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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!
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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!
Ingredients in Pickled Jalapeños:
- jalapeño peppers
- apple cider vinegar, or white vinegar
- sugar (or honey) and salt
- bay leaf
- dried oregano
- garlic cloves
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.
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!
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:
- 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!Print
How to make easy homemade Pickled Jalapeños -a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!
- Slice jalapeños into 1/4″ slices and place in a pint or a 2-3 cup jar.
- 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.
- Pour the sauce pan contents over the sliced jalapeños, tucking the bay leaf and garlic along the side.
- Ready to eat in 30 minutes. They get even better after 24 hours. Store sealed in the fridge.
Keep sealed in the fridge for up to two months.
- 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
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