Never, ever, am I buying pre-made pickled jalapenos again. These are FAR superior and super easy to make.
I love Trader Joe’s for a number of reasons: mostly, for their inexpensive, healthy items.
However, sometimes you have to buy things in bulk, like the blueberries I used for mini blueberry scones a couple of weeks ago, as well as packages of jalapenos.
A normal recipe requiring jalapenos won’t need more than one or two, but at TJs you must buy them in packs of 8 or 10. Hence, pickled jalapenos were born!
This recipe is adapted from Chef John at allrecipes.com. It uses white sugar, which adds a lot of flavor and is a great compliment to the spiciness. I tried substituting honey for it to make it more “real,” and they didn’t come out as good. (Whenever a small amount of sugar is used to enhance flavor, or white flour is used as a thickening agent, I keep them in the recipes since they aren’t a major ingredient, even though they are processed and refined.)
The first time I made these, they were the perfect level of spice. They had a kick but weren’t overwhelming.
The peppers had been in my fridge for over a week, and I think their age mellowed them out a bit. The next time I made them, I used them right from the store. Wow. Heat attack! I have a high tolerance for spice, but they were just too much.
This time, I used a couple of tricks to make the heat less intense, and they came out great!
This recipe couldn’t be easier, and is well worth the time to make your own. These aren’t canned, but if you are into canning, they can be preserved this way. Without canning, they will stay good in your fridge for months because of the vinegar.
In order to remove some of the heat from the jalapenos, I would recommend using peppers that are a few days to a week old.
If you don’t want to wait that long, simple remove some of the seeds as you prepare them, since that is where the spiciness is. To do this, I sliced the jalapenos, added them to a colander and gave them a good rinse, then removed them from the colander with tongs, leaving many of the seeds behind.
When slicing, you may want to wear gloves. I don’t ever, but I did touch my eyes once without washing my hands after slicing jalapenos, and it was NOT pleasant.
Smash 2-3 cloves of garlic with the blunt side of your knife, and add them to a medium-sized pot with a mixture of a 1:1 ratio of white vinegar and water, some sugar, salt, and dried oregano.
Bring these ingredients to a boil, and add sliced jalapeno rings.
Remove from heat, and let cool before adding them to a jar. Allow to cool in the fridge for a couple of hours before using them.
The best thing we’ve done with our pickled jalapenos: Zach made The Homesick Texan’s nachos the other day for my birthday. Simple and amazing. Definitely recommend them :-)Print
Quick Pickled Jalapenos
Quick Pickled Jalapeños are SO much better than store bought, and very cheap and easy to make! These pickled jalapeños are an excellent addition to nachos, sandwiches, burgers, or on their own.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: about 2 cups
- Category: Snack
- Method: Pickled
- Cuisine: American
- To make these less spicy, use older jalapenos that aren’t as fresh, and try to remove as many seeds as possible by rinsing them with water and using tongs to transfer them to and from the pot.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Serving Size: 1/4 cup
- Calories: 31
- Sugar: 5.1 g
- Sodium: 1242 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 0.7 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: jalapeños, pickling, vegan, gluten free, low fat