Pickled Jalapenos are a happy burst of peppery spice and bright tang, giving life to sandwiches, soups, burritos, eggs and more.  The possibilities are endless!  

How to make homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!

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

Pickled Jalapeños have become a staple in our house.  Mild to medium spice these delicious gems add a perfect spark to so many dishes.  They are fast and easy to make with pantry staples.  Apple cider vinegar adds amazing flavor and boosts up nutrition.  We accent the peppers with garlic, bay leaves and oregano.   Sugar balances out the heat, so if you like more spice you can cut the sugar back.  Or leave the sugar out add honey (after boiling to preserve the nutrients).

This is a definite recipe to play with to find your preferred flavor preference.  You could add cumin seeds or mustard seeds or fennel seeds, play around with different herbs.  Let us know what you create!

jalapeños

Ingredients in Pickled Jalapeños:

slicing jalapeños

How to make Pickled Jalapeños in 2 steps:

Step One:  Slice jalapeños 1/4 inch thick.  No need to remove seeds.  Place them in a jar that has a sealing lid.

saucepan with ingredients to boil

Step Two:  In a saucepan combine water, vinegar, sugar, salt, garlic, bay leaf, oregano and peppercorns.

Bring to a boil, turn off the heat, let sit for 5 minutes and then pour over sliced jalapeños.

That’s it- super easy! Ready in under 30 minutes, these pickled peppers are so much better than store bought!

How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!

FAQ Section:

Are Pickled Jalapenos hotter than Fresh?

No-pickling the jalapeno peppers actually mellows their heat.

Are pickled jalapenos healthy?

Jalapenos are high in vitamins A and C and potassium and contain capsaicin, a compound known for its many health benefits.

How long do pickled Jalapeno’s last?

They keep for at least 2 months in the fridge and get even more flavorful with time!

More pickled recipes you may enjoy:

How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!

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

~Tonia

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How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!

Pickled Jalapeños Recipe

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 1 pint 1x
  • Category: condiments, pickles
  • Method: stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!


Ingredients

Scale
  • 78 fresh jalapeños, or enough to fill a pint jar.
  • 1 cup water
  • 1 cup cider vinegar, or white vinegar
  • 2 teaspoons sea salt
  • 2 tablespoons sugar, (or 1 1/2 tablespoons of honey)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 5 peppercorns
  • 2 garlic cloves, cut in half

Instructions

  1. Slice jalapeños into 1/4″ slices and place in a pint or a 2-3 cup jar.
  2. In a sauce pan, combine water, vinegar, salt, sugar, bay leaf, oregano, peppercorns, and garlic bring to a boil and remove from heat.  Let sit 5 minutes.
  3. Pour the sauce pan contents over the sliced jalapeños, tucking the bay leaf and garlic along the side.
  4. Ready to eat in 30 minutes.  They get even better after 24 hours.  Store sealed in the fridge.

Notes

Keep sealed in the fridge for up to two months.

Nutrition

  • Serving Size: 4 jalapeños
  • Calories: 15
  • Sugar: 2 g
  • Sodium: 312 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0.4 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Keywords: pickled jalapeño, pickled jalapeños, how to pickle jalapeño peppers, homemade pickled jalapeños

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Comments

  1. Is there an alternative one could use instead of vinegar? Lemon/lime juice maybe? If so, how would that affect the quantity? Thanks 🙂

    1. We haven’t tried with citrus. It sounds interesting though! If you try it let us know!

  2. Yum! We love snacking on these as well as using them on sandwiches, salads, and bowls. About to make a second batch!