Pickled Jalapeno Peppers

Pickled jalapeno peppers are easy to make in 15 minutes! They add a happy burst of flavor to tacos, burritos, nachos, quesadillas, sandwiches, burgers,  salads, soups, and more.  The uses are truly endless!

To listen is to continually give up all expectation and to give our attention, completely and freshly, to what is before us.  To listen is to lean in, softly, with a willingness to be changed by what we hear. ~ Mark Nepo

Why you’ll love our Pickled Jalapeno Peppers

These pickled jalapeño peppers were a staple in our restaurant! They only take a few minutes to make and can keep 1-2 months in the refrigerator, that is, if they last that long! We store them right next to our pickled red onions – both are incredible flavor boosters!

These delicious gems add the perfect spark of flavor to so many dishes- we love them over tacos, enchiladas, and soups, but trust me, you’ll find a hundred ways to use them, I promise! It’s a great way to preserve extra jalapenos if you can’t use them up.

Ingredients in Pickled Jalapeño Pepper Recipe

• Fresh jalapeño peppers- the star of the recipe. Choose green chillies that are firm and unblemished.
• Vinegar: Use white vinegar  for the best “clear” color, or substitute apple cider vinegar.  Apple cider vinegar adds amazing flavor and boosts the nutrition.
• Sugar (or honey)- optional.  Sugar balances out the heat, so if you prefer more spice, you can reduce or even omit the sugar. We like using honey, but it’s up to you.
• Salt – to add depth to the pickle brine.
• Fresh garlic cloves, or substitute with onion or shallot.
• Optional Additions: bay leaf, dried oregano, black peppercorns

How to make Pickled JalapeNo Peppers

Step One:  Slice jalapeños 1/4 inch thick.  If you are sensitive to heat, wear rubber gloves. No need to remove the seeds.  Place them in a pint jar with a lid.

Step Two:  In a saucepan or small pot, make the pickling liquid. Combine water, vinegar, sugar, salt, garlic clove, bay leaf, oregano and black peppercorns. Bring to a boil, turn off the heat, let sit for 5 minutes and then pour into the jar, over the sliced jalapeños. Let cool uncovered, then refrigerate.

Storing Pickled Jalapenos

They are ready to eat once chilled, but will taste better and better with each passing day. Pickled jalapeno peppers will keep up to 2 months in an airtight container in the fridge.

Variations

• Add spices: whole coriander seeds or cumin seeds.
• Add fresh herbs, such as cilantro or oregano, but add only if you plan to consume them within a few days.
• Add other veggies: onions, shallots, or thinly sliced carrots or radishes are nice too!
• Use other chilies! This same technique can be applied to other types of fresh chilies.
• Pickle them whole. Yes you can pickle them whole. Simmer entire jalapenos in the pickling liquid for 3-4 minutes, then let cool.

How to use Pickled Jalapenos

Make a big batch of pickled jalapeno peppers and serve them with your favorite Mexican recipes!

• We love them over bowls! Like these Spicy Mexican Shrimp Bowls and Oaxacan Bowls.
• Or serve them with enchiladas like: Easy Chicken Enchiladas or Farmers Market Vegetarian Enchiladas 
• Add to tacos! Shrimp Tacos, Portobello Mushroom Tacos or Easy Baked Tacos
• Spice up your breakfast! Add to Breakfast Tacos, Chilaquiles, or Huevos Rancheros

More Favorite Pickling Recipes

• Quick Pickled Vegetables
• Pickled Red Onions
• Pickled Shallots
• Quick Pickled Zucchini and Summer Squash
• Moroccan Pickled Eggplant

Hope you enjoy these Pickled Jalapeños.  Let us know your favorite ways to eat them!

~Tonia

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