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!
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!
Ingredients in Pickled Jalapeños:
- jalapeño peppers
- apple cider vinegar, or white vinegar
- sugar (or honey) and salt
- bay leaf
- dried oregano
- peppercorns
- 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.
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!
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:
- 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
Pickled Jalapeños Recipe
- 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
- 7–8 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
- 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.
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
Is there an alternative one could use instead of vinegar? Lemon/lime juice maybe? If so, how would that affect the quantity? Thanks 🙂
We haven’t tried with citrus. It sounds interesting though! If you try it let us know!
Yum! We love snacking on these as well as using them on sandwiches, salads, and bowls. About to make a second batch!
Nice! We love these too.
Turned out great!
wonderful! Thanks Erik.
can these reciepe be sealed and put in a water bath (canned) for later use?
Yes though I have not done it.