Transform ordinary jalapeños into zesty pickled jalapenos with this quick and easy recipe. Perfect for adding a kick of flavor to your favorite dishes or snacking on straight out of the jar. They are perfect for snacking, sandwiches, burgers, and adding to recipes.
Quick and Easy Pickled Jalapenos
These tasty bites are made with seven ingredients in about fifteen minutes. If you love peppers but have a tendency to stray away from jalapenos because of the heat, then this recipe is for you. A little bit of sugar really tames these jalapenos.
I love to add them to chili, tacos, burritos, enchiladas, nachos, omelets, and sandwiches. The possibilities are endless, as they add depth and flavor to almost any savory dish. If you like these, try pickled eggs, pickled red onions, and candied jalapenos.
How To Make Pickled Jalapeños
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
Start by adding the water, vinegar, sugar, salt, and garlic to a large saucepan over high heat. Bring the mixture to a low boil and stir in the sliced jalapeños and onions. Remove from the saucepan from the heat and let it sit for 10-15 minutes.
Using tongs, remove the peppers from the pot and place them in pint jars. Now, ladle the pickling brine over the peppers. Let them cool before covering them with the lids. Store the jars in the fridge.
Ingredients needed
- Vinegar: apple cider vinegar or white vinegar
- Granulated sugar
- Salt: sea salt or kosher salt
- Garlic: crushed or minced
- Jalapenos: Choose mild peppers that are uniformly green in color and free of striations or blemishes.
- Onion: preferably sweet yellow or Vidalia
Recipe Tips
- When working with jalapenos, wear gloves and do not touch your face. Wash up thoroughly after finishing.
- Other spices to experiment with include mustard seeds, black peppercorns, cumin seeds, or coriander.
- These pickled Pickled Jalapeno Peppers are not shelf-stable, and they must be refrigerated. Store in the fridge for up to two months.
- If you don’t have canning jars, let the peppers and solution cool down in the pot. Then, use an airtight container and store it in the refrigerator.
What to serve them with
The possibilities are endless, but a few of my favorites are:
- Tacos: crock pot chicken tacos, barbacoa tacos, breakfast tacos, ground beef tacos, and salmon tacos.
- Casseroles: tater tot breakfast casserole, hashbrown casserole, chile relleno casserole, and beef enchilada casserole.
- Sandwiches: Italian beef sandwiches, pizza burgers, ham and cheese sliders, and crispy chicken sandwich.
More Jalapeno Recipes
Pickled Jalapeno Recipe
Ingredients
- 1 cup water
- 1 cup apple cider vinegar or white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 cloves garlic crushed
- 10 jalapenos thinly sliced
- 1 medium sweet onion diced
Instructions
- In a large pot over high heat bring water, vinegar, sugar, salt and garlic to a boil.
- Add jalapenos and onions. Remove from heat and let sit for 10-15 minutes.
- Using tongs remove the peppers from the pot and place in pint jars. Ladle the pickling brine over the peppers. Let them cool before covering with the lids. Store the jars in the fridge.
Notes
- Choose mild peppers that are uniformly green in color and free of striations or blemishes.
- When working with jalapenos wear gloves and do not touch your face. Wash up thoroughly after finishing.
- If you are a garlic fanatic increase the crushed cloves to 3-4.
- These pickled peppers are not shelf stable and they must be refrigerated.
- If you don’t have canning jars let the peppers and solution cool down in the pot. Then use an airtight container and store in the refrigerator.
- Store in the fridge for up to two months.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Julie
These are so easy to make and are so versatile. A perfect condiment.
maryanne
I have been adding these to my tacos – they are so flavorful! Thanks for the recipe!
Biana
These pickled jalapenos look so good! Will be great on a sandwich or a taco.
Allyson Reed Zea
I buy at least one jar of pickled jalapeños every week, because my husband eats them so often! I’ve never actually tried to make them myself, so now I’m going to because it will save a lot of money! Thank you for the easy to follow steps!
April
Pickled jalapenos are so good! Sometimes I love just sneaking a couple right out of the jar.
Kristyn
Enjoy these in any type of Mexican food!! They are super easy to make. Always have them on hand!
Brandi
Hi Beth 🙂
How long will they last in the fridge? Can I leave out the onions? Thank you!
Beth Pierce
Hey Brandi! About 4 months and yes you certainly can leave out the onions.
Stephanie
Looks great and easy! I only have 4 jalapeños. How would I adjust the recipe?
Beth Pierce
I think I would halve the rest of the ingredients.
Jayne
Why can’t they be canned for shelf life?
Beth Pierce
You certainly can do that. But this recipe does not go into the whole canning process. If you are familiar with it then by all means go for it!
Sandra
I love that it is really easy! Thanks for the recipe!
Sara Welch
Enjoyed these on my sandwich for lunch today, and it was the perfect touch! So easy to make, and great to have on hand for so many recipes!
Toni
I would love to try this!! It looks really good and easy to do.
Beti | easyweeknightrecipes
I have never tried pickled jalapenos. These look really good!
Beth Pierce
Thanks Beti! They are delicious!!
katerina @ diethood.com
I love everything pickled! Can’t wait to try this! Sounds SO good!
Catalina
These are so perfect for my husband! He will thank you for this!
Jen
Excited to add these to my morning omelettes! Just the bit of kick I crave in the morning to get me going. Thanks!