If you ever bought canned jalapeños, this recipe will change your life. My quick pickled jalapeños are super easy to make, require no special equipment, and are deliciously spicy and tangy. Perfect for topping burgers, salads, bowls, tacos, and whatever else you can think of!
I’ve been on a bit of a quick pickling and refrigerator jam. I haven’t pulled the plug on an actual canning set-up yet, and I’m a bit nervous about trying *real* canning, so I’m getting my feet wet with quick pickling food.
Quick pickled jalapeños (aka refrigerator pickled jalapeños) have been my newest obsession this summer. They’re inexpensive to make, super easy, and require minimal ingredients.
WAY better than the jarred ones – trust me.
Even for those who don’t like a LOT of spice, you can modify the spice level by a) scraping more seeds out, and b) allowing the jalapeños to sit in the refrigerator longer, where they’ll become more sweet and less spicy.
**DISCLAIMER: I call these quick-pickled because they don’t require traditional canning set-up. However, for best results you’ll want to let these sit for around 24 hours, and so if you’re making these in advance keep that in mind!**
What is Quick Pickling?
Quick pickling is a method of pickling that doesn’t involve canning. Essentially, you’re brining fresh vegetables and storing them in the refrigerator (that’s why sometimes quick pickles are referred to as “refrigerator pickles”).
You can pickle any fresh vegetable by soaking them in a brine of vinegar, salt, spice, and sometimes sugar. Although the flavor may not be as deep as a fermented pickling recipe, it’s a super easy method that requires no canning.
How to Make Quick Pickled Jalapeños:
- Prep your jars – Make sure to use wash your pint jar in warm soapy water and set aside to dry or dry by hand.
- Slice the Jalapeños – Slice the jalapeños super thinly (aim for 1/8 inch) and deseed if you prefer. I’m not a HUGE spice fan, but I don’t deseed the jalapeños and find them perfectly edible after a solid brine!
- Place the jalapeños in your jar(s) – If there are too many jalapeños slices, you can split them into two pint jars. In the summer when jalapeños are big, I typically use 2 jars.
- Mix & boil the liquid – In a medium saucepan, boil all of the remaining ingredients and whisk until the sugar has dissolved. This only takes a few minutes.
- Pour the liquid over the jalapeños – Pour the vinegar mixture over the jalapeños and press them down so they are completely submerged. If a few are poking out, it is okay.
- Allow them to rest at room temp – This is important. You want to let the jalapeños rest in the mixture for approximately 1 hour at room temperature, and then move them to the refrigerator. After about 30 minutes, I like to give them a couple flips to ensure the jalapeños are evenly coated and disbursed.
- Refrigerate 24+ hours: Pickled jalapeños taste best after sitting for at least 24 hours. They become a bit less spicy with time, and develop a delightful sweet tang.
- Storing – Since this is not a canning recipe, these must be stored in the refrigerator. They can last for up to two weeks. If you’re using fresh herbs, they are good for one week in the refrigerator.
Customizing Quick Pickled Jalapeños:
- Fresh or Dried Herbs: Dill, parsley, chives, or basil.
- Whole Spices: Mustard seeds, allspice, peppercorn, coriander or caraway.
- Mexican Variation: Add the juice from one lime, 1 and 1/2 teaspoons of cumin, 1/4 teaspoon dried oregano, and 3 tablespoons of freshly chopped cilantro.
Like this Recipe?
Try my Quick Pickled Red Onions.
These quick pickled jalapeños would be an awesome addition to my Healthy Chicken Enchilada Casserole.
Mexican Street Corn Salad
Equipment
- 1 large skillet
Ingredients
Roasted Corn
- 4-5 large ears of corn (about 5 cups), substitute frozen (don't defrost)
- 2 garlic cloves, minced
- 2 tablespoons (30 g) butter
- 1/2 teaspoon Diamond Crystal kosher salt, more to taste (see notes)
- 1/2 teaspoon black pepper, more to taste
Dressing
- 1/2 cup (45 g) Parmesan cheese, grated
- 1/4 cup (70 g) full fat plain Greek yogurt, substitute sour cream
- 1/4 cup (56 g) light mayonnaise,
- 1 tablespoon (15 g) fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon cumin
- 1 teaspoon chili powder, more to taste
- 1 teaspoon smoked paprika, substitute regular
- pinch of salt, more to taste
Mix Ins
- 1 red pepper, seeded and stemmed, diced
- 1/2 small red onion, finely chopped
- 1 small jalapeño, seeded and stemmed, finely chopped
- 4 scallions, thinly sliced
Garnishes
- 1 cup cilantro leaves, roughly chopped
- 3 ounces (90 grams) Cotija cheese, (substitute feta) finely crumbled
Instructions
Prepare the Corn
- Shuck the corn and cut the corn off of the cobs. If you are using frozen corn, don't defrost it (canned doesn't work well here).
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the garlic and stir for approximately 30 seconds or until fragrant .
- Add the corn to the skillet, season with salt and pepper, and cook for 10 to 12 minutes, stirring occasionally. You will want the corn to char, and so avoid stirring too often. Cook more as needed if you like more of a char. Remove from the heat and transfer to a large bowl.
- Prep the Dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt (or sour cream), Parmesan cheese, lime juice, lime zest, smoked paprika, cumin, chili powder, and a pinch of salt.
- Toss the Ingredients Together: In the large bowl, mix the corn and dressing together. Stir in the red pepper, red onion, jalapeño, and scallions. Toss to combine evenly. Taste, and add more salt, pepper, and/or chili powder to taste.
- Garnish, Serve & Enjoy: Allow the corn to cool, then stir in the Cotija cheese and cilantro. Transfer to the refrigerator and serve cold. This dish tastes better if you allow it to sit for 1 to 2 hours. The salad will last for approximately 3 days in the refrigerator and stored in an airtight container.
Notes
- If you don't have Diamond Crystal kosher salt, use about a 1/4 teaspoon of table salt to start and add more as needed. Table salt is more salty than Diamond Crystal.
- You can add more or less jalapeño. Leave the seeds in if you like it really spicy!
- Fresh corn is AMAZING in this recipe, but I've also made it with frozen (in a pinch) and it's just as delicious!
- Sometimes I drizzle a bit of sriracha for extra zest.
1 comment
Love these! Just the right amount of spice and sweetness