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.
Mary says
Add honey or not ?
In the video you do not mention adding the honey which is in the recipe list ?
Mike Hultquist says
It's your choice, Mary. It is not needed for pickling, but adds a touch of sweet. My wife like's it a bit sweeter than I do.
Kim says
Hubby and I grew all kinds of peppers in our garden this year, including jalapenos and now have a stash of pickled jalapenos to enjoy all winter long! I use them for everything, even tossing a few into a glass of beer. I found your website when looking for recipes using peppers, and I can't tell you how many of your recipes I have made and enjoyed. Thank you, thank you! Keep 'em coming, spicy guy!!
Mike Hultquist says
Awesome! Thanks, Kim! Glad to be helpful!
Dan says
do you take the seeds out?
Mike Hultquist says
I do not, though you can if you'd like. Enjoy!
Debbie Sevey says
I have been using this recipe, my husband and friends like this flavor.
Mike Hultquist says
Glad they're enjoying it, Debbie!
Peter says
OUTSTANDING made one batch and enjoyed them so much I had to make a ton more. Thanks for the great recipe!!!
Mike H. says
You are very welcome, Peter - I am happy to hear that!
Gwen says
Wow! 5 stars is not enough for this recipe! Superb!
If I have extra brine that has already been used, do you think I could reheat it for a new harvest of peppers from the garden? I hate to waste any of the deliciousness, but I also don't want to ruin it!
Mike H. says
5 stars is the max LOL and I thank you for them. Reusing the brine is a great way to minimize waste but you've got to follow proper hygiene and food safety guidelines to prevent contamination. Make sure your jars and utensils, etc. are sterilized before use. Also, if the brine has been reused several times, its flavor may dilute, so you may need to adjust the seasonings.
Leone says
I've made a number of different pickled jalapeño recipes over the years. It's too bad I didn’t find this recipe first. I would not have looked any further. This is the keeper. It's the perfect blend of spices and tang. Thank you!
Mike H. says
I really appreciate it, Leone. Enjoy!
Leone says
I've made a number of different pickled jalapeño recipes over the years. It's too bad I didn’t find this recipe first. I would not have looked any further. This is the keeper. Thank you!
Mike H. says
You are very welcome, Leone - enjoy!
Laura Delaney says
Tried this 10 to 14 days ago and delish, all gone! I modified a bit, left seeds that fell out into the brine and some crushed dry chilli peppers. Then used some apple cider vinegar to offset heat with the white vinegar.
Love that they are not cooked! They are soooo fresh and fabulous.
I must say I am surprised to see the carbs so high, hadnt noticed before. I am going to make another batch today and add onions and carrots. I hope that works, not sure about carrots without cooking.
Awesome recipe.
Mike Hultquist says
Glad you enjoyed it, Laura! The carbs are estimated. You can calculate on your own with your ingredients.
Lawrence Joel Barnhart says
Did a jar of these sliced & love them ! Now Gnna try a jar of them whole.
Mike Hultquist says
Glad you enjoyed them, Lawrence!
Kopper1013 says
Have you tried canning this recipe?
Was wondering if I followed your recipe then pressure canned at 10psi for 10min if you thought I would be shelf stable?
Or water bath maybe?
Mike Hultquist says
I usually just keep mine in the refrigerator. There is enough acidity here to water bath, though you should measure. Shoot for 3.5 pH or lower for home canning, or use a pressure canner. I have some information here you can review:
How to Pickle Chili Peppers - https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-pickle-chili-peppers/
How to can or jar pickled peppers with a boiling water bath: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-pickle-chili-peppers/
Brendan says
I made this recipe and it was just amazing!!!
Mike Hultquist says
Yes! Thanks, Brendan! Glad you enjoyed it!
Bob S says
These are terrific! I used about a pound of jalapeños for this and the Mexican market for me had them for $1.25/lb, so it was a real bargain. One small thing, you leave out when to add the black peppercorns from the recipe; I just threw them in the brine in the pot. No need to worry about a canning bath. These are so good that I'm using them on everything and eating quite a few right out of the jar. Thanks!
Mike Hultquist says
Excellent! Glad you're enjoying them, Bob! Thanks for sharing.
Jeff says
Fantastic recipe!!! Made 2 quart jars in the last 2 weeks and half way through the first jar already lol. No need for store bought. The flavor and crispness of these peppers is amazing
Mike Hultquist says
Thanks, Jeff! I hear you, they never last long here either!
jessica says
Hi, is it ok to double this recipe? Thanks!
Mike Hultquist says
Absolutely, Jessica. This scales very nicely.
Tim says
Hey Mike , I made a batch of these pickled jalapenos and they were an instant hit.
Both my daughter and my wife have been putting them on everything. Oh yeah, me to.
Thanks as always. Tim
Mike Hultquist says
Hey, Tim! So great to hear! I'm very happy you all enjoyed it! Thanks for sharing this!
Walter says
I sometimes like to mix jalapeños, fresnos, and serranos in the same jar.
Mike Hultquist says
Absolutely! I usually do a big mix every year as well. I love it.
Kayla says
Do you have to heat seal these?
Mike Hultquist says
You don't need to, Kayla, unless you're storing in the pantry. Look into water bath canning.
Sara D. says
I tried this jalapeño recipe and it was delicious! I will continue using, as it was a family favorite.
Mike Hultquist says
Excellent! Thanks for sharing, Sara!
Mick Finn says
I have a question. When purchasing fresh jalapeno peppers at the supermarket, how do you tell if they are hot or not? More often than not, the jalapeños I buy are not spicy or only slightly hot. Are the producers sending the mild ones up north?
Mike Hultquist says
Hi, Mick. There is no true way to really tell. Unfortunately, today a lot of growers are breeding jalapenos to be mild due to demand for milder heat. I've been buying serranos and adding them to the mix to bring some extra heat.