Easy Pickled Jalapenos Recipes (2024)

FAQs

How long do homemade pickled jalapeños last? ›

Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours. Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.

Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.

Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers of chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with hot vinegar. Immediately twist on the cap and let cool without opening.

Salt naturally cures food and vinegar is loaded with acid, which creates the perfect storm for preventing bacteria growth. Fresh jalapeños will last around one week in the refrigerator. But once you pickle them, they'll stay their best quality for two months but could even be safe to eat after that.

A Quick Review

Eating hot peppers may also help relieve your stuffy nose. Too much heat, however, can result in unpleasant side effects like abdominal pain, diarrhea, nausea, and vomiting.

Unopened and kept in a cool, dark place (like a pantry), purchased pickled items will last years. Once opened, they should last about one year at near-peak quality. Homemade pickled items will last anywhere from 3-4 weeks to 2-6 months — depending on the recipe, method, and, well, who you ask.

Place ¼ garlic clove (optional) and ¼ teaspoon of salt in each half-pint or ½ teaspoon per pint. Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving ½ inch (13 mm) of headspace. Adjust lids and process jars in a boiling water or atmospheric steam canner as prescribed in Table 2.

If you want to eat your jalapenos fresh, it's best to only store them in the refrigerator for up to a week. You will need to find other methods for storing, such as freezing or drying, if you want to store jalapenos for more than a week.

The carrot and garlic are technically optional, but I find that they add a lot of flavor – and are traditionally added to most pickled jalapeños you would get from the store! If you are sensitive to spice you can choose to remove some or all of the jalapeño seeds before pickling them.

Some research shows that the capsaicin in peppers may make heartburn worse and cause problems for people with irritable bowel syndrome. You may want to avoid jalapeños if you have a digestive system condition.

What keeps pickled peppers crisp? ›

Crispy Pickled Peppers

Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime.

The membrane of a jalapeño tends to be the spiciest part, and since you remove the seeds with that, it's often thought that the seeds are extra spicy as well. So if you want a spicier dish, keep the membranes (and probably the seeds as a result).

Jalapenos can be consumed raw, cooked, dried, and powdered. Several studies reveal that there is little to no loss of bioactive compound capsaicinoids during the drying process and only a moderate amount is lost from pickling, hence it is beneficial to consume this spice in all their forms.

Make Ahead

Pickled peppers can be refrigerated in jars up to 3 months.

How long do refrigerator pickles last? Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

Cool and Refrigerate: Let the jar cool to room temperature. This step is crucial before you pop them into the fridge. These pickled jalapeños are quick pickled, meaning they're ready to eat after just 24 hours in the fridge and don't require a water bath like traditional canned or jarred pickles.