How to Pickle Jalapenos
These Pickled Jalapenos take just 10 minutes and 5 ingredients to put together, and keep in the fridge for up to two weeks!
Pickling Jalapenos at Home
Today, I’m sharing one of my favorite condiments (or is it a side dish?) for summer recipes, pickled jalapenos.
They are so so easy and affordable to make at home, and for some reason, it just feels right to have a batch of them in my fridge all summer long (and they’re certainly welcome the rest of the year, too).
What are Pickled Jalapenos?
Pickled jalapenos are a condiment made by preserving sliced jalapeno peppers in a seasoned vinegar solution.
The pickling process adds tang and tempers the spiciness of the peppers a little bit.
Why you will love Pickled Jalapeno Peppers
- A very budget friendly way to add big flavor to meals.
- They come together in just 10 minutes!
- Their acidic spiciness pairs so well with rich grilled meats and tacos of all kinds.
Pickled Jalapenos Recipe Ingredients
- jalapeño peppers – these vibrant green hot peppers are the star of the show!
- garlic – adds some depth of flavor to the pickling solution.
- vinegar – classic white distilled vinegar provides the tangy acidity necessary for pickling.
- sugar – the sweetness balances the acidity from the vinegar.
- salt – seasons the pickling solution and also draws moisture out of the jalapenos.
What is the best vinegar for pickling?
White vinegar is most commonly used for pickling jalapenos, thanks to its neutral flavor and high acidity. This type of vinegar allows the vibrant flavor of the peppers to shine through!
Optional Pickled Jalapeno Recipe add-ins
While the basic pickled jalapenos recipe below is fantastic on its own, you can get creative with some optional add-ins to the pickling solution like black peppercorns, coriander seeds or cumin seeds, if you’d like.
How to prepare Jalapenos
It really couldn’t be simpler! Simply thinly slice four large jalapenos (seeds and all) and place them in a glass jar.
How to Pickle Jalapenos
Combine vinegar, water, sugar and salt in a sauce pot and bring the mixture to a boil. What you’re looking for here is for the sugar to completely dissolve.
Pour the hot liquid over the peppers in their jar and allow the mixture to cool to room temperature.
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Then, place a tight lid on the jar and transfer it to the refrigerator for at least 8 hours.
Home Chef Tips for Pickling Jalapenos
- This recipe will make about 2 cups (1 pint) of pickled peppers, but it is easily halved or doubled, depending on your needs.
- I recommend wearing latex gloves while slicing the jalapenos, especially if you’re a contact lens wearer.
What to do with Pickled Jalapenos
My absolute favorite thing to do with them in the summer is put them on a burger, like my turkey burgers recipe, or another sandwich like lamb sliders.
They are also great on all kinds of fajitas and tacos, like my shrimp fajita recipe, lamb tacos and instant pot chicken tacos
Storing Pickled Jalapeno Peppers
Please note that this is NOT a canning recipe, but just a refrigerator pickle, so you will need to keep your peppers in the fridge.
How long do pickled jalapenos last?
Stored in an airtight jar, pickled jalapenos stay fresh and flavorful for up to two weeks in the fridge, if you don’t eat them all before that!
Pickled Jalapeno Recipe FAQs
No, pickling jalapenos actually mellows their heat a little bit, as some of the spiciness is dispersed into the pickling liquid. This leaves you with peppers that have a more balanced and enjoyable flavor.
Absolutely! Pickled jalapenos are ready and meant to be eaten right out of the jar. They add a kick to dishes without requiring any additional cooking.
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Pickled Jalapenos Recipe
Ingredients
- 4 large jalapeno peppers thinly sliced
- 2 cloves garlic peeled
- ¾ cup water
- ½ cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
Instructions
- Place peppers and garlic cloves in a pint jar.
- In medium saucepot, stir together water, vinegar, sugar and salt. Heat to boiling over medium-high heat.
- Pour vinegar mixture over peppers in jar until liquid comes almost to top of jar.
- Let cool to room temperature for 1 hour, then cover with a tight lid and transfer to refrigerator for at least 8 hours or up to 2 weeks.
Notes
- This recipe will make about 2 cups (1 pint) of pickled peppers, but it is easily halved or doubled, depending on your needs.
- I recommend wearing latex gloves while slicing the jalapenos, especially if you’re a contact lens wearer.
I have been concerned about pickled jalapeños for along time because I’ve understood them to be extremely hot. Initially I was surprised at these being milder than the raw peppers, but it now makes sense, especially that they would be milder than the commercial ones: what makes chiles even hotter is heating them, and anything commercially canned will be heated. I may have to try a half recipe of these, because I just started making something Texans call “pepper steak” – 2 hamburger patties with a mix of chopped raw chiles and shredded cheese in between, patties sealed together, and then grilled. I did my usual lime-cilantro aioli this time, but your pickled jalapeños sound even better. Or maybe as an addition?
Hi Susan! Yep, the sugar and vinegar take SOME of the heat out of the peppers. However, I still think commercial ones are maybe a bit milder than these homemade ones. Or maybe it just all comes down to the peppers we use. And the amount of seeds they have! That pepper steak sounds super delicious. I want to try it. What kind of bread is it traditionally served on?
This is awesome! Can you use this for easy pickling of red onions?
Hi Paula! Absolutely – this recipe and technique can be used to pickle just about any vegetable you want.