Make these pickled jalapeƱos once, and you'll be hooked. Sweet & spicy, they're great on tacos, burgers & more, or on their own straight from the jar!
If youāve been reading the blog for a while, you know that Iām a huge fan of pickled onions. Theyāre tangy, theyāre sweet, theyāre salty ā really, theyāre just darn good. For the longest time, theyāve been my favorite way to add a bright pop of color and flavor to salads, tacos, sandwiches, and more. But lately, pickled onions have been playing second fiddle to a new quick-pickle favorite: pickled jalapeƱos!
These guys are the perfect blend of spicy, salty, and sweet. And if youāre not a fan of spicy foods, theyāre still worth a try. The longer you leave them in the fridge, the sweeter and less spicy they become. All you need to make them is 6 ingredients and 10 minutes, so letās get pickling!
How to Pickle JalapeƱos
If youāve ever made another type of quick pickle at home, making this pickled jalapeƱo recipe is no different. If you havenāt, donāt worry. The process is super easy. Hereās what you need to do:
- Slice your jalapeƱos and stuff two mason jars full of pepper slices. Then, add a smashed garlic clove to each mason jar.
- Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
- Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!
Thatās it! If youāre feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeƱo recipe best just how it is.
How to Use Pickled JalapeƱos
I made a huge batch of these pickled jalapeƱos last week, and let me tell you, Iāve been putting them on everything ā quick sandwiches, toss-together grain bowls, salads, eggs, you name it. I urge you to try adding them to anything youāre making that could use a sweet, tangy pop of spice, but if youāre looking for specific recipes, here are some ideas:
- Tuck them into your morning breakfast burrito or breakfast tacos.
- Add them to a salad like this Healthy Taco Salad or thisĀ Watermelon Salad.
- Top them onto a veggie burger, black bean burger, or grilled portobello mushroom burger.
- Use them instead of regular jalapeƱo to make extra-tangy guac,Ā pico, or mango salsa.
- Dot them onto sweet potato chili fries,Ā vegetarian tacos, or serve with fajitas or taquitos.
- Use them to finish a spicy sandwich like these chickpea shawarma wraps or top them onto avocado toast.
- Or enjoy them straight from the jar! š
Love these pickled jalapeƱos?
Try making pickled red onions, pineapple salsa, cilantro lime dressing, or tomatillo salsa to add another extra pop of flavor to your favorite dishes.
Pickled JalapeƱos
Ingredients
- 10 jalapeƱo peppers, thinly sliced
- 2 whole garlic cloves, peeled
- 1 cup distilled white vinegar
- 1 cup water
- ā cup cane sugar
- 1 tablespoon sea salt
Instructions
- Divide the jalapeƱos into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
- In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeƱos. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.
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This has become my go to recipe. I cut the sugar in half and itās still great!
Iām so glad you loved it!
I forgot to heat it up š¤¦š»āāļø can I still use it?
yep!
What is the shelf life for theses in the frig?
I was really looking forward to this recipe, unfortunately there is to much sugar for our liking. So disappointed.
Then use less sugar š
Can u re-use the brine and just add more sliced jalapenos to the jar when the first batch is all eaten??
Any i9ssue reducing or leaving out the salt (we are low sodium), thanks
These are delicious but I personally prefer less sugar. Is the ratio of sugar essential to the process? Cheers.
I made a pint of these last week. They are delish! Iāve added them to my breakfast tacos, sandwiches, and last night I made of simple appetizer with lavash, cream cheese, chopped marinated artichoke hearts and the picked peppers. Rolled up the lavash and cut into rounds. My husband loved them. I have an abundance of jalapeƱos this year and was wondering if I can water process with this recipe? If so, how long in the water bath?
Iām so glad you love the recipe, Rosemary! We donāt have much experience canning, so Iām not sure about timing, etc. You may want to look for a recipe thatās specifically designed for water processing.
Thanks, I think most canning recipes involve a lot more salt and vinegar. I love this recipe because itās actually pretty low in salt and vinegar for a pickle. They seem to have a pretty good storage life in the fridge. I have some left that have been in the fridge for 7 weeks and they are still fine. Iām gonna make another jar with my last jalapenos today.
I am a huge Texas Chili fanatic, so I made this in a triple batch (6 jars) because I got a bumper crop of Jalapeno peppers this year. I also water bath processed them and am anxious to taste the outcome. PS I added a tbsp of pickling spice to each jar š
I hope you love them, Steve!
How did that turn out? I have a bumper crop as well and Iām looking for ideas.
Love them! Just made more to give to friends and family!!
Fantastic š
Iām looking forward to making these peppers, I have both red and green jalapeƱos can I use both together?
yep!
This recipe is out standing Iām going to make them myself my wifeās son made them I canāt quit eating them
So glad you love them, Ron!
Is only 2 weeks all these peppers truly last in the refrigerator?
Hi Jim, theyāll last longer, they just tend to lose their flavor over time.
When I made mine I put them in a mason jar and sealed it. I had them stored in the cabinet for a while and when one bottle ran out we opened this one. Itās still in my fridge and theyāre just as crispy and hot as they were when I made them. Just make sure the peppers are coved by the liquid.
Rd ā did you process them in a pressure cooker?
I thought she meant to keep them in the frig for 2 weeks before eating them so they would be good and pickled.
I would think they would last a lot longer than that but now Iām not sure which way she meant that.
Hi Joanne, you can start using these within 30 minutes of pickling! We think theyāre most flavorful if you eat them within two weeks, but you can keep them longer.
Quick and easy recipe!
So glad you loved it!
Can I do this with whole jalapeƱos?
I have used this recipe for few years now. I follow the recipe to the T and do not find it too sweet as someone had said or off any other way. I generally make two jars at a time so I learned to measure out enough liquid based on that, and even then the taste turns out to be amazing. I see that someone below has asked about hot bathing- I only recently learned that itās a pretty big deal and is a must. I never got sick or saw any growth inside my jars and I would keep them in the fridge for months! So I guess my question is- do you recommend hot bathing for longer storage outside of the fridge conditions?
Thank you so much! It is one of the simplest recipes ever. And the jalapeƱos turned out so delicious!!!
Iām so glad you loved them!
Can you water bath the jars with this recipe? Iām wanting to make lots of them in smaller jars.
Jennifer, I am wondering the same thing! I would like to can a few jars, and I donāt like the recipeās as well, that state they are specifically for water bath canning. Those recipes have way too much sugar for my taste! Hopefully someone can take a look at this recipe and let us know if it is safe for water bath canning!
You CAN water bath can them! I did and just opened my last jar. I sadly ate all of them in 6 months lol. I made a LOT.
I have made these several times. A new favorite in our house! Easy way to use up extra jalapeƱos from the garden, too!
Can u picked them whole
Hi Gilbert, Iād recommend slicing them for this quick pickle recipe.
Hi Christine, Iām so glad you love them!