Quick Pickled Jalapenos are super easy to make and they go great on burgers and sandwiches, and in salads and tacos. You’ll always want a jar in your fridge!
What do pickled jalapenos taste like?
Pickled jalapenos have a strong vinegar flavor. They are spicy and have a more subtle jalapeno flavor. Additional flavorings like garlic and cumin can be added to the pickling liquid to give the pickled jalapenos a more complex flavor.
Do pickled jalapenos need to be refrigerated? How long will they stay good?
To increase the shelf life of the pickled jalapenos, they should be refrigerated. They will stay good in the fridge for up to 6 months.
What makes some jalapenos hotter than others?
The heat and spicy factor in jalapenos comes from capsaicin, the chemical that makes a pepper hot. Capsaicin is the plant’s natural defense mechanism so when the plants are stressed, they produce hotter jalapenos. The jalapenos you buy from the store will vary in heat a great deal and there’s no real way to predict how hot your jalapenos will be.
If you want to can your pickled jalapenos, you may want to make a much larger batch.
Fill sterilized pint-sized canning jars with jalapenos and brine, leaving a 1/2 inch of headspace. Be sure to wipe the rim clean and seal with a canning lid and ring. Do not overtighten. Place into a large stockpot for canning. Fill the pot to cover the tops of the jars with at least 1 inch of water and process in a water bath for 15 minutes (higher elevations and/or larger jars will need a longer processing time).
Carefully remove the jars from the water bath and let sit out on the counter undisturbed for 24 hours. You should hear a ping from each jar as they seal. After 24 hours, check to make sure the jars have sealed correctly by lightly pressing the top of the lid. If the center bubbles up and down when you press it, is has not sealed and needs to either be refrigerated or reprocessed. If the lid is firm, the jar is properly sealed and can be stored in the pantry.
If you like this recipe, you may be interested in these other recipes that go great with pickled jalapenos:
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Thanks for sharing this recipe, I made it tonight and change the procedure just a bit. They taste great. I would never have thought to use cumin seeds. Question though, why do you not add the garlic and seeds to the vinegar solution as it heats to extract extra flavor? Is it strongly flavored by just adding them directly to the jars? I put everything (forgot to buy shallots) in the vinegar, then strained it as I poured it over the peppers. I added only 2 or 3 of the bigger pieces of garlic (I had smashed it) and about ½ a teaspoon of seeds to the peppers – not sure how we’ll like the seeds adhering to the peppers! (Just typing this sounds like a lot of extra work!)
This is the best
You will love it
How long before you can eat them
Husband hates cumin,what can I replace it with?Thanks,Mary