You’re about to discover how pickled jalapeños can transform your everyday meals! From zesty tacos to creamy dips, these 23 culinary inspirations will add a delightful kick to your kitchen creations. Get ready to spice up your cooking routine with these easy and delicious ideas—perfect for home cooks looking to elevate their dishes with a tangy, fiery twist.
Spicy Pickled Jalapeno Nachos
Ready to turn up the heat on your snack game? These spicy pickled jalapeño nachos are about to become your new obsession—crispy, cheesy, and packing just the right punch to make your taste buds do a happy dance. Forget boring chips; we’re leveling up with a fiesta of flavors that’ll have you reaching for more (and maybe a cold drink to cool off!).
Ingredients
For the nacho base:
– 1 bag (10 oz) tortilla chips
– 2 cups shredded cheddar cheese
– 1/2 cup pickled jalapeño slices, drained
For toppings:
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
Instructions
1. Preheat your oven to 375°F to ensure it’s hot and ready for melting perfection.
2. Spread the tortilla chips in a single layer on a baking sheet—no overlapping for maximum crispiness (tip: use parchment paper for easy cleanup!).
3. Sprinkle the shredded cheddar cheese evenly over the chips, covering them thoroughly.
4. Scatter the drained pickled jalapeño slices on top of the cheese layer.
5. Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
6. Remove the baking sheet from the oven carefully using oven mitts.
7. Dollop the sour cream over the hot nachos.
8. Sprinkle the chopped fresh cilantro and diced red onion evenly across the top.
9. Serve immediately while warm and gooey.
Bold flavors and crunchy textures make these nachos irresistible—the tangy kick from the jalapeños pairs perfectly with the creamy cheese and cool sour cream. Try serving them as a game-day centerpiece or a late-night treat that’s sure to spark some spicy conversations!
Creamy Cheese and Pickled Jalapeno Quesadillas
Pucker up, buttercup! We’re diving into a quesadilla that’s got more personality than a reality TV star—creamy, cheesy, and with a spicy kick from pickled jalapeños that’ll make your taste buds do a happy dance. Perfect for when you need a quick fix that’s anything but boring.
Ingredients
– For the filling: 1 cup shredded Monterey Jack cheese, ½ cup pickled jalapeño slices (drained), ¼ cup cream cheese (softened)
– For assembly: 4 large flour tortillas (8-inch), 2 tablespoons unsalted butter
Instructions
1. In a medium bowl, combine 1 cup shredded Monterey Jack cheese, ½ cup pickled jalapeño slices, and ¼ cup cream cheese until evenly mixed.
2. Lay one flour tortilla flat on a clean surface and spread half of the cheese mixture evenly over one half of the tortilla, leaving a ½-inch border around the edge.
3. Fold the other half of the tortilla over the filling to create a half-moon shape, pressing gently to seal.
4. Repeat steps 2-3 with the remaining tortilla and filling.
5. Heat a large skillet over medium heat and add 1 tablespoon of unsalted butter, swirling to coat the pan as it melts.
6. Place one assembled quesadilla in the skillet and cook for 2-3 minutes, or until the bottom is golden brown and crispy.
7. Flip the quesadilla using a spatula and cook for another 2-3 minutes, until the second side is golden brown and the cheese is fully melted.
8. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute to set the filling.
9. Repeat steps 5-8 with the remaining tablespoon of butter and the second quesadilla.
10. Cut each quesadilla into 3 wedges with a sharp knife for easy serving.
Oh, the glorious contrast! The crispy, buttery tortilla gives way to a molten, creamy center with just the right zing from those jalapeños. Serve these bad boys with a dollop of sour cream or guacamole for dipping, and watch them disappear faster than your motivation on a Monday morning.
Zesty Pickled Jalapeno Salsa
Oh, the humble jalapeño just got a major glow-up! This zesty pickled salsa is about to become your new fridge staple, bringing the perfect punch of tangy heat to everything from tacos to Tuesday night boredom. Let’s turn up the flavor volume and make those taste buds dance!
Ingredients
For the pickling liquid:
– 1 cup white vinegar
– 1/2 cup water
– 1 tbsp sugar
– 1 tsp salt
For the salsa base:
– 1 lb fresh jalapeños, stems removed
– 1/2 cup diced white onion
– 3 cloves garlic, minced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
Instructions
1. Combine white vinegar, water, sugar, and salt in a small saucepan over medium-high heat.
2. Bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve, about 3-4 minutes.
3. Remove the pickling liquid from heat and let it cool to room temperature, approximately 20 minutes.
4. While the liquid cools, slice the jalapeños into 1/4-inch thick rings using a sharp knife.
5. In a medium bowl, combine sliced jalapeños, diced white onion, minced garlic, and chopped cilantro.
6. Pour the cooled pickling liquid over the jalapeño mixture, ensuring all ingredients are fully submerged.
7. Stir in lime juice until evenly distributed throughout the salsa.
8. Transfer the mixture to an airtight container, pressing down gently to remove any air pockets.
9. Refrigerate for at least 4 hours before serving, though 24 hours yields optimal flavor development.
10. Stir the salsa once after 2 hours of refrigeration to redistribute the flavors evenly.
Who knew pickling could be this electrifying? The jalapeños maintain a satisfying crunch while soaking up that tangy vinegar goodness, creating a symphony of spicy, sweet, and sour notes. Try it piled high on grilled chicken tacos or stirred into your morning eggs for a wake-up call your taste buds won’t soon forget!
Pickled Jalapeno and Avocado Tostadas
Let’s be real: some days you want a fiesta in your mouth without the fuss of a full-blown kitchen takeover. These pickled jalapeño and avocado tostadas are here to save your taste buds from boredom with minimal effort and maximum flavor. Trust me, your lazy chef heart will thank you.
Ingredients
For the tostadas:
– 8 corn tortillas
– 2 tablespoons vegetable oil
– 1/2 teaspoon salt
For the topping:
– 2 ripe avocados
– 1/4 cup pickled jalapeños, sliced
– 1/4 cup red onion, finely diced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lime juice
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush both sides of each corn tortilla lightly with vegetable oil using a pastry brush for even coverage.
3. Arrange the tortillas in a single layer on the prepared baking sheet and sprinkle them evenly with salt.
4. Bake for 8-10 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
5. While the tostadas bake, halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
6. Mash the avocados with a fork until slightly chunky but spreadable.
7. Fold in the pickled jalapeños, red onion, cilantro, lime juice, and black pepper until well combined.
8. Remove the tostadas from the oven and let them cool on the baking sheet for 2 minutes to crisp up further.
9. Top each tostada evenly with the avocado mixture using a spoon.
Serve immediately for the best crunch contrast against the creamy, zesty topping. The tangy kick from the jalapeños paired with the cool avocado creates a dynamic flavor party that’s perfect for a quick lunch or appetizer. Try adding a sprinkle of cotija cheese or a drizzle of hot sauce for an extra layer of deliciousness.
Savory Pickled Jalapeno Cornbread
Brace yourselves, flavor adventurers, because we’re about to turn your cornbread game from ‘meh’ to ‘more, please!’ with a spicy twist that’ll make your taste buds do a happy dance. This isn’t your grandma’s cornbread (unless your grandma is secretly a spice wizard) – it’s a zesty, tangy, and utterly addictive creation that pairs perfectly with chili, BBQ, or just your overwhelming desire for something delicious.
Ingredients
For the dry mix:
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ¼ cup granulated sugar
For the wet mix:
– 1 cup buttermilk
– 2 large eggs
– ¼ cup vegetable oil
For the spicy addition:
– ½ cup pickled jalapeños, finely chopped (plus 2 tablespoons pickling juice)
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking pan with butter or cooking spray.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ¼ cup granulated sugar until well combined.
3. In a separate medium bowl, beat 2 large eggs with a fork until uniform in color.
4. Add 1 cup buttermilk and ¼ cup vegetable oil to the eggs, whisking until fully incorporated.
5. Pro tip: Don’t overmix the wet ingredients – a few lumps are perfectly fine for tender cornbread!
6. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined.
7. Fold in ½ cup finely chopped pickled jalapeños, 2 tablespoons pickling juice, and 1 cup shredded cheddar cheese until evenly distributed.
8. Pro tip: Reserve a tablespoon of cheese and jalapeños to sprinkle on top for extra visual appeal!
9. Transfer the batter to your prepared baking pan and spread it evenly with your spatula.
10. Bake at 375°F for 22-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
11. Pro tip: Rotate your pan halfway through baking for even browning – nobody wants lopsided cornbread!
12. Remove from oven and let cool in the pan for 10 minutes before slicing.
The result? A moist, tender crumb with pockets of melty cheese and bursts of spicy-tangy jalapeño that’ll have you reaching for slice after slice. Serve it warm with a pat of butter melting into those jalapeño-studded corners, or get wild and use it as the base for the most epic breakfast sandwich of your life!
Tangy Pickled Jalapeno Slaw
Mmm, get ready to pucker up and party—this isn’t your grandma’s slaw! We’re tossing tradition out the window and diving headfirst into a zesty, crunchy, and downright addictive Tangy Pickled Jalapeno Slaw that’ll have your taste buds doing a happy dance.
Ingredients
For the slaw base:
– 4 cups shredded green cabbage
– 1 cup shredded red cabbage
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh cilantro
For the pickled jalapeno dressing:
– 1/2 cup pickled jalapeno slices (with brine)
– 1/4 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1/2 tsp ground cumin
– 1/4 tsp salt
Instructions
1. In a large mixing bowl, combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
2. In a blender or food processor, add 1/2 cup pickled jalapeno slices (with brine), 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp ground cumin, and 1/4 tsp salt.
3. Blend the dressing ingredients on high speed for 30 seconds until smooth and well-combined. (Tip: For extra heat, toss in an extra tablespoon of jalapeno brine!)
4. Pour the dressing over the cabbage mixture in the bowl.
5. Using tongs or salad servers, toss the slaw thoroughly for 1-2 minutes until every shred is evenly coated. (Tip: Let it sit for 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.)
6. Chill the slaw in the refrigerator for at least 20 minutes to enhance the crispness and tang. (Tip: Serve it cold alongside grilled meats or tacos for a refreshing contrast.)
Oh, the crunch! This slaw boasts a perfect balance of crisp cabbage and a bold, tangy kick from the pickled jalapeños, with just a hint of sweetness from the honey. Pile it high on fish tacos, stuff it into burritos, or enjoy it as a standalone side that’s anything but boring.
Grilled Pickled Jalapeno Stuffed Burgers
Unbelievably, we’re taking burgers from backyard basic to flavor-bomb fabulous with a spicy twist that’ll make your taste buds do a happy dance! Get ready for grilled pickled jalapeño stuffed burgers that pack heat, tang, and pure joy in every juicy bite.
Ingredients
For the burger patties:
– 1.5 lbs ground beef (80/20 blend)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup pickled jalapeño slices, drained and chopped
– 4 slices pepper jack cheese
For grilling:
– 1 tbsp vegetable oil
– 4 burger buns
For serving:
– 1/4 cup mayonnaise
– 4 lettuce leaves
– 1 large tomato, sliced
Instructions
1. In a large bowl, combine 1.5 lbs ground beef, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined—overmixing makes tough burgers!
3. Divide the mixture into 8 equal portions and shape each into thin, 4-inch patties.
4. Place 1 tbsp chopped pickled jalapeños in the center of 4 patties, leaving a 1/2-inch border.
5. Top each jalapeño-covered patty with a second patty and press the edges firmly to seal completely.
6. Preheat your grill to medium-high heat (400°F) and brush the grates with 1 tbsp vegetable oil.
7. Grill the stuffed burgers for 4-5 minutes per side for medium doneness (160°F internal temperature).
8. Flip the burgers only once to get those perfect grill marks and avoid sticking.
9. During the last minute of grilling, place 1 slice pepper jack cheese on each burger to melt.
10. Lightly toast the 4 burger buns on the grill for 30 seconds until golden.
11. Spread 1 tbsp mayonnaise on the bottom half of each bun.
12. Layer each bun with 1 lettuce leaf, 1 burger patty, and 1-2 tomato slices.
13. Serve immediately while hot and juicy.
Grilled to perfection, these burgers boast a crispy exterior giving way to a molten, spicy-cheesy core that’s pure magic. The tangy kick of pickled jalapeños cuts through the richness, making each bite explosively flavorful—try serving them with crispy sweet potato fries for a sweet-heat combo that’s downright addictive!
Pickled Jalapeno and Ham Sandwich
Mmm, get ready to meet your new lunchtime obsession—a sandwich that packs a punch of spicy, savory, and tangy goodness in every bite, perfect for those days when you crave something bold and unapologetically delicious without the fuss.
Ingredients
For the sandwich assembly:
– 2 slices sourdough bread
– 4 slices deli ham
– 1/4 cup pickled jalapeño slices
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard
– 2 slices cheddar cheese
– 1 tbsp unsalted butter
Instructions
1. Spread 1 tbsp mayonnaise evenly on one side of each slice of sourdough bread.
2. Spread 1/2 tbsp Dijon mustard on top of the mayonnaise on both slices.
3. Layer 2 slices of deli ham on the mayonnaise-mustard side of one bread slice.
4. Arrange 1/4 cup pickled jalapeño slices evenly over the ham layer.
5. Place 2 slices of cheddar cheese on top of the jalapeños.
6. Top with the remaining 2 slices of deli ham.
7. Close the sandwich with the second bread slice, mayonnaise-mustard side facing inward.
8. Heat a skillet over medium heat (350°F) and add 1 tbsp unsalted butter, melting it fully.
9. Place the assembled sandwich in the skillet and cook for 3–4 minutes until the bottom is golden brown and crispy.
10. Flip the sandwich carefully using a spatula and cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
11. Remove the sandwich from the skillet and let it rest for 1 minute on a cutting board.
12. Slice the sandwich diagonally with a sharp knife for easier handling.
Now, that first bite delivers a crunch from the toasted sourdough, followed by the melty cheese and spicy kick of jalapeños that’ll make your taste buds do a happy dance—serve it with a side of cool potato salad to balance the heat, or enjoy it solo for a quick, flavor-packed meal.
Fiery Pickled Jalapeno Bloody Mary
Just when you thought Bloody Marys couldn’t get any more electrifying, we’re cranking up the heat with pickled jalapenos that’ll make your taste buds do a happy dance! This fiery twist on the classic brunch cocktail brings the perfect balance of spice, tang, and savory goodness that’ll have you saying ‘more please’ before you’ve even finished your first sip.
Ingredients
For the pickled jalapenos:
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon kosher salt
– 4 fresh jalapenos, sliced into 1/4-inch rings
For the cocktail:
– 2 cups tomato juice
– 1/4 cup vodka
– 2 tablespoons fresh lime juice
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon prepared horseradish
– 1/4 teaspoon celery salt
– Ice cubes
– Celery stalks for garnish
Instructions
1. Combine 1 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt in a small saucepan.
2. Heat the mixture over medium heat until the sugar and salt completely dissolve, about 3-4 minutes.
3. Place 4 sliced jalapenos in a heatproof jar or container.
4. Pour the hot vinegar mixture over the jalapenos, ensuring they are fully submerged.
5. Let the jalapenos cool to room temperature for 1 hour, then refrigerate for at least 4 hours before using.
6. Fill a cocktail shaker with ice cubes.
7. Add 2 cups tomato juice, 1/4 cup vodka, 2 tablespoons fresh lime juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon prepared horseradish, and 1/4 teaspoon celery salt to the shaker.
8. Shake vigorously for 15 seconds until well-chilled and frothy.
9. Strain the mixture into two ice-filled highball glasses.
10. Garnish each glass with 3-4 pickled jalapeno slices and a celery stalk.
Kick back and enjoy the spectacular contrast between the cool, savory tomato base and the fiery jalapeno kick that builds with each sip. The pickling process transforms the jalapenos into tangy, slightly sweet heat bombs that perfectly cut through the richness of the cocktail – try rimming your glass with spicy salt and garnishing with crispy bacon for the ultimate brunch experience!
Cheesy Pickled Jalapeno Popper Dip
Gather ’round, spice lovers! This Cheesy Pickled Jalapeno Popper Dip is about to become your new obsession—it’s like a party in your mouth where everyone’s invited (except maybe your mild-sauce friends). Get ready to dive into a creamy, tangy, and gloriously cheesy masterpiece that’ll have you reaching for just one more scoop… and then another.
Ingredients
For the dip base:
– 2 cups cream cheese, softened
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/4 cup pickled jalapeno slices, drained and chopped
– 2 tablespoons pickled jalapeno brine
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
For the topping:
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon melted butter
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large mixing bowl, combine 2 cups softened cream cheese, 1 cup sour cream, and 1/2 cup mayonnaise until smooth and fully incorporated.
3. Stir in 1/4 cup chopped pickled jalapenos, 2 tablespoons pickled jalapeno brine, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika until evenly distributed.
4. Transfer the mixture to an oven-safe baking dish and spread it into an even layer.
5. In a small bowl, mix 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1/4 cup panko breadcrumbs, and 1 tablespoon melted butter to create the topping.
6. Sprinkle the topping evenly over the dip base in the baking dish.
7. Bake at 375°F for 20–25 minutes, or until the top is golden brown and the edges are bubbly.
8. Let the dip cool for 5–10 minutes before serving to allow it to set slightly.
Final note: Forget boring snacks—this dip boasts a creamy, melt-in-your-mouth texture with a kick of tangy heat from the pickled jalapenos, making it perfect for scooping with tortilla chips or slathering on crispy bread slices for an extra crunch.
Pickled Jalapeno and Black Bean Tacos
Tacos, but make them fiesta-ready with a zesty punch that’ll wake up your taste buds faster than your morning alarm clock! These pickled jalapeno and black bean tacos are the ultimate weeknight hero, combining spicy, tangy, and hearty flavors in one handheld delight that’s as fun to make as it is to devour.
Ingredients
For the filling:
– 2 tablespoons olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, drained and rinsed
– 1/2 cup pickled jalapenos, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt to taste
For assembly:
– 8 small corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. (Tip: Don’t let the garlic brown or it’ll turn bitter!)
4. Add 1 can drained black beans, 1/2 cup sliced pickled jalapenos, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika to the skillet.
5. Cook the mixture, stirring frequently, for 5 minutes until the beans are heated through and flavors meld.
6. Season with salt to taste and remove from heat.
7. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. (Tip: Keep them warm by wrapping in a clean kitchen towel.)
8. Divide the bean mixture evenly among the warmed tortillas.
9. Top each taco with crumbled cotija cheese and fresh chopped cilantro.
10. Serve immediately with lime wedges on the side for squeezing. (Tip: A squeeze of lime right before eating brightens all the flavors!)
Layers of soft tortillas give way to a smoky, spicy bean filling that’s perfectly balanced by the cool, salty cotija and zingy lime. Try serving these with a side of creamy avocado slices or a dollop of Greek yogurt for a extra creamy twist that’ll have everyone coming back for seconds.
Crispy Pickled Jalapeno Tempura
Never have pickles been this rebellious! Crispy Pickled Jalapeno Tempura takes your favorite tangy, spicy peppers and gives them a golden, crunchy makeover that’s downright addictive. Trust us, your snack game is about to level up—big time.
Ingredients
For the batter:
– 1 cup all-purpose flour
– 1 cup ice-cold seltzer water
– 1 large egg
– 1/2 tsp baking powder
For frying and serving:
– 1 cup vegetable oil
– 1 cup pickled jalapeno slices, drained
– 1/2 tsp kosher salt
Instructions
1. Pour 1 cup vegetable oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 350°F on a deep-fry thermometer.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold seltzer water, 1 large egg, and 1/2 tsp baking powder until just combined—lumps are totally fine and keep the batter light.
3. Pat 1 cup pickled jalapeno slices completely dry with paper towels to ensure maximum crispiness.
4. Dip each jalapeno slice into the batter, coating evenly, and let excess drip off.
5. Carefully place battered jalapenos into the hot oil, frying in batches to avoid overcrowding, for 2–3 minutes or until golden brown and crispy.
6. Remove tempura with a slotted spoon and drain on a paper towel-lined plate.
7. Sprinkle hot tempura immediately with 1/2 tsp kosher salt while still oily so it sticks perfectly.
Kick that crunch up a notch with these fiery bites! The contrast between the zesty, tangy jalapeno and the light, airy tempura shell is pure magic. Serve them alongside a cold beer or crumbled over tacos for an instant party starter.
Pickled Jalapeno Deviled Eggs
Brace yourselves, spice lovers—these aren’t your grandma’s deviled eggs! We’re kicking things up with a tangy, fiery twist that’ll have your taste buds doing a happy dance. Get ready to impress at your next gathering with these zesty bites.
Ingredients
For the eggs:
– 6 large eggs
– 1/4 cup pickled jalapeños, finely chopped
– 2 tbsp pickled jalapeño brine
– 1/4 cup mayonnaise
– 1 tsp yellow mustard
– 1/4 tsp garlic powder
– 1/4 tsp smoked paprika
– Salt to taste
For garnish:
– 1 tbsp fresh cilantro, chopped
– Additional pickled jalapeño slices
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes exactly.
3. Transfer the eggs to an ice water bath using a slotted spoon and let cool completely for 15 minutes to stop the cooking process.
4. Gently tap each egg on a hard surface and peel under cool running water to help remove the shell easily.
5. Slice each peeled egg in half lengthwise and carefully remove the yolks into a medium bowl.
6. Mash the yolks thoroughly with a fork until no large chunks remain.
7. Add 1/4 cup mayonnaise, 1 tsp yellow mustard, 2 tbsp pickled jalapeño brine, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, and salt to taste to the mashed yolks.
8. Mix vigorously until smooth and well combined, scraping down the sides of the bowl.
9. Fold in 1/4 cup finely chopped pickled jalapeños until evenly distributed throughout the mixture.
10. Spoon or pipe the filling into the hollowed egg white halves, mounding it slightly.
11. Garnish each deviled egg with a small pickled jalapeño slice and a sprinkle of fresh chopped cilantro.
12. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
What a flavor explosion! The creamy, slightly spicy filling contrasts perfectly with the firm egg whites, while the pickled jalapeños add a delightful tang and crunch. Serve these on a platter with extra jalapeño slices for those who dare to go even hotter, or alongside cool cucumber slices to balance the heat.
Hearty Pickled Jalapeno Chili
Daring to spice up your life? This zesty pickled jalapeno chili is about to become your new cold-weather obsession, packing a punch that’ll make your taste buds do a happy dance while keeping you cozy from the inside out.
Ingredients
For the chili base:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 (15 oz) can kidney beans, drained
– 1 (15 oz) can diced tomatoes
– 4 cups beef broth
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
For the pickled jalapeno topping:
– 1/2 cup sliced pickled jalapenos
– 1/4 cup pickling liquid from the jar
– 1/4 cup sour cream
– 1/4 cup shredded cheddar cheese
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
3. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear and flavor.
4. Add 1 diced large onion and cook for 4-5 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 4 cups beef broth, 1 can diced tomatoes, 1 can drained kidney beans, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
8. Tip: Simmering uncovered helps thicken the chili to the perfect consistency.
9. After 30 minutes, stir in 1/4 cup pickling liquid from the jalapeno jar for a tangy kick.
10. Ladle the chili into bowls and top with 1/2 cup sliced pickled jalapenos, 1/4 cup sour cream, and 1/4 cup shredded cheddar cheese.
11. Tip: For extra heat, add a splash of the jalapeno pickling liquid right before serving.
The chili boasts a thick, hearty texture with a bold, smoky flavor that’s perfectly balanced by the tangy crunch of pickled jalapenos. Serve it over cornbread or with tortilla chips for a fun twist that’ll have everyone coming back for seconds.
Sweet and Spicy Pickled Jalapeno Pizza
Zesty and zippy, this sweet and spicy pickled jalapeño pizza is the rebellious love child of your favorite comfort food and that jar of pickled peppers lurking in your fridge—prepare for a flavor explosion that’ll make your taste buds do a happy dance!
Ingredients
For the crust:
– 1 cup all-purpose flour
– 1/2 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp active dry yeast
– 1/2 tsp salt
For the sauce:
– 1/2 cup tomato sauce
– 1 tsp sugar
– 1/2 tsp dried oregano
For the toppings:
– 1 cup shredded mozzarella cheese
– 1/2 cup pickled jalapeño slices
– 2 tbsp honey
– 1/4 cup thinly sliced red onion
Instructions
1. In a large bowl, combine 1 cup all-purpose flour, 1/2 tsp salt, and 1 tsp active dry yeast.
2. Pour in 1/2 cup warm water (110°F) and 1 tbsp olive oil, then mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat.
6. Roll out the dough on a floured surface to a 12-inch circle.
7. In a small bowl, mix 1/2 cup tomato sauce, 1 tsp sugar, and 1/2 tsp dried oregano to make the sauce.
8. Spread the sauce evenly over the dough, leaving a 1-inch border around the edges.
9. Sprinkle 1 cup shredded mozzarella cheese over the sauce.
10. Arrange 1/2 cup pickled jalapeño slices and 1/4 cup thinly sliced red onion on top.
11. Drizzle 2 tbsp honey over the toppings for a sweet contrast.
12. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
13. Remove from the oven and let it cool for 2 minutes before slicing.
Mouthwatering and magnificently balanced, this pizza boasts a crispy crust with a chewy interior, topped with gooey cheese, tangy-spicy jalapeños, and a sweet honey glaze that cuts through the heat—serve it alongside a cold beer or slice it into squares for a game-day snack that’ll disappear faster than you can say “more please!”
Pickled Jalapeno and Pineapple Relish
Feeling adventurous? This zesty Pickled Jalapeno and Pineapple Relish will add a tropical kick to your meals that’s as bold as your personality—get ready to pickle your way to flavor town!
Ingredients
For the relish:
– 2 cups fresh pineapple, diced into 1/4-inch pieces
– 1 cup jalapeno peppers, sliced into 1/8-inch rings (seeds removed for milder heat)
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 1 tbsp kosher salt
– 1/2 cup red onion, finely diced
For the jar:
– 1 pint-sized mason jar with lid, sterilized
Instructions
1. In a medium saucepan, combine the white vinegar, granulated sugar, and kosher salt over medium heat.
2. Stir the mixture constantly with a wooden spoon until the sugar and salt fully dissolve, about 2-3 minutes. Tip: Avoid boiling to prevent a harsh vinegar flavor.
3. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 10 minutes.
4. In a large bowl, toss together the diced pineapple, sliced jalapeno peppers, and finely diced red onion.
5. Pour the cooled brine over the pineapple and jalapeno mixture in the bowl.
6. Stir the relish gently with a spoon to ensure all ingredients are evenly coated in the brine.
7. Transfer the relish mixture into the sterilized mason jar, pressing down lightly to remove air pockets.
8. Seal the jar tightly with the lid and refrigerate it for at least 4 hours before serving. Tip: For best flavor, let it sit overnight to allow the pickling to deepen.
9. After refrigeration, give the jar a gentle shake to redistribute the flavors. Tip: Always use a clean spoon to serve to keep the relish fresh longer.
A vibrant medley of sweet pineapple and spicy jalapeno creates a crunchy, tangy relish that’s perfect for topping tacos, grilled chicken, or even stirring into cream cheese for a killer dip—your taste buds won’t know what hit them!
Conclusion
Perfectly pickled jalapeños can transform your meals! From tacos to burgers, these 23 recipes offer endless inspiration. We hope you try a few, share your favorites in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
