Homemade quick pickled jalapenos are crunchy, sweet & spicy. Using hot brine they are ready in just 45 minutes, and sugar-free. Pickled jalapenos rings are a great way to preserve any leftover jalapeno.
A perfect condiment to add them to tacos, sandwiches, or salad bowls to enhance the overall flavors. You can also use them to make deviled eggs or just fold them in making bread like artisan bread.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
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Why you will love this
- Easy to make- Make jalapeno pickles at home with pantry staples. Using minimal ingredients they get ready in less than 15 minutes, you need another 30 min to rest so that all the flavors blend well. Adding hot brine helps them cook a bit and turn them into nice brown color.
- Crunchy, sweet & Spicy- Jalapeno peppers are mildly spicy. With pickling liquid, monk fruit, and chili flakes they make a wonderful sweet and spicy taste profile. This is quick pickled jalapeno no-sugar recipe.
- Diet friendly- Making pickles at home gives a lot of freedom, you can customize them as per diet requirement. Pickled jalapeno is low carb, sugar-free, keto, and macro-friendly. Who say diets are boring, just add vegetables pickles or marinated salads to your meals and enjoy.
- Budget-friendly- Homemade jalapeno pickle is way cheaper than store-bought pickled jalapenos. They are free from preservative, low-sodium, no-sugar and just perfect in every way. After making this pickle you will not go back to canned storebought jalapenos.
Ingredients & notes
Please check the recipe card for the full ingredient list and measurements.
Jalapeno peppers, distilled white vinegar, water, monk fruit, salt, and garlic, are all you need to make this jalapeno pickle from scratch.
I like to have sugar-free options wherever possible. These spicy pickled jalapenos are no sugar and used monk fruit in place of refined sugar. Maple syrup, honey, stevia are few other options to make jalapeno pickle sugar-free.
Variations
- You can add whole baby carrots, bell peppers, cauliflowers, rainbow peppers or radish as well along with jalapenos.
- Whole peppers are also good for pickling. You can make pickled whole jalapeno with the same ingredients.
- Cumin seeds, black peppers, rosemarry, dill, thyme, bay leaf, or mustard seeds are also great to add for other flavorings. I prefer to make this 7 ingredients basic jalapeno pickle recipe.
How to make pickled jalapeno?
Prepare jalapenos and make rings
Use firm and clean skin jalapeno. Remove any mold and dirt before use. At first, wash and clean the peppers. Chop off the stems and cut them into thin rings.
You may need to wear gloves to do this or wash your hands thoroughly afterward. Do Not touch your eyes or face in between as jalapeno juice can irritate them.
Make the pickling liquid
Now prepare the brine. In a saucepan add water, vinegar, salt, monk fruit, and heat enough until the monk fruit is dissolved.
Pour over jalapeno rings and chill in the fridge
Use any glass jar or half-pint mason jar. Transfer all sliced jalapeno to the mason jar along with garlic pods. Pour the brine into the jar till jalapenos are fully covered with it. Let it sit over the kitchen counter uncovered till the jar is cool down.
Once cool down, close the lid. Keeping it in the fridge for few hours works great. But at least 30 minutes of chill time requires before serving if you want to experience the flavors.
Quick pickled jalapenos are ready to serve and enjoy.
Microwaved Quick Pickled Jalapeños
Apart from using a stovetop to make the brine, you can make the solution for pickling in the microwave as well. Just combine water, vinegar, salt, monk fruit, in a microwave-safe bowl and heat for 2-3 minutes. Stir with the spoon till monk fruit is dissolved.
Pour this brine into the jar filled with jalapeños and let it cool down. Once it is at room temperature, close the lid and refrigerate for 30 min before serving.
Tips & FAQ's
- Instead of jalapeno you can choose any other peppers as well.
- If distilled vinegar is not available then apple cider vinegar or red wine vinegar will also work. But overall taste will be different.
This homemade pickled jalapeno is one of the ways to preserve jalapeno that can be enjoyed any time with any dish every day. However, this is not a canning recipe rather a quick pickle that needs to store in the refrigerator after use.
Hot brine cooks jalapeno rings a bit and compromises on crunch and color. If you use cold brine, it will help to retain the crunchy jalapeno with the vibrant green color. However, the use of cold brine requires 12-24 hrs resting time to build an overall taste profile.
This jalapeno pickle is preservative-free and has no sugar. Since it is quick-pickled, means should be refrigerated after use. You can store pickled jalapenos for a month in the refrigerator. However, they do not last more than a week due to many ways to consume.
Serving & Storing
Spicy crunchy quick-pickled jalapeno literally enhances flavors to any savory dish with their sweet crunchy texture. As taco toppings, salad bowls, sandwiches, breakfast toasts, no-mayo deviled eggs or sides to any Mexican dish.
Once the brine is at room temperature close the lid and store it in the fridge. Since this is a quick pickle, it easily stays fresh for up to 2-3 weeks in the fridge.
If you like this pickled recipe, do check a few more from the blog.
You can explore more side dishes from the blog here.
If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Recipe
Refrigerator Pickled Jalapenos (How To Preserve Jalapenos)
Equipment
- Pint jar
Ingredients
- 5 jalapeno I used 4.5 " big jalapenos
- ¾ cup water
- ¾ cup distilled white vinegar
- 4 garlic garlic pods
- 4 cilantro few stems of cilantro
- 2.5 tablespoon monk fruit honey, maple syrup or stevia will also work fine
- 2.5 teaspoon salt
Instructions
- Fiest of all, wash and clean the peppers. Chop off the stems and cut them into thin rings.
- In a saucepan add water, vinegar, salt, monk fruit, and heat until the monk fruit is dissolved.
- Tansfer all sliced jalapeno to the glass jar along with garlic pods. Pour the brine into the jar till jalapenos are fully covered with it. Let it sit over the kitchen counter uncovered till the jar is cool down.
- Once cool down, close the lid. Chill in the fridge for 30 mins before serving if you want to experience the flavors.
Notes
- Instead of jalapeno, you can choose any other peppers as well.
- If distilled vinegar is not available then apple cider vinegar or red wine vinegar will also work. But the overall taste will be different.
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