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.
Elizabeth says
I’ve been growing jalepeños, serranos, and burrito peppers in my quarantine garden. They are finally ready! I tried this recipe tonight and honestly, AMAZING!!! I’m blown away! Love the flavor and crunch. Bet they’ll be even better in a few days. Thank you!!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Elizabeth! I love the name of your garden. LOL. Enjoy.
Joan Jinks says
Any suggestion for my carelessness. I put the jalapenos in the jars and forgot to add the vinegar solution to the jar I just poured it out. Will the jalapenos keep like this in the refrigerator or should I mix more vinegar solution to add to the jars??
Michael Hultquist - Chili Pepper Madness says
Joan, you can keep the sliced jalapeno peppers covered in the jar in the refrigerator, but they won't last very long without the brine (vinegar mixture). You probably got some of the pickling solution if you set the peppers in the brine, but not much. You can refrigerate them a day or 2 possibly, until you get the time to make more brine. You can just make the brine and pour it over the peppers in the jar. Good luck.
Sharon Whitted says
I made my second batch of these today. Thanks for the recipe. So easy, love the texture and crunch! Will continue to use this recipe to make more.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sharon! I'm happy you enjoyed them! So good!
vicki Dillard says
I accidently bought a lb of jalapenos from a farmer's market delivery service. As I didn't want them to go to waste googled, what to do with an lb of jalapenos. OMG Why did I wait so long. I have spend so much money trying to find the perfect pickled jalapenos and carrot. And without any luck I might add. I can eat these like candy and I haven't even put them in the refrigerator yet!!! Next purchase of an lb of jalapenos will NOT be on accident. THANK YOU!!!!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Vicki! I love it. Glad to be helpful. Enjoy.
Ben says
Hi there, great recipe! Enjoyed it so much that I need to make a second batch. Have one question though: can I reuse the brine from batch one for batch 2, maybe adding in the spices again but not adding more vinegar and water? Feels like a waste to have to use a bunch more vinegar when I have all the brine from the first round.
Thanks for your suggestions!
Michael Hultquist - Chili Pepper Madness says
Ben, pickling brine is reusable for refrigerator pickling, though not for canning. You can also use it for drinks, like making spicy bloody marys or spicy martinis, or also using it to brine meats for grilling. You can also freeze it. Yes, hate to see it go to waste!
Ben says
Thanks so much! Appreciate the quick reply.
Michael Hultquist - Chili Pepper Madness says
You are very welcome!
Andrew Ronnow says
I asked about the peppers going soft and then read the WHOLE post, which mentions how to keep the peppers crunchier! Feel free to delete or not post that original question! I'll do better about reading the whole post in the future before I ask questions. BTW, LOVE LOVE LOVE this site! Thank you for loving peppers (and other good foods) add much as I do!!
Michael Hultquist - Chili Pepper Madness says
Haha, no problem, Andrew! I appreciate it! Enjoy!!!
Andrew Ronnow says
Haven't tried it yet, but looking forward to it! One question: are the jalapenos at least semi crunchy after a week or do they end up soft/soggy after a week? Certain unnamed (popular) companies that make jalapenos sell really mushy peppers and they are inedible to me! I have a way of keeping giardiniera crisp when I make it and was going to use it with these peppers if needed, but I would prefer to skip that overnight step if it's not necessary!
Sheri Fortune says
Mike, what is the heat level of these. I like mild but I can no longer find them at the store and I sure miss them.
Michael Hultquist - Chili Pepper Madness says
Sheri, these aren't any spicier than your typical jalapeno peppers. If you're concerned about heat levels, you can core out some or all of the jalapenos to remove the innards, where most of the heat resides. Or use a mixture of jalapenos and milder peppers. Let me know how it turns out for you.
Doreen says
Hello and THANK YOU for these amazing recipes! My question has to do with the oregano used - can I use regular oregano in place of Mexican oregano?
Michael Hultquist - Chili Pepper Madness says
You are very welcome, Doreen! The oregano is for flavor, so absolutely, you can use regular oregano or other dried herbs to your preference. Let me know how it turns out for you!
Doreen says
Thank you for the quick reply, Mike! The peppers are AMAZING!!! They are currently sitting in their jars waiting for a ribbon to be wrapped around them. I'm excited to be giving them as gifts this holiday season. Keep these wonderful recipes coming!!!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Doreen! The perfect holiday gift! I hope they are enjoyed!
Cindi says
I quadrupled the recipe because I had 36 average size peppers and your recipe is for 5-6 peppers and you said use a large jar (which I assumed meant quart but your picture looks more like a regular). Well I ended up filling one regular mason jar and 2 jelly jars with about 2/3 peppers and 1/3 liquid. Please tell me why I got so much less jars than you. I had 3 regular size mason jars of liquid left which I kept for future use, I.e., salad dressing, marinade. Also, what kind of salt do you use for your recipe please. Oh, and I ate an apple when I was done and poured some liquid over it. Yum yum! Thank you very much for your time and expertise!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cindi. Glad you are enjoying them. The recipe usually makes about 4 cups, though much can depend on the size of the peppers you're starting with. I usually use either a couple pint jars or a larger quart jar.
David Szymanowski says
I forgot to add the salt. Can I still eat them for awhile?
Michael Hultquist - Chili Pepper Madness says
David, yes, you should be fine. You can always add in a bit of salt if you'd like.
Nadia says
These turned out perfectly. Thanks for yet another great recipe. Enjoying these on sandwiches as we speak.
Michael Hultquist - Chili Pepper Madness says
Thanks, Nadia! Glad you are enjoying them!
Pam Madziarz says
Hi Mike!
My husband makes these every year and cans them!!!
His great aunt used to can hot peppers in garlic, dill and oil and were very yummy. Unfortunately she passed before we could get the recipe. Have you or do you know of a recipe to can hot peppers without vinegar but oil!
Thanks,
Pam
Michael Hultquist - Chili Pepper Madness says
Great, Pam! You can "can" your peppers in oil with a pressure canner. I haven't done it myself, but it can be done. I love the texture and flavor of peppers in oil. I have a recipe here for Roasted Peppers in Garlic Olive Oil that's meant for a short term solution. Very delicious.