Pickled Jalapenos are one of our favorite condiments – easy to make and the best way to give anything a kick!
These pickled jalapenos are evidence that I’m on a bit of a pickling kick. Nothing major, don’t go calling the news. But mmmmm pickles. I bought a heaping bag of jalapenos for the pico de gallo and fish tacos, not realizing how few we actually needed (hint: not very many), so when I saw the giant pile next to a head of garlic in our vegetable bowl, I was inspired! Try it on top of our chicken tostadas recipe.
Pickled Jalapenos
Pickled Jalapenos
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Pickled Jalapenos Ingredients
- Jalapenos – sliced (remove seeds for less heat).
- Garlic – minced or sliced (if you don’t have a garlic press, you need one).
- White vinegar – just like the one your mom used for mopping.
- Filtered water – make sure the water is filtered so it doesn’t have a chlorinated flavor.
- Sugar – just a pinch to balance the flavors.
- Salt – I prefer a kosher salt, but definitely do not use iodized or table salt.
How Do You Make Pickled Jalapenos (Step-by-step)
⭐ First, drop a pile of minced garlic in the bottom of your clean sterilized jars, and top with sliced jalapenos. (If I’m out of mason jars, I like to use old spaghetti sauce or pickle jars! Just make sure they’re well cleaned.)
⭐ Next, combine vinegar, water, sugar and salt in a microwave safe glass or bowl and microwave for 1 – 2 minutes, until salt and sugar dissolve when stirred.
⭐ Finally, pour brine over jalapenos, cover and refrigerate about a week. Keep refrigerated.
I used the same brine as I was using for the Pickled Red Onions (hello, convenience) and these came out super yummy. I’m not a huge spicy person, but I found myself munching on them while enjoying our Chicken Nachos last night.
Plenty of heat, but also lots of flavor. My kids also had fun daring each other to try them. I live in a frat house, seriously.
Serving Suggestions
I love pickled jalapenos on everything from grilled ribeye to fish tacos, and even stirred into my cereal (kidding). But definitely on a BBQ Chicken Pizza!
Or try stirring them into your tuna pasta salad recipe, potato salad, or putting them out on a cheeseboard alongside some blue cheese and olive tapenade. Yum!
More Pickle Recipes
More Jalapeno Recipes
- Jalapeno Popper Crescent Rolls
- Bacon Wrapped Jalapeno Poppers
- Pico De Gallo
- Spicy Refrigerator Pickles
Suggested Tools
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Mandolin slicer – Make pickle slices, or scalloped potatoes. French fries, and shaved onion. You won’t get a better or quicker thin slice than with this mandolin. Just make sure to use the safety guard, no one *actually* wants a knuckle sandwich!
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How to Make Pickled Jalapenos
Pickled Jalapenos
Ingredients
- Jalapenos sliced (remove seeds for less heat)
- Garlic minced (if you don't have a garlic press, you need one)
- 1 cup white vinegar
- 3 cups filtered water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Drop a pile of minced garlic in the bottom of your clean sterilized jars, and top with sliced jalapenos. (If I'm out of mason jars, I like to use old spaghetti sauce or pickle jars! Just make sure they're well cleaned.)
- Combine vinegar, water, sugar and salt in a microwave safe glass or bowl and microwave for 1 - 2 minutes, until salt and sugar dissolve when stirred.
- Pour brine over jalapenos, cover and refrigerate about a week. Keep refrigerated.
- Enjoy!
Notes
Nutrition
Pickled Jalapenos
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Christine Roppel says
My comment is very nom-y delish 🙂 Do you wait for the brine to cool before pouring over the peppers? I've heard that they stay chrisper if you pour cool brine instead of hot.
April says
the brine shouldn't be hot – you just want it warm enough to dissolve all the salt. sometimes you don't even need to warm it. but yes, you can definitely wait for it to cool if you prefer 🙂
Regine Newlin says
Would you mind if I shared your pickle recipes? We are helping a new farmer’s market get started, and recipes are always a request Your recipes are easy, take no unusual equipment or skill, and are perfect for encouraging folks to eat veggies. I will include your name and website as a citation, if you wish.
Thanks for sharing easy, delicious recipes!
Regina Newlin
April says
Hi Regine – You’re welcome to direct people to the website. Please don’t reprint my recipes though. Thanks 🙂
Lynette says
How long will this last in the frig? Can you process the and still maintain the crunchiness?
April says
They will last indefinitely in the fridge. If by processing you mean water bath canning, I’m not sure as I haven’t tried 🙂
Rachael Yerkes says
i could snack on these they’re so good! I love pickled jalapenos!
Trang says
Thank you for this recipe! I love spicy food so I’m always putting an extra helping of pickled jalapeños. These actually go well with a lot of Asian dishes.
Sara Welch says
My husband adds jalapeños to just about anything; this will be great to have on hand, and delicious too!
Ellen says
My new go-to recipe! Hubby and kids love them!
Beth says
How many jalapeños are needed?
April Woods says
As many or few as you’d like.