Name: Homemade Pickled Jalapenos
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Ingredients: 1 cup water; 1 cup white vinegar (distilled, rice, or apple cider all work); 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 6-8 jalapeño peppers (depending on size and desired spice level)

Homemade Pickled Jalapenos

Love a bit of heat on your food? Look no further than these easy homemade pickled jalapenos! This refrigerator staple is surprisingly simple to make and adds a delicious kick to sandwiches, tacos, burgers, and more. Plus, they’re ready to enjoy in under an hour and will keep for weeks in your fridge.

Jalapenos are a popular type of chili pepper known for their moderate heat and crisp flavor. Pickling preserves them in a vinegar brine, creating a tangy and shelf-stable condiment. The beauty of this recipe is its customizability. Want them super spicy? Leave the seeds in! Prefer a milder flavor? Take out some or all of the seeds and ribs.

This recipe requires just a handful of ingredients: jalapenos, vinegar, water, sugar, and salt. In less than 30 minutes, you’ll have a jar of vibrant pickled jalapenos ready to elevate your favorite dishes.

Head over to our recipe for step-by-step instructions on how to make these delicious pickled jalapenos at home! They’re a great way to add a spicy and flavorful twist to your meals.

Questions I often get asked about this recipe:

Can I make these pickles spicier?
Absolutely! To increase the heat, leave the seeds and ribs in the jalapenos when you slice them. You can even add a red pepper flake or two to the brine for an extra kick.

How can I make them milder?
For a milder pickle, remove some or all of the seeds and ribs from the jalapenos before slicing. The seeds and ribs contain most of the capsaicin, the compound that gives chilies their heat.

Do I have to sterilize the jar?
While not essential, sterilizing the jar helps ensure the safety of your pickles and prevents spoilage.

Can I use a different type of vinegar?
Yes, you can substitute white vinegar with apple cider vinegar for a slightly sweeter and tangier flavor.

Can I add other flavors to the brine?
Sure! Experiment with different herbs and spices like black peppercorns, coriander seeds, dill weed, or even a bay leaf to add another layer of flavor to your pickles.

Can I pickle jalapenos whole?
Yes! You can pickle jalapenos whole. Just prick them with a fork a few times to allow the brine to penetrate.

What you need to make Homemade Pickled Jalapenos:

1 cup water

1 cup white vinegar (distilled, rice, or apple cider all work)

1 tablespoon granulated sugar

1 teaspoon kosher salt

6-8 jalapeño peppers (depending on size and desired spice level)

Spice mic (crushed chillies, cloves, black pepper) to taste

How to make it:

Sterilize the jar: Wash the jar and lid thoroughly with hot soapy water. Rinse well. Bring a pot of water to a boil. Carefully place the jar and lid in the boiling water for 5 minutes. Remove with tongs and let air dry on a clean kitchen towel.

Prepare the brine: In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat.

Prepare the peppers: Wash the jalapenos thoroughly. Wear gloves if you have sensitive skin or don’t want to risk getting pepper oil on your hands. Slice the peppers into rings or thin slices, depending on your preference. You can also leave them whole if you prefer. Tip: To adjust the spice level, remove some or all of the seeds and ribs from the peppers before slicing. You can add a spice mix of crushed chillies, black peppers and cloves to taste.

Pack the jar: Pack the sliced jalapenos into the sterilized jar.

Pour the brine: Carefully pour the hot brine over the jalapenos, filling the jar to within 1/2 inch of the rim. Use a spoon to push down the peppers to ensure they are submerged in the liquid.

Seal and cool: Wipe the rim of the jar clean. Secure the lid on the jar tightly. Let the jar cool completely on the counter for at least 30 minutes.

Refrigerate: Once cool, transfer the jar to the refrigerator and store for at least 24 hours before enjoying. The pickles will continue to develop flavor over time. They will keep for several weeks in the refrigerator.

Tips:

For a stronger garlic flavor, add a few cloves of smashed garlic to the brine.

Want them extra spicy? Throw in a whole red pepper flake or two!

Be sure to use a heat-safe glass jar and lid for safe canning.

Don’t eat the pickled peppers directly from the jar. Use a clean utensil to remove them to prevent contamination.

Latest Reviews:

Wow! – These were so easy to make and way tastier than store-bought pickles. They had the perfect amount of heat and tang. Thanks for the tip about removing the seeds for a milder option – perfect for my spice-averse family! Tally R.

I finally used up all those leftover jalapenos from my garden! – This recipe is a lifesaver. The pickles are crispy and delicious, and the brine is fantastic on tacos. I’ll definitely be making these again. John D.

Obsessed with these! – Added some garlic to the brine for extra flavor, and they came out incredible. So much better than the mushy pickles you get at the supermarket. Definitely recommend! Connor C.

Printable Recipe:

Yield: 1 pint jar