Home » Recipes » How To Make Pickled Jalapenos

How To Make Pickled Jalapenos

by Sophie

Love the idea of making your favorite green pepper pickles in just 60 seconds and want to learn how to make pickled jalapenos? Then you will love this instant pot pickled jalapenos recipe for sure.

Learn how to make pickled jalapenos in instant pot with quick easy steps
Pinit

A few days ago, I visited a local farmers market and found really fresh jalapenos in just 60 pennies per pound. I couldn’t resist but buy two pounds of fresh jalapeno peppers in just $1.20. After returning to home, I just stacked my refrigerator with this bag of fresh jalapenos and that’s it.

how to make pickled jalapenos
Pinit

A week later, while browsing the refrigerator for some quick bites, I found these peppers again and this time, there were two almost-rotten peppers. My heart sank and I couldn’t feel worse than this. I started brainstorming how to use these jalapenos in just two to three days and decided to add them in curries, salads and dal soups.

Jalapenos and carrots
Pinit

Realizing my heat-intolerant family’s eating style, I came up with this idea to make instant pot pickles jalapenos that I can keep for weeks without spoiling them. And guess what, it turned out to be a great recipe and well under five minute including just 1 minute of cooking in instant pot.

How to make pickled jalapenos in Instant pot ?

How to make instant pot Pickled Jalapenos
Pinit

To make instant pot pickled jalapenos, you will need these ingredients;

  • Jalapeno pepper 10-15
  • ½cup White vinegar
  • ¼cup Apple cider vinegar
  • ½ cup filtered water
  • 1 tbsp Pickling salt or sea salt
  • ¼ tsp pickle crisp (optional)
  • 1 tbsp of dried onion flakes
  • ¼ cup of sliced carrots
  • ½ tsp of Mexican seasoning
  • 4-6 whole garlic pods
  • A pinch of sugar or sugar-free sweetener

Wash and cut the jalapenos:

how to make jalapeno pickle
Pinit
  • Wash the jalapenos and wipe them dry. Now cut them into ¼ inch thick slices. No need to remove the seeds, as we want little heat in our jalapenos.
  • Peel the carrots and slice them into ¼ inch thick slices. (if not using carrots, skip this step)

Method-1 Instant pot Pressure cooking: (1-Minute Method)

Mexican pickled jalapeno and carrots
Pinit
  • In the instant pot inner pot, add the jalapenos, carrots, spices, salt, and vinegar.
  • Give a good stir.
  • Cover and pressure cook in the instant pot for 1 minute. Release the valve for quick pressure release and open the instant pot lid.
  • Allow the pickled jalapenos to cool down before transferring to a clean glass jar.
  • Close the lid and store up to a month.

Method-2 How to make pickled jalapeno – Pickling (Standard Method)

Easy pickled jalapenos
Pinit
  • Clean your instant pot and sterilize your pickling jars(if canning).
  • Put the instant pot in the sauté mode, and add all your spices and liquid.
  • Bring the liquid to a boil. Add carrots followed by jalapenos and turn the instant pot off.
  • Now remove the jalapenos and carrots from the brine and allow them to cool by transferring them into a pickling jar.
  • Allow the brine to cool down to room temperature.
  • Now fill the pickling jar with the brine and close the lid. Store in the fridge for 1-2 months.

Method-3: How to Make Pickled Jalapeno – Canning (No Cook)

Easy ways to make Pickled Jalapenos
Pinit
  • This is the hardest method to make pickling jalapenos in my opinion. However, I would still do it if I want to can my pickled jalapeno.
  • Put the instant pot into the sauté mode, bring six cups of water to a boil, and sterilize all your pickling jars, lids, tongue, and funnel.
  • Allow them to dry completely on a clean dish drying mat.
  • Now prep jalapenos and carrots as mentioned above and put them in a big giant bowl. Add half of the salt and set aside.
  • Now put the instant pot into the sauté mode again. This time add all the pickling liquids, remaining salt and spices. Bring the mixture to a boil.
  • Switch off the instant pot and allow the brine to come down to the room temperature. Now use a clean spoon to transfer the jalapenos and carrots to each pickling jar. Don’t overfill the jars.
  • Using the sterilized funnel, add the pickling liquid to each jar ensuring that the liquid is at least a half inch above the veggies. Close the lids tightly.
  • Now bring six cups of water to a boil in the instant pot. Carefully by using a tongue, transfer all the pickling jars with veggies in brine to the boiling water.
  • Keep them in the water bath for 12-15 minutes. (make sure the jars are covered by water inside the water bath).
  • You will notice bulged lids at this point. But that’s totally normal. After 15-minutes, take them out carefully.
  • Now allow the pickled jars to cool down and you will hear lids pop within 1 to 4 hours.
  • After a few hours, check if all the lids are flat. This tells that each jar was tightened properly and canned as per the instruction.
  • If you still see some bulged jar lids, then you may have to use that batch first or discard it. Because that one is not canned properly.
  • Make sure to store all your pickled jalapeno jars in a cool area away from direct sunlight and in refrigerator after opening. The veggies will be ready for eating in a week’s time.
  • Each pickled and canned jar will last up to 2 months in refrigerator after opening.

Nutrition Info of Pickled Jalapeno

Instant pot pickled jalapenos
Pinit

Per single serving, the pickled jalapenos are 20 calories only. Here is a nutritional information chart.

Pickled jalapeno nutrition info
How to make pickled jalapenos

How to Make Pickled Jalapenos

Quick and easy Mexican pickled jalapenos ready in just 1-minute. Learn how to make pickled jalapenos in instant pot.
5 from 19 votes
Print Pin Rate
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: easy recipe, instant pot pickled jalapenos, Mexican jalapenos, Mexican pickled jalapenos, pickled jalapenos, pickled jalapenos and carrots
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 25
Calories: 20kcal
Author: Sophie

Equipment

  • Instant pot

Ingredients

  • 10-15 Jalapeno peppers (sliced into thin discs)
  • 1/4 cup Sliced carrots
  • 4-6 whole garlic pods
  • 1/2 cup White vinegar
  • 1/4 cup Apple Cider vinegar
  • 1/2 cup Filtered water
  • 1 tbsp Pickling or Sea Salt
  • 1/4 tsp Pickle crisp(optional)
  • 1 tbsp Dried onion flakes
  • 1/2 tbsp Mexican seasoning or cumin+Mexican oregano+cracked black pepper
  • A pinch of sugar-free sweetener or sugar

Instructions

Wash and cut the jalapenos

  • Wash the jalapenos and wipe them dry. Now cut them into ¼ inch thick slices. No need to remove the seeds, as we want little heat in our jalapenos. Peel the carrots and slice them into ¼ inch thick slices. (if not using carrots, skip this step)

Method-1: Instant Pot Method

  • In the instant pot inner pot, add the jalapenos, carrots, spices, salt and vinegar. Give a good stir. Cover and pressure cook in the instant pot for 1 minute. Release the valve for quick pressure release and open the instant pot lid. Allow the pickled jalapenos to cool down before
    transferring to a clean glass jar. Close the lid and store up to a month.

Method-2: Pickling Method

  • Clean your instant pot and sterilize your pickling jars(if
    canning). Put the instant pot in the sauté mode, and add all your spices and
    liquid. Bring the liquid to a boil. Add carrots followed by jalapenos and turn
    the instant pot off. Now remove the jalapenos and carrots from the brine and
    allow them to cool by transferring them into a pickling jar. Allow the brine to
    cool down to room temperature. Now fill the pickling jar with the brine and
    close the lid. Store in the fridge for 1-2 months.

Method-3: Canning (no cook)

  • Put the instant pot into the sauté mode and sterilize all
    your pickling jars, lids, tongue and funnel. Allow them to dry completely on a clean
    dish drying mat.
  • Now prep jalapenos and carrots as mentioned above and put them
    in a big giant bowl. Add half of the salt and set aside.
  • Now put the instant pot into the sauté mode again. This time add all the liquids, remaining salt and spices. Bring the mixture to a boil. Switch off the instant pot and allow
    the brine to come down to the room temperature.
  • Now use a clean spoon to transfer the jalapenos and carrots to each pickling jar. Don’t overfill the jars. Using the sterilized funnel, add the pickling liquid to each jar ensuring that
    the liquid is at least a half inch above the veggies. Close the lids tightly.
  • Now bring six cups of water to a boil in the instant pot. Carefully by using a
    tongue, transfer all the pickling jars with veggies and brine to the boiling
    water. Keep them in the water bath for 12-15 minutes. (make sure the jars are
    covered by water inside the water bath)
  • You will notice bulged lids at this point. But that’s totally normal. Now allow the pickled jars to cool down and you will hear lids pop within 1 to 4 hours.
  • After few hours, check if all the lids are flat. This tells that each jar was tightened properly and canned as per the instruction.
  • If you still see some bulged jar lids, then you may have to use that batch first or discard it. Because that one is not canned properly.
  • Make sure to store all your pickled jalapeno jars in a cool area away from direct sunlight and in refrigerator after opening. The pickled jalapenos will be ready in a week. Each pickled and canned jar will last up to 2 months in refrigerator after opening.

Nutrition

Calories: 20kcal

FAQS – Mexican Pickled Jalapenos and Carrots

Is pickled jalapenos good for you?

Jalapenos are naturally rich in antioxidants, and pickling preserves its antioxidants. That’s why minimally processed pickled jalapenos are actually good for you.

How long do pickled jalapenos last?

If canned, the pickled jalapenos may last about 1 to 2 months. However, you have to refrigerate to glass jar after opening. To maximize the shelf life of the pickled jalapenos, it is highly recommended to refrigerate the pickled jalapenos after opening.

Does pickling jalapenos make them hotter?

Pickling reduces the jalapenos’ hotness and adds a more subtle yet tangier flavor. Thanks to the pickling brine, which helps to make the jalapenos taste tangier than hotter after pickling. However, some varieties of hot jalapenos may taste hot even after pickling.

What does pickled jalapenos taste like?

Pickled jalapenos are tangy, little hot and have a subtle jalapeno flavor. Depending on the additional flavorings in the pickling liquid or brine, the jalapenos may have hints of spices and garlic flavor.

How do you eat pickled jalapenos?

Pickled jalapenos and carrots are very popular in Mexican cuisine and often served with tacos, pico de gallo, and on the side.

Loved this how to make pickled jalapenos guide. Here are some of the most popular Mexican recipe posts from the blog.

How to make pickled jalapenos

Want to pin this recipe? Click Pinit

You may also like

29 comments

Haley D. Williams June 11, 2019 - 10:37 pm

5 stars
I have got to get these in my fridge asap! I can think of a few things to put them on right now!

Reply
Sophie June 14, 2019 - 5:28 pm

Thanks a lot Haley!

Reply
Natalie June 11, 2019 - 11:26 pm

5 stars
I always buy pickled jalapenos, never made it myself. Looks so delicious and so easy to make!

Reply
Sophie June 14, 2019 - 5:28 pm

I used to buy until I made my first batch in IP. It works beautifully and homemade are the best!

Reply
Tilly June 12, 2019 - 12:20 am

5 stars
I want to eat these on everything!

Reply
Sophie June 14, 2019 - 5:28 pm

You bet! My favorite thing too.

Reply
Dannii June 12, 2019 - 3:06 am

5 stars
We get through so many of these – I really must try making them myself.

Reply
Sophie June 14, 2019 - 5:27 pm

Thank you.

Reply
Bintu | Recipes From A Pantry June 12, 2019 - 4:28 am

5 stars
I love pickled jalapenos but have never considered making them myself. Will definitely be giving it a go though!

Reply
Sophie June 14, 2019 - 5:27 pm

Thanks a lot Bintu, big fan of your blog.

Reply
The Panicked Foodie June 14, 2019 - 3:24 pm

5 stars
These look great! An easy way to preserve a summer harvest of jalapenos. Usually I end up with way too many and I am not sure what to do with them!

Reply
Sophie June 14, 2019 - 5:18 pm

I do the same with my chili harvest.

Reply
Adrianne June 14, 2019 - 3:43 pm

5 stars
I am a huge jalapeno fan! I don’t understand why some people don’t like them they are missing out!! I get it though with your family not all loving them as they are a unique taste. Picking them is a great idea! Cheers for sharing!

Reply
Sophie June 14, 2019 - 5:17 pm

Me too, I love pickled jalapeños so so much. I am glad you liked my recipe. Hope you try this.

Reply
Iryna June 14, 2019 - 3:58 pm

5 stars
These pickled jalapenos would be such a great addition to tacos or roasted potatoes.

Reply
Sophie June 14, 2019 - 5:18 pm

You bet. I hope you enjoy making these.

Reply
Liz June 14, 2019 - 4:06 pm

5 stars
I love pickled jalapenos on my tacos so it’s awesome being able to make these in my own kitchen! So glad to have found this recipe!

Reply
Sophie June 14, 2019 - 5:20 pm

Aww, thank you so much ?

Reply
Sara Welch June 14, 2019 - 4:30 pm

5 stars
This is a great idea! I’d love to be able to have these on hand! Looking forward to giving this a try!

Reply
Sophie June 14, 2019 - 5:19 pm

Thank you Sara

Reply
Kelly Anthony June 18, 2019 - 7:06 am

5 stars
My family loves pickled jalapenos and I buy them every other month. Now I can save some money and make these quick and easy pickled jalapenos.

Reply
Stine Mari June 20, 2019 - 4:04 pm

5 stars
This is awesome! I love pickled jalapenos, and now I can make my own! Thank you so much for this!

Reply
Jeannette (Jay Joy) June 20, 2019 - 4:40 pm

5 stars
I am so glad I came across this! Thank you so much. This makes a great present. I think I may even give it to my hubby who loves pickled jalapenos.

Reply
Ramona June 21, 2019 - 4:52 pm

5 stars
Sadly, I always buy those and I eat buckets of them. Such an easy recipe – I will definitely try and pickle my own now! Thanks for sharing this recipe!

Reply
Cheese Curd In Paradise June 22, 2019 - 4:10 pm

5 stars
A perfect back pocket recipe for summer when I have tons and tons of peppers! I love to store these in the fridge and pop a few on to my burger or in my scrambled eggs. I love the extra heat!

Reply
Jacqueline Debono June 23, 2019 - 1:53 pm

5 stars
I found fresh jalapenos for the first time ever the other day (they’re not popular here in Italy) I was so excited I bought too many and have been wondering what to do with them. Now I know! Thank you for sharing!

Reply
Mirlene June 25, 2019 - 8:18 am

5 stars
Absolutely! I am really keen to try making jalapeños your way! Two reasons: it looks really easy and the end result is fabulous!

Reply
Kari June 27, 2019 - 5:58 pm

Seriously stoked about this recipe as I have never ever thought of pickling my own jalepenos and I love homemade pickles! Lovely!

Reply
seema sriram July 9, 2019 - 4:14 am

5 stars
Incidently I just happened to pickle a few jalapenos during the weekend. You images made my mouth water… i am now waiting for these to be ready.

Reply

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Agree Read More