Name: Homemade Pickled Jalapenos
Prep time: 15 min
Cook time: 10 min
Total time: 1 d 55 min
Yield: 1
Ingredients: 1 cup water; 1 cup distilled white vinegar or apple cider vinegar (5% acidity); 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 6-8 jalapeño peppers, washed, stems removed, and thinly sliced; Optional flavorings, to taste: crushed red pepper flakes, whole cloves, black peppercorns, smashed garlic, coriander seeds, dill or bay leaf

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. Allow at least 24 hours of chilling before serving. Keep them refrigerated at 40°F (4°C) or below and use within 3 days of preparation.

Jalapenos are a popular type of chili pepper known for their moderate heat and crisp flavor. Pickling gives them a tangy flavor, but this uncanned refrigerator recipe is not shelf-stable. The beauty of this recipe is its customizability. Want them spicier? Leave the ribs and 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. Allow about 25 minutes for preparation and heating, about 30 minutes of brief cooling, and at least 24 hours in the refrigerator before serving. The yield is about 1 pint, depending on pepper size; you may have extra brine.

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. Most of the heat comes from the pale inner ribs and seed-bearing tissue; removing the seeds alone will not remove all the heat.

Do I have to sterilize the jar?
Follow the jar-sterilizing directions below to reduce contamination, and prepare the lid according to its manufacturer’s instructions. Sterilizing an empty jar does not make the filled pickles shelf-stable.

Can I use a different type of vinegar?
Use distilled white vinegar or apple cider vinegar labeled 5% acidity. Keep the listed 1 cup vinegar to 1 cup water ratio; do not use lower-acidity or homemade vinegar.

Can I add other flavors to the brine?
Yes. The optional flavorings listed below include garlic, herbs and whole spices. Add them to taste without changing the vinegar and water amounts, and follow the same refrigeration and 3-day storage limit.

Can I pickle jalapenos whole?
For this recipe, slice the jalapenos into thin rings so the brine can reach the cut surfaces. Use a recipe written for whole peppers if you want to leave them whole.

What you need to make Homemade Pickled Jalapenos:

1 cup water

1 cup distilled white vinegar or apple cider vinegar (5% acidity)

1 tablespoon granulated sugar

1 teaspoon kosher salt

6-8 jalapeño peppers, washed, stems removed, and thinly sliced

Optional flavorings, to taste: crushed red pepper flakes, whole cloves, black peppercorns, smashed garlic, coriander seeds, dill or bay leaf

How to make it:

Sterilize the jar: Wash a pint-sized mason jar in hot, soapy water and rinse. Submerge the empty jar in boiling water for 10 minutes below 1,000 feet elevation; add 1 minute for each additional 1,000 feet. Keep the jar warm until filling with hot brine. Prepare the lid according to the manufacturer’s directions.

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 under running water. Wear food-safe gloves and avoid touching your face. Trim off the stems and slice the peppers into thin rings. Tip: To adjust the spice level, remove some or all of the seeds and ribs from the peppers before slicing.

Pack the jar: Pack the sliced jalapenos into the warm prepared jar, adding any optional flavorings to taste. If the peppers do not fit, use an additional prepared jar rather than overfilling.

Pour the brine: Pour in enough hot brine to cover the peppers, leaving 1/2 inch of space below the rim. Use a clean spoon to release trapped air and keep the peppers submerged. You may have unused brine; do not dilute it with extra water.

Seal and cool: Wipe the rim, fit the lid, and set the jar on a heatproof surface. Cool briefly, about 30 minutes, then refrigerate promptly; do not wait for it to cool completely. Refrigerate within 2 hours of preparation, or within 1 hour if the room is above 90°F.

Refrigerate: Keep at 40°F (4°C) or below and chill for at least 24 hours before serving. Label with the preparation date and use within 3 days of preparation. These refrigerator pickles are not shelf-stable and must stay refrigerated, even before opening.

Tips:

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

For extra heat, add crushed red pepper flakes to taste as an optional flavoring.

Use a mason jar suitable for hot filling and keep it warm before adding hot brine. This is not a canning recipe: keep the filled jar refrigerated and use within 3 days of preparation.

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.

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