I love quick pickled jalapenos — well any vegetable, really! They’re that perfect crunchy, acidic bite to complement the rich, cheesy, fatty comfort foods that we all love. Pickled Jalapenos are perfect in tacos, sandwiches and salads that need a spicy kick. They’re great on meat dishes and can even be a good addition to Mexican casserole suppers or in empanadas.
Cabbage, carrots, peppers, red onions, radishes, cucumbers, cauliflower and so many other veggies make fabulous quick pickled vegetables, too. Mmmmm… think of a scrumptious barbecue pulled pork sandwich with a crunchy pickled veggie slaw! Or how about topping for your favorite cheeseburger? Heaven!
Pickled vegetables look so pretty lined up in their jars in the specialty condiments row at the store. But they are pricey. And they’ve lost some of their wonderful crunch and color in the canning process.
You can use staple pantry ingredients and create something even more delicious and crisp, right at home. Then your fridge will be the one lined with beautiful jars of pickled jalapenos and pickled vegetables!
The Simple Process for Making Pickled Jalapenos and Vegetables
Making pickled jalapenos and veggies is not only a simple process, it’s also very quick.
- Put vinegar, warm water, salt and sugar into a bowl and whisk vigorously until the sugar and salt dissolve. Set aside.
- Slice up 2 pints (I usually put jalapeno slices in two half-pint jars and do a pint of some other veggies.) of your desired vegetables and pack them into your jars. For carrots, peppers and asparagus long strips standing on end in the jar works best. For radishes, cucumbers, and jalapenos I usually cut rings or discs. With onions I pack the jar full of thin strips.
- Pour the brine over the veggies. There should be just enough to cover all the vegetables right to the top of your jar.
- Screw on the lids and set the jars in the fridge. Your pickled jalapenos will be ready to use in just about 15 minutes. (Hard veggies like carrots may take a little more time to absorb the pickling liquid).
- They will be at their premium best, though, if you let them sit in the refrigerator overnight. The brine will mellow the heat of the jalapenos (They’ll still have some kick.) and let the delicious flavor shine through.
How Long do Quick Pickled Vegetables Keep?
Because they haven’t been canned, your quick pickles DO have to stay in the fridge. The vinegar and salt will preserve them for quite awhile. We have never had any spoil before we gobbled them up.
Quick pickled onions will last 2–3 weeks in the fridge and most other quick pickled vegetables will be fantastic for 2–3 months.
Flavoring Quick Pickled Jalapenos and Quick Pickled Vegetables
Your pickles will be out-of-this-world scrumptious if you do nothing else to them However, if you want to amp up the flavors and be more creative for gift-giving or for dishes on a charcuterie board over the holidays you can mix and match veggies in the jars. You can also add garlic and herbs, fresh or dried.
Add peppercorns or red pepper flakes. Try some herbs like garlic, dill, turmeric, ginger, thyme, parsley, tarragon and rosemary. Thyme is delicious with red onions and try some rosemary or tarragon with asparagus. Carrots with parsley or sage makes a fantastic jar of pickled vegetables. The luscious combinations are limited only by your imagination!
Tools I Use to Make Quick Pickles
These are tools I use for making quick pickles. The mandolin helps with making uniformly sliced thicknesses and my trusty chef’s knife has been with me for more than a decade. I like the plastic lids for our jars because they don’t rust and can be washed easily. The links below are Amazon affiliates. I would make a small commission if you purchase using the link.
The Quick Pickled Jalapenos RecipePrint
Pickled vegetables can make a delicious taco, sandwich or cheesy dish into something spectacular! Crunchy, tart and delicious with the perfect amount of acidic kick to cut through rich, creamy and cheesy dishes. Best of all, they couldn’t be easier to make!
- 2 pints of sliced vegetables of your choice, packed into jars
- 1 cup white vinegar (I used white wine vinegar)
- 1 cup warm water
- 3 Tablespoons of sugar
- 2 Teaspoons of salt
- Slice the jalapenos or vegetables into no thicker than 1/4″ slices. You can make them thinner if you prefer.
- Pack the sliced vegetables into two pint jars or four half pint jars.
- Place the vinegar, warm water, sugar and salt into a bowl and whisk until sugar and salt are dissolved.
- Pour the pickling brine over the prepared veggies in your jars.
- Screw on the lids and refrigerate. Overnight creates the best flavor, but most vegetables will already begin to be “pickley” delicious in 15 to 30 minutes.
- Category: Pickles, Condiments, Vegetables
- Method: stove top
- Cuisine: American
Keywords: pickles, jalapenos, vegetables
Quick pickled jalapenos, or any quick pickled vegetables really, would make great additions to holiday gift baskets. With the holidays just around the corner, it’s a good time to start thinking about adding them to party charcuterie boards and festive buffet tables, too.
Whether you make them for everyday yumminess or for a special meal or gathering, I think you’re going to love being able to create your own bright and crunchy pickled vegetables at home. Enjoy!