Pickled Jalapenos Recipe

The BEST recipe for easy homemade pickled jalapeños from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.

Easy Homemade Pickled Jalapeños

The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.

Prep: 10min

Total: 45min

Yield: 1

Serving Size: 1 jar

Nutrition Facts: servingSize 1 jar, calories 340 kcal, Carbohydrate 70 g, Sodium 13984 mg, Sugar 62 g, Protein 3 g, Fat 1 g, Saturated Fat 0.3 g, Fiber 8 g, unSaturated Fat 0.4 g

Ingredients:

• 20 jalapeños (sliced, stems discarded)
• 2 cloves garlic (smashed and peeled)
• 1¼ cup distilled white vinegar
• 1¼ cup filtered water
• 1/4 cup sugar (optional as this is for flavoring)
• 2 tablespoons kosher salt

Instruction:

1. In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
2. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
3. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Pickled Jalapeños

These pickled jalapeños are the perfect sweet & spicy addition to salads, tacos, burgers, and more! The longer they sit it the fridge, the sweeter and milder they’ll become.

Prep: 5min

Total: 10min

Yield: 2

Ingredients:

• 10 jalapeños (thinly sliced)
• 2 whole garlic cloves (peeled)
• 1 cup white distilled vinegar
• 1 cup water
• ⅓ cup cane sugar
• 1 tablespoon sea salt

Instruction:

1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

How to Make Pickled Jalapeños

Learn how to make pickled jalapeños with 5 simple ingredients in 3 easy steps! This pickled jalapeño recipe is one you’ll come back to time and time again. Enjoy pickled jalapeños on nachos, sandwiches, pizza, and so much more.

Prep: 1440min

Total: 1445min

Yield: 20

Ingredients:

• 4-5 jalapeños, washed and thinly sliced (about ⅛ inch)
• 1 clove garlic, peeled and smashed
• ¾ cup filtered water
• ¾ cup distilled vinegar
• 2 tablespoons cane sugar or granulated white sugar
• 1 teaspoon kosher salt

Instruction:

1. Add sliced jalapeños and smashed garlic clove to a 16 ounce mason jar.
2. Add water, vinegar, sugar, and salt to a small pot over medium heat. Bring to a boil, then remove from heat, whisking to ensure the sugar and salt completely dissolve.
3. Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours.
4. Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.

Pickled Jalapenos Recipe

This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!

Prep: 5min

Total: 10min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 151 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 6998 mg, Fiber 3 g, Sugar 20 g, servingSize 1 serving

Ingredients:

• 5-6 jalapeno peppers (sliced)
• 1 cup white vinegar
• 1 cup water
• 1 clove garlic (smashed)
• 1 tablespoon honey (or use sugar)
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon Mexican oregano
• 1 teaspoon peppercorns

Instruction:

1. First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
2. Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
3. Give it a quick stir, then remove the brine from heat. Cool slightly.
4. Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.

Pickled Jalapeno Peppers Recipe

FAQ

How long do homemade pickled jalapeños last?

Why add carrots to pickled jalapeños?

What is the best way to preserve jalapeno peppers?

Can I pickle jalapenos without canning?