There’s nothing better than enjoying the fresh flavors of your own garden, and this quick-pickled jalapeño recipe is the perfect way to savor homegrown heat! I used freshly picked jalapeños from my garden, giving these pickles a crisp texture and bold flavor that store-bought versions just can’t match.
This recipe is quick and effortless—no canning required! Instead of processing the jars for long-term storage, these jalapeños are simply soaked in a tangy brine and stored in the refrigerator. Quick pickling preserves their vibrant color, crunch, and heat while enhancing their natural flavors. Plus, it’s a fantastic way to enjoy garden-fresh produce all season long without the extra steps of traditional preservation.
These pickled jalapeños are ready to enjoy in just a few hours and make a spicy, zesty addition to tacos, burgers, sandwiches, nachos, and more. If you have a bountiful harvest of jalapeños, this is one of the easiest and tastiest ways to put them to good use!
Quick Pickled Jalapenos
Ingredients
Instructions
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Bring vinegar, water, salt, and crushed garlic to a boil in a pot, stirring to dissolve the salt and sugar.
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Add the jalapeños into the pot and simmer until they turn olive green in color. Turn off the heat and let stand until slightly cooled.
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Add the jalapeños and mixture into a jar. Let cool to room temperature. Store in the refrigerator
(I like to scoop out the jalapeños and add them to the jar first, then pour the liquid over them by using a ladle and canning funnel.)
