Pickled Jalapeños Recipe

Spice up your dishes with homemade pickled jalapeños! These zesty peppers are perfect for topping tacos, adding a kick to sandwiches, or jazzing up salads. Plus, pickling is a fantastic way to preserve your garden harvest and enjoy those fresh jalapeños all year round. Let’s turn your garden bounty into something delicious! This jalapeños recipe is easy and forget the store bought version.

How to Use Pickled Jalapeños

Pickled jalapeños bring a tangy, spicy kick with a hint of sweetness to any dish. Their flavor profile balances the sharp heat of fresh jalapeños with the mellow acidity from the pickling process, making them a versatile ingredient. You can layer them on sandwiches for extra heat, mix them into salsas for a burst of flavor, or add them to mango salsa for a perfect blend of sweet and spicy. Whether topping tacos, perking up salads, or enhancing your favorite recipes, pickled jalapeños add a deliciously bold twist to your dishes. You can even switch out the fresh jalapeños with pickled ones for the cherry jalapeños dip and pulled pork quesadilla.

Simple Steps for Pickling Vegetables

To pickle vegetables like onions, carrots, daikon, and jalapeños, dissolve sugar and salt in hot boiling water. Add vinegar, along with herbs or spices like dill, garlic, and peppercorns. While herbs and spices are optional, they enhance the pickles with extra sweetness and warmth.

How to Store Pickled Jalapeños

Store pickled jalapeños in an airtight jar in the fridge, where they’ll stay fresh for up to 2-3 months. For longer storage, you can use a canning method to preserve them. Properly canned pickled jalapeños can be stored outside of the fridge in a cool, dark place for up to a year. Always make sure the jars are sealed properly to ensure the best shelf life.

Pickled Jalapeños Recipe

Mary Thatcher

Let's turn your garden bounty into something delicious! This jalapeños recipe is easy and forget the store bought version.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course condiment

Cuisine American, Mexican, texmex

Servings 1 32 oz jar or 2- 16 oz jars

Equipment

• 1 32 oz – Mason jar

Ingredients

  

1x2x3x

• 12 – 14 jalapeños
• 4 cloves garlic
• ½ tsp peppercorn (optional)
• 1 tbsp sea salt
• ⅓ cup sugar
• 1 cup hot boiling water
• 1 cup white vinegar

Instructions

 

• Peel the garlic cloves and chop the jalapeños into equal pieces. Place them in a jar.
• Meanwhile, bring water to a boil.
• If desired, add peppercorns to the jar as well.
• In a mixing bowl, combine salt, sugar, hot boiling water, and white vinegar. Stir until the salt and sugar dissolve.
• Pour the brine into the jar, making sure it covers all the jalapeños and garlic. Let it cool at room temperature for at least 30 minutes, then store it in the fridge for up to 2-3 months.
• The pickle is ready for use the next day but the longer the better.

Video

@stickyricethaikitchen

Pickled Jalapeños Ingredients ⬇️ 12 – 14 jalapeños 4 cloves garlic ½ tsp peppercorn (optional) 1 tbsp sea salt ⅓ cup sugar 1 cup hot boiling water 1 cup white vinegar Get more kitchen tips and recipes, click the link in my bio. #cookingforteeny#pickle#pickledjalapenos#jalapeño#simplerecipe#diy#tiktokrecipe#CookingForTini

♬ Heirloom – Joshua Kyan Aalampour

Notes

Note 1:

I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.

Note  2: If you want to pickle to less spicy, take the jalapeños seeds out as much as possible. 

Keyword pickled jalapenos, pickled jalapenos recipe

Tried this recipe?Let us know how it was!