Quick Pickled Red Jalapeños

Name: Quick Pickled Red Jalapeños
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 3 tbsp Pappy Dan Sprinkles Smoky Barrel BBQ; 1–1½ lbs red jalapeños (about 19 large peppers), thinly sliced; 2 cups water; 4 cups apple cider vinegar (5% acidity); 2 tbsp kosher salt; 4 tbsp cane sugar

Did you know that when you leave jalapeños on the vine long enough, they turn red? That's right! These sun-ripened red jalapeños are perfect for pickling, and we're turning a fresh batch from my buddy Scott into something Dan-Good! We're making homemade pickled red jalapeños with apple cider vinegar, a little sweetness, and Pappy Dan Sprinkles Smoky Barrel BBQ. Made with real smoke from 15-year Pappy Van Winkle® bourbon barrels, this seasoning brings deep smoky BBQ flavor, subtle sweetness, and charred-oak character to every bite. After some time in the fridge, you've got crunchy, tangy, sweet-and-spicy pickled jalapeños packed with flavor!

Quick Pickled Red Jalapeños video thumbnail

Prep Time

15 Mins

Cook Time

10 Mins

Serving Size

Flavors Used:

Ingredients

3 tbsp Pappy Dan Sprinkles Smoky Barrel BBQ
1–1½ lbs red jalapeños (about 19 large peppers), thinly sliced
2 cups water
4 cups apple cider vinegar (5% acidity)
2 tbsp kosher salt
4 tbsp cane sugar

Let’s Make It!

Prepare the Jalapeños: Wash the jalapeños, remove the stems, and slice into thin rounds. Transfer to a heat-safe 64 oz mason jar.
Make the Pickling Brine: In a large saucepan, combine the water, apple cider vinegar, kosher salt, cane sugar, and Pappy Dan Sprinkles Smoky Barrel BBQ. Stir to combine.
Bring to a Boil: Bring the brine to a boil, stirring occasionally until the salt and sugar have completely dissolved. Remove from the heat.
Pickle the Jalapeños: Carefully pour enough hot brine over the sliced jalapeños to completely submerge them, leaving some space at the top of the jar. Discard any remaining brine. Allow to cool briefly, then cover and refrigerate promptly.
Refrigerate: Keep refrigerated at 40°F or below for approximately 1 week to allow the flavors to develop. These are refrigerator pickles and are not intended for shelf-stable canning.
Serve and Enjoy: Enjoy these crunchy, tangy, sweet-and-spicy pickled red jalapeños straight from the jar or as a flavorful addition to your favorite dishes. Yum Yum Get Ya Sum!