Much like my pickled red onions, these easy pickled jalapeños without sugar are incredibly simple to make and are addictively delicious. They’re so good, in fact, that you are sure to find ways to put them on just about everything – they’re even great as a spicy, sour snack straight from the fridge.
On top of being absolutely delicious, these pickled jalapeños are stupidly easy to make. From start to finish (obviously, not counting the time they need to cool and pickle), the entire process only takes about five minutes – much of that inactive because you’re simply going to be waiting for the vinegar to boil
So if you’re wondering how to pickle jalapeños without sugar, look no further. I’ve outlined the super easy process below!
How to Pickle Jalapeños Without Sugar
To start things off, you’re going to need to get your pickling vinegar together.
I think that apple cider vinegar works best here because it does a fruity, sweet quality that is quite nice when you’re not using sugar.
In a small saucepan, combine equal parts of vinegar and water and set over medium heat.
Season with a generous amount of salt along with a few good grinds of freshly ground black pepper. Bring the mixture up to a gentle simmer.
While the vinegar is simmering, it’s time to prep your jalapeños. All you need to do is thinly slice them, staring from the pointed end and moving up to the stem.
There is absolutely no need to use something like a mandoline here — I never do as I don’t own one — but it can be helpful to ensure that your knife is razor-sharp.
Slice the jalapeños very thinly and discard the stems. Then, add your sliced chiles to a small jar. It’s okay if you have to compact them down a bit – they will shrink and shift a bit once the vinegar is added.
It’s worth it to make sure that your jar is heat-proof, as well. Though we aren’t canning these pickled jalapeños in a hot water bath, you are pouring a boiling liquid into the jar so you need to ensure it won’t shatter.
Once the vinegar mixture is simmering and your jalapeños have been added to the jar, it’s time to carefully pour the vinegar over the chiles.
Ensure all of the sliced jalapeños are covered in the liquid, seal the jar and give a bit of a shake to make sure that all of the jalapeños are equally exposed to the vinegar.
Now, simply let the jar cool to room temperature – at which time you can eat them, however, I think they’re better after they’ve spent a few hours (or even overnight) in the fridge.
You could keep them in the fridge indefinitely, however, I doubt they will last long enough for you to test that out!
- 120ml (1/2 cup) apple cider vinegar
- 4-6 jalapeños, thinly sliced
- Salt & pepper
- In a small saucepan, combine vinegar and 120ml (1/2 cup) of water. Season with salt and pepper and set over medium heat. Bring to a gentle simmer.
- Add the jalapeño slices to a small, heatproof jar. Pour the hot vinegar mixture over the jalapeños. Seal the jar and shake to distribute the vinegar. Allow to cool to room temperature before refrigerating indefinitely.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 15mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Making pickled jalapeños without sugar is incredibly easy and very worth the minimal time and effort it takes!
Are you looking to make pickled jalapeños? Have any questions about this recipe? Let us know in the comments!