Name: Pickled Jalapenos Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Pickled jalapenos are a tasty addition to many meals, and they’re quick and easy to make at home, ready in 10 minutes. Top your tacos, nachos and so much more!

You won’t believe how easy it is to make your own pickled jalapeno peppers at home. I’ve been pickling chili peppers for years, and these really are so much better than any store bought pickled jalapenos.

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! Isn’t that great? It’s outstanding for a slow cook like me who takes forever in the kitchen. Even I can whip together a quick batch of pickled jalapenos for all sorts of enjoyment.

Let’s talk about how we make them, shall we?

How to Pickle Jalapenos – the Recipe Steps

First, slice your batch of jalapeno peppers into rings and discard the stems.

Next, add the following to a large pot: 1 cup white vinegar, 1 cup water, 1 clove smashed garlic, 1 tablespoon honey or sugar, 1 bay leaf, 1 tablespoon salt, 1 teaspoon black pepper and 1 teaspoon Mexican oregano. You can use other seasonings, but these are some of my preferred flavors.

Next, bring to a boil, then add the jalapeno pepper slices.

Give it a quick stir, then remove from heat. Cool slightly, then remove the bay leaf and garlic. Pour the pickled jalapenos into a large mason jar (or large sized jars).

I use these Ball Jars (affiliate link, my friends!). They can hold a lot of peppers! Bonus.

Boom! Done! Super easy, right?

You can use your new stash of pickled jalapeno peppers right away, or top them with a jar cover and keep them in the fridge after they come 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.

But they’re great either way!

Here are some common questions I get about pickled jalapenos and peppers in general.

Can I Pickle Whole Jalapenos?

Absolutely. If you’d like to pickle whole jalapeno peppers, poke them through with a knife in several places to allow the vinegar brine to more fully penetrate the peppers, 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’ll get a piquant zestiness overall, as jalapeno peppers have a bit of natural heat, as well as the peppercorns used.

However, you can easily add in other ingredients to flavor your pickled peppers. Other popular ingredients include cumin seeds, dried basil, mustard seeds, coriander, ginger, allspice, chili flakes and more. So many choices and ways to personalize your pickles.

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.

Realistically, you really only need vinegar, sugar and salt to make sweet pickled jalapenos. And you really only need vinegar and salt to make any basic pickled pepper. The extra seasonings brings in a lot of flavor, though.

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, unless you want softer pickled jalapenos.

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. However, they probably won’t last that long because they’re just too tasty to resist eating.

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.

Through proper canning or jarring, pickled peppers can last for years in a cool, dark place, until you open them.

Quick Note: This is not meant to be a long term preserving method for chili peppers. It is more of a short term preserving solution, allowing you to prolong the life of the peppers for a few 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.

You can chop them and swirl them into soups for a spicy tang factor, or use them anywhere you might use a pickle relish.

That’s it, my friends! I hope you enjoy your pickled jalapenos! Better than anything store bought. They’re definitely a favorite in my house. Can’t get enough of them. I love pickled peppers. Such a great recipe.

Variations on the Recipe

Try adding sliced carrots to the mix to make pickled jalapenos and carrots. You may have tried these in your favorite Mexican restaurants, where they are commonly served. I love them!

Fresh or cooked onions are a nice addition for flavor and snacking. You can also vary up the pickling spices, as mentioned above.

TRY THESE RELATED PICKLED CHILI PEPPER RECIPES and More

Got any questions? Ask away! I’m happy to help. If you enjoy this 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.

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