for added flavor
- Mustard Seed (optional)
How to Make Quick Pickled Jalapeños
Start by thinly slicing the jalapeño peppers and the carrot. Use the flat blade of your knife to gently smash the garlic cloves. Add the sliced peppers, sliced carrot, and garlic to a 24 fl oz mason jar. This step can be done while the brining liquid boils for an even faster process.
To create the brining liquid, add the water, vinegar, sweetener, salt, black peppercorns, thyme, oregano, bay leaf and mustard seed to a saucepan and allow to come to a boil over medium heat, stirring occasionally.
When done boiling, while the water is still hot, safely and carefully transfer the water and all of the spices (bay leaf included) to the mason jar, ensure that all of the peppers are covered by the brining liquid. Secure the jar with the lid while it cools.
I like to allow my peppers to sit for at least 30 minutes before eating. You’ll want to ensure that the jar has completely cooled before transferring to the refrigerator.
These peppers make a great topping for:
Suggestions for Storing
It is important to again note that is a pickling recipe, not canning. This recipe is not intended for long-term, shelf-stable use.
- After each use, ensure that you tightly seal with a lid.
- Store the pickled jalapeños in the refrigerator
- These peppers will last 3-4 months, if refrigerated and sealed properly
- Discard if you notice any discoloration or foul smell.
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Great for burgers, nachos, chili, or simply snacking, you'll be blown away at how easy it is to make these Quick Pickled Jalapeños. This flavorful recipe is a great way to use up any extra peppers you have lying around and they last in the refrigerator just as long as the store-bought version. This recipe is low-carb, keto-friendly, vegan, and gluten-free. Try it out today.
- 3/4 pound Fresh Jalapeños, thinly sliced
- 1/2 Carrot, thinly sliced
- 5 Garlic Cloves, smashed
- 1.5 cups Water
- 1.5 cups Distilled White Vinegar
- 2 tablespoons Sweetener (sugar or sugar alternative)
- 1.5 tablespoon Kosher Salt
- 1.5 tablespoon Black Peppercorns, whole
- 1 teaspoon Thyme, dried
- 1 teaspoon Oregano, dried
- 1 Bay Leaf
- 1 tablespoon Mustard Seed (optional)
- Thinly slice the jalapeños and carrot. Gently smash the garlic. Add to a 32 oz (3 cup) mason jar
- To a saucepan, add the water, vinegar, sweetener, salt, black peppercorns, thyme, oregano, bay leaf and mustard seeds. Allow to come to a boil over medium heat.
- Pour the hot liquid and spices into the mason jar and close immediately.
- Allow to sit at least 30 minutes before eating. Make sure the jar has completely cooled before refrigerating.
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Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 229mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g