Instant Pot Pickled Jalapeños

A jar of sweet and spicy Pickled Jalapeños just like the one from the store.

Make this 15 minute recipe using the Instant Pot and you quickly have enough jalapeños for days! 

Pickling is an age old art of preserving foods for long. With various methods used for different ingredients; this skill helps retain the taste or enhance their flavors. 

The traditional pickling method is a pretty complex but similar results can be obtained by using the instant pot. Whether you are pickling peppers, cabbage, radish or other vegetables; these work really well in the instant pot.

These pickled vegetables are great in so many recipes. From sandwiches and salads to topping over nachos, tacos and likewise; these are perfect. They help add some spice, tang and lots of flavor to the recipes.

Jump to:

• What are Pickled Jalapeños
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Variations
• How to use the Pickled Jalapeños
• Recipe FAQs
• More Instant Pot Recipes
• Instant Pot Pickled Jalapeños

What are Pickled Jalapeños

Pickled jalapeños are the most common pickles. These are available in various types in stores, served at so many restaurants and plus, they are so easy to make at home.

They can be of different spiciness like spicy, medium or tames and can be made with slices of jalapeño or whole peppers. Super versatile and easy to make!

This is a quick pickle recipe where we start with fresh jalapeños and flavor them with salt, sugar, garlic and peppers in a liquid. These flavoring agents help enhance the flavor of jalapeños and the liquid is a carrier of these flavors.

I have been making this recipe for a long time and I always have a jar in my refrigerator. These pickles are instant ones that cannot be stored for months. They are great for a 3-4 weeks.

A great addition to SO many recipes from quesadilla and tacos to nachos, pasta, kathi rolls and sandwiches; pickled jalapeños is almost like a MUST-HAVE in our house. 

Why this recipe works

• This recipe of pickled jalapeños comes together in under 20 minutes. It is a super quick recipe with barely any active time.
• The recipe can be made spicy, medium or mild. Remove the inner stems and seeds to reduce the spice level. However, leave a few seeds to keep the spice level medium.
• Using the Instant Pot to make this recipe keeps it timed. That way we get perfect jalapeños that are not mushy.
• We can add more vegetables like carrots, scallions, radish or even cabbage to the recipe. These are great to pickle along with the jalapeños.
• Much more cost effective than the store bought jars, we can easily control the amount of spices in the recipe along with the salt and sugar content.
• These are instant pickles that are great to refrigerate for up to two weeks. For canning these, please follow the USDA guideline for canning.

Ingredients and Substitutions

• Jalapeños: This is key ingredient. Choose bright green, stiff and shiny peppers. Using fresh and good quality jalapeños will yield the best quality end product. Moreover, I like to pickle the jalapeños the same day I buy them to retain the freshness.  
• Vinegar and Water: The carrier for all the flavor in this recipe is a combination of distilled white vinegar and water. I use them in the ratio 1:1 to ensure the jalapeños are tangy but not overpowering. Adding some olive oil is an option too.
• Spices: I like to use garlic and whole peppers for flavoring. Garlic is optional but I totally recommend using it. It helps impart a great flavor to the jalapeños. Black peppers are also great for some spice. Plus, the pickled garlic is a great addition to recipes too.
• Salt and sugar: If you have tried the canned jalapeños from the store, you will remember the slight sweet taste it has. The sugar is essential to get that. I would totally recommend adding it along with salt; which is always required in the recipe.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and pat dry ½ lb jalapeños. Slice them into medium size slices using a knife or mandolin slicer. I like mine about 3-4 mm in thickness.  

2- Place the slices in the instant pot.

3- Add the following to the Instant Pot:

• 3-4 cloves garlic
• ½ teaspoon whole black pepper
• 1 ¼ teaspoon salt
• 1 teaspoon sugar

4- Then add ½ cup vinegar.  

5- Add in ½ cup water and stir everything well. Then close the Instant Pot and set the mode to 'Pressure Cook' or 'Manual'. Set pressure high and time 0 minutes and set valve to sealing position. 

6- Once the Instant Pot beeps, release all the pressure manually and open the lid. Remove the insert and set aside. Let everything cool to room temperature. 

7- Transfer the jalapeños, spices and liquid to a clean jar. Keep the garlic or discard.

8- Close the lid and refrigerate for up to 3-4 weeks; use as needed. 

Expert Tips and Notes

• Slice the jalapeños as even as possible. Making them of different sizes may vary the amount they cook and result in some mushy slices and some firm. 
• Using a mandolin slicer is the fastest and best option. However, using a sharp knife works too. Simply cut them to 3-4 mm thickness. 
• Storing the pickled jalapeños has to be done in the refrigerator. The recipe does not use canning and so it is not shelf stable. 
• Use a clean jar to avoid any contamination in the refrigerator. It might be a great idea to run the microwave with the open jar for a few seconds to sterilize it. 
• This recipe can be doubled or tripled without changing the time to cook. The large batch of jalapeños can be divided into multiple jars. 

Variations

In this recipe I have used only jalapeños. However; a mix of carrots, onions, cauliflower and cabbage works well too.

The brine will mellow down the spiciness of jalapeños. If you would like them super hot, add a couple of spicy chilis to the recipe. To make them milder; remove the seeds and inner membranes before starting.

Plus, spice up the brine with some bay leaves, cumin seeds or mustard seeds. Adding some oregano or chili flakes works well too.

How to use the Pickled Jalapeños

These jalapeños are perfect in so many recipes. I like to use mine as topping for Pizza or to stuff in these Pizza buns. 

Mexican recipes use jalapeños a lot. Add these pickled ones in Vegetarian Quesadilla, Mexican Rice and Taquitos. 

Jalapeno and Cheddar bread uses pickled jalapeños and so do these Scones.

Any recipe that uses raw jalapeños like pizza and pasta tastes even better with these pickled jalapeños. Or simply enjoy these sweet and spicy jalapeños straight from the jar! Put on the lid and refrigerate for up to 3 weeks.