This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!

Homemade Pickled Jalapeños Recipe
You won't believe how easy it is to make your own pickled jalapenos at home. I've been pickling chili peppers for years, and these really are so much better than any store bought pickled jalapeno peppers.
They're crispy and tangy, sweet and spicy, and I have to give fair warning. They're very addictive. I can't help myself from stealing a few straight out of the jar to munch on for a mildly spicy, tangy snack. they're just so good!
And, they only take about 10 minutes to make! It's outstanding for a slow cook like me who takes forever in the kitchen. Even I can whip together a quick batch of quick pickled jalapeños for all sorts of enjoyment.
Let's talk about how to make pickled jalapenos, shall we?
Pickled Jalapenos Ingredients
- Fresh Jalapeño Peppers. Your amount will vary depending on the size of the jalapenos.
- Vinegar. I'm using white vinegar, but you can use apple cider vinegar.
- Water. To dilute the vinegar, though you can use all vinegar.
- Garlic.
- Honey. Or use white sugar, for a touch of sweet. Optional, if desired.
- Salt. Pickling salt is good, or kosher salt.
- Pickling Spices. I'm using Beay Leaf, Mexican Oregano, and Black Peppercorns. You have many flavoring options.

How to Make Pickled Jalapenos - the Recipe Steps
Slice the Jalapenos. Slice your batch of jalapeño peppers into rings and discard the stems. Stuff the sliced jalapeños into a quart sized jar (or large glass jars, or use pint jars).
Make the Pickling Brine. Add white vinegar (or apple cider vinegar), water, garlic cloves, honey or sugar, salt, bay leaf, black pepper and Mexican oregano (and other seasonings) to a pot. Bring to a boil.

Remove from Heat. Stir then remove the water-vinegar-sugar mixture from heat. Cool slightly, then remove the bay leaf. Pour the brine over the jalapenos into the mason jar.
I use these Ball Jars (affiliate link, my friends!). They can hold a lot of peppers! Bonus.
Refrigerate. Top the jalapenos with a jar cover and keep them in the fridge after they cool to room temperature. I like to let mine sit in the refrigerator a good week before enjoying them.
The brine and seasonings penetrate the jalapeno slices more deeply, resulting in greater flavor.
Boom! Done! Super easy, right?

FAQ About Pickled Jalapenos
Can I Pickle Whole Jalapenos?
Yes, to pickle whole jalapeno peppers, poke holes with a knife in several places to allow the vinegar brine to more fully penetrate the jalapenos when you pour the brine, then store them in a large jar.
You won't be able to fit as many jalapenos in a jar as sliced jalapeno peppers, but they will last as long.
What Do Pickled Jalapenos Taste Like?
Pickled jalapeños are tangy from the vinegar brine, slightly sweet from the (optional) addition of sugar or honey, and herbaceous from the Mexican oregano and bay leaf.
You can easily add other ingredients to flavor your pickled peppers. Other popular ingredients include cumin seeds, dried basil, mustard seeds, coriander, ginger, allspice, chili flakes and more.
You can also skip the sugar or honey if you prefer less sweet, or increase the amount for sweeter jalapenos.
See my post on Pickling Spices for Pickling Peppers.
The peppers also maintain their crunch factor for a long time. Some pickled peppers can go a bit soft. This is usually a result of boiling the jalapenos for too long, or from processing the jars for too long in a water bath.
The length of heat exposure is what causes them to go soft, so keep this in mind. Don't boil them for too long.
How Long Do Pickled Jalapenos Last?
Pickled jalapenos will last for several weeks in the refrigerator, easily up to 3 months or longer. Vinegar and salt act as a preservative, letting the pickled peppers keep for longer.
If you'd like to keep your pickled peppers for longer outside of the refrigerator, check out my post on How to Pickle Chili Peppers for information on how to can or jar pickled peppers with a boiling water bath.
Quick Note: This is not meant to be a long term preserving method for chili peppers. It is more of a quick pickle to store in the fridge, a short term preserving solution, allowing you to prolong the life of the peppers for many months, which is still a long time.
Enjoying Pickled Jalapenos
Aside from topping nachos and tacos with your peppers, try them out on pizzas, as burger toppings, piles onto grilled hot dogs, brats or sausages, and scattered onto sandwiches.

That's it, my friends! I hope you enjoy your pickled jalapeño recipe! Better than anything store bought.
Try My Other Popular Pickling Recipes and Similar
- Taqueria-Style Pickled Jalapenos and Carrots
- Refrigerator Pickled Peppers Recipe
- Pickled Chili Peppers – A Recipe
- Pickled Banana Peppers
- Chile-Cucumber Chow Chow
- Sweet Chili Pepper Relish
- Hot Pepper Relish
- Green Tomato Relish
- Refrigerator Pickles (Hot Pickles)
- Cajun Pickled Peppers
- Pickled Red Onions
- Pickled Carrots
- Pickled Okra

Got any questions? Ask away! I’m happy to help. If you enjoy this jalapeño recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Pickled Jalapenos Recipe
Ingredients
- 5-6 jalapeno peppers sliced
- 1 cup white vinegar
- 1 cup water
- 1 clove garlic smashed
- 1 tablespoon honey or use sugar
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon peppercorns
Instructions
- First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
- Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, black peppercorns, and salt to a pot. Bring the brine mixture to a quick boil.
- Give it a quick stir, then remove the brine from heat. Cool slightly.
- Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Video
Notes
Nutrition Information

NOTE: This recipe was updated on 8/26/22 to include new information and video. It was originally published on 5/10/19.
Ally says
I made this today but still had brine left over as didnt have a a decent size jar can I freeze the left over brine or shall I just store it in the fridge
Mike Hultquist says
Ally, you can store it in the refrigerator to use later if you'd like.
Jeff says
I use this recipe with habaneros I get at my local grocery store. They are spicy hot and great.
Mike H. says
Awesome, enjoy, Jeff!
K Samson says
This is the first time I have made pickled jalapenos. I made it for gifts. They all loved it! (It's too hot for me.) I'll be making it again.
Thanks!
Mike Hultquist says
Wonderful! They do make the perfect gift!!
Paul says
Used this recipe last year. Excellent. My new season jalapeños will soon be ready to harvest. Looking forward to pickling … so are our children
Many thanks
Mike Hultquist says
Excellent! Thanks, Paul!
Mary Kay says
These are the best! Friends and family are clamoring for more. Will definitely make lots more next year! Thanks Mike.
Mike Hultquist says
Nice!!! Thanks, Mary!!
Matthew J O'Donnell says
This is my new go to when pickling jalapenos. I used them in my Chicken Fra Diablo Appetizer that takes chicken wrapped bacon with a jalapeno on a skewers marinate it with a homemade ranch dressing and grill them. Always a hit at parties and functions.
Mike Hultquist says
Thanks so much, Matthew! I love it!
Wendy says
Made these for the first time. I have tried many other recipes. These are by far the best. Only one slight change, I used maybe syrup. ( we are producers) . Will definitely be bookmarking this recipe. Thank you for sharing.
Mike H. says
You are very welcome! Happy you've adjusted it to your liking, Wendy.
Bruce says
Can you boil the brine and then strain it so you only use the liquid?
Mike Hultquist says
Yes, you can do that, though you'll love the additional steeping flavor.
Tina Hendley says
Delicious and so easy to make. I will never have to buy these again.
Mike Hultquist says
Great!! Thanks for sharing, Tina!
Pat says
Hi Mike,
Made these last week, opened a jar yesterday, they are delicious.
I added a slice of a scotch bonnet pepper in each jar for a extra little kick.
Mike Hultquist says
Perfection! Thanks, Pat! Nice bit of heat there. I love it.
Banks says
Mike, this is so damn good! The Mexican oregano and bay leaf give it such a beautiful flavor and it takes no time to make. I may be making this once a week for a while!
Mike H. says
Sounds like a plan, Banks. Enjoy!
Lavina says
Fantastic! This is going to save me a ton of money and I can stop buying pickled jalapenos! Love that it's so simple and quick to make too! Thanks for sharing, Mike!
Mike Hultquist says
Thanks, Lavina! You are the BEST!
Ben says
Awesome recipe! I love making pickled peppers from my garden this summer and add in garlic and carrots. So yummy on tacos and burgers too.
Mike H. says
I love these on tacos! So delicious. =) Thanks!
BobB says
Hey Mike!!!
This is another 5 star recipe from ChiliPepperMadness. I made 2 8oz jars of these and let them rest in the refri a couple of weeks. Opened the first jar this week ...1/2 gone in a few days. At this rate I will have to make a 4 or more jars a month to keep up.
It makes very crisp jalapenos with a bright and slightly sweet notes. The heat is perfect. And ...it's easy to make.
The pepper lovers in the family are very impressed. I'll never buy grocery store pickled jalapenos again (well ...maybe in a pinch.) I highly recommend this recipe to all jalapeno pepper lovers!
Thanks for sharing again Mike!
BobB
Mike H. says
You are very welcome Bob - I am super happy to hear this, and glad to hear that your family enjoys these, too!
Kerryn says
Hi,
I’m wondering what sort of shelf life your recipe has. I have quite a few kilos to do and need one with a shelf life please. I cannot find the last recipe that I used but they keep on the shelves for a few years till we ran out.
Cheers
Kerryn
Mike H. says
Hi Kerryn, typically, I store mine in the refrigerator. However, if there's sufficient acidity, you can opt for water bath canning. Aim for a pH of 3.5 or below for home canning, or resort to a pressure canner if needed. Here is how to pickle chili peppers and how to can or jar pickled peppers with a boiling water bath.
Michael Lawson says
Perfect!!! Thanks my friend
Mike Hultquist says
Thanks, Michael!
Anita says
Can you can this recipe? I am growing jalapenos this year and hoping for a bounty!
Mike Hultquist says
Anita, yes, absolutely. A simple water bath preservation method is ideal here.
Tony Miskowiec says
Thanks Mike, this has become a staple at our house. By adding the honey my wife can tolerate the heat. Good tip.
Mike Hultquist says
Thanks so much, Tony!
Tony says
I can’t wait to try this recipe. Thank you for posting it. I’m just wondering if you can use other spicy peppers? I love hot fire ☺️
Mike Hultquist says
Absolutely, Tony. This recipe works with any peppers, and other vegetables, too. Enjoy!