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Home / Recipes / Sauces & Dressings Recipes

Pickled Jalapenos

Published: Oct 9, 2023 · Modified: Mar 3, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 3 Comments

Jump to Recipe Pin Recipe
pickled jalapeno placed in a jar

Check out this quick Pickled Jalapenos Recipe, if you are searching for an easy condiment. These pickles are crunchy, a little sour, and have a spicy kick. Add them to salads or tacos, or enjoy them as a snack. Plus, customize it to suit your preference!

Jar of pickled jalapeños with fresh herbs on a wooden table.

I love that quick pickled jalapeno recipe. It takes under 10 minutes to make, uses minimal ingredients, and is straightforward.

Simply place the jalapeños in vinegar, add the hot brine, secure them in a glass jar, and pickled jalapenos will be ready to use within a day with a crunchy texture.

The pickled jalapenos recipe yields the pickles with the right amount of heat and retains their natural crunch, making each bite immensely satisfying. This makes them an excellent base for jalapeno cilantro sauce or jalapeno mayo, enhancing the flavors even more.

Jump to:
  • Why You'll Love This Recipe?
  • Ingredients
  • How To Make Pickled Jalapenos?
  • ♨️How To Adjust The Heat?
  • Recipe Tips & Tricks
  • Storage Ideas
  • How To Use?
  • FAQ
  • More Jalapeno Recipes
  • 📖 Recipe

Why You'll Love This Recipe?

⭐️Perfectly balanced heat & texture.

⭐️Homemade goodness that's quick and easy.

⭐️Perfect for gifting.

Ingredients

ingredients for the pickled jalapenos arranged in the kitchen counter
  • Fresh Jalapeños: Choose large, smooth peppers if you like your jalapenos less spicy. Wear gloves while slicing the jalapeños to protect your skin from the spicy oils.
  • White Vinegar: If you don't have white vinegar, you can substitute apple cider vinegar or rice wine vinegar (both have a different taste and flavor that tastes good, too). Avoid using distilled vinegar.
  • Water: Helps dilute the vinegar for the pickling brine. 
  • Garlic: Peel and smash them to give the pickles a depth of flavor. If you're not a fan of garlic or prefer a milder taste, you can omit it or reduce the amount according to your preference.
  • Sugar:
  • Salt: Use fine-grained salt to dissolve quickly in the brine. Kosher salt is a great alternative, but you may need to adjust the quantity.
  • Black peppercorns add mild, peppery flavors. You can reduce or omit them.
  • Mustard seeds: Gently crush them before adding them to the brine, which can release more flavor.
  • Fresh thyme: Thyme adds a pleasant herbal note to the pickles. You can substitute it with other herbs, such as dill or oregano.

How To Make Pickled Jalapenos?

  1. Wash the jalapeños thoroughly, pat them dry, and cut off the stems. Slice them into rounds or halves based on your preference.
making the hot brine
  1. Combine vinegar, water, garlic, sugar, and salt in a saucepan. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
the spices are in the clear glass jar for making pickled jalapenos
  1. Add smashed garlic, black peppercorns, and mustard seeds in a clear glass jar. Pack the sliced jalapeños tightly into the jar.
brine is added to the clear jar of pickled jalapeno
  1. Pour the hot brine over the jalapeños, making sure they are fully submerged. Seal the jar, let it cool to room temperature, and refrigerate minimum for a day to use.

♨️How To Adjust The Heat?

The heat of pickled jalapeños can vary greatly, even when they come from the same plant. Most of the heat comes from this white membrane, which contains a compound called capsaicin that gives jalapeños their spiciness.

By removing the seeds and ribs, you can reduce the heat. Keep in mind, though, that even after removing them, the flesh of the jalapeño will still retain some heat. The good news is that the heat mellows down once after pickling.

Recipe Tips & Tricks

  • Wear Gloves: If you have sensitive skin, always wear gloves when handling jalapeños. The chili oil, which contains capsaicin, is concentrated in the seeds and white membrane. Once it touches your skin, it can cause a burning sensation that is hard to get rid of.
  • Hot Brine is Key: Ensure the brine is hot when pouring it over the jalapeños. This helps the peppers absorb the flavors better and results in a crisper texture.
Close-up of sliced pickled jalapeños with a fork

Storage Ideas

You can use pickled jalapeños in tacos, nachos, salads, or as pizza toppings. Store the jar in the refrigerator once it reaches room temperature.

Store them in the refrigerator for about two months. Canning is another option if you want to store them for a longer period.

While pickling helps extend their shelf life, I wouldn’t recommend freezing them, as they tend to lose their crunchy texture, though the flavor remains the same.

How To Use?

  • Pizza & Burgers: Sprinkle some homemade pickled jalapenos and a zing.
  • Salads & Grain Bowls: Want to spice up your greens or grain bowls? Toss in some of these pickles.
  • Dips & Sauces: Blend these pickles into your salsas, guacs, or any sauce(similar to this spicy teriyaki sauce) you love. 

FAQ

Can I adjust the spiciness of the pickles?

Remove the seeds and rib(white membrane) before slicing the jalapeños for milder pickled jalapenos.

Do I have to use the optional spices?

The optional spices like black peppercorns and mustard seeds add extra flavor but are not essential. Feel free to omit them or experiment with other seasonings you prefer.

Can I reuse the brine for another batch of pickles?

Yes, you can reuse the brine for another batch of pickles. Strain it to remove any leftover jalapeños and store it in the refrigerator. However, note that the brine may become less flavorful with each use.

More Jalapeno Recipes

  • spicy Caesar salad tossed in a homemade spicy salad dressing with jalapeno and crushed red peppers.
    Spicy Caesar Salad
  • Spicy and sweet: Jalapeño Cranberry Sauce is a delicious, quick, for Thanksgiving!
    Jalapeno Cranberry Sauce
  • texas toothpick is coated with a flavorful batter and served with a dipping sauce
    Texas Toothpicks
  • A bowl of smooth jalapeño soup with a spoon and the cilantro
    Cream Of Jalapeno Soup

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.

📖 Recipe

pickled jalapenos recipe taste sweet and spicy

Pickled Jalapenos

Want to keep your fresh jalapeños for longer? Try this easy pickled jalapenos recipe! All you need is simple ingredients-made under 15 mins.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Servings: 8 Servings
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Ingredients

  • 10-12 fresh jalapeños
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic peeled and smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds

Instructions

Preparing the Jalapeños

  1. Wash and Dry: Wash the jalapeños thoroughly and pat them dry.
  2. Slice: Cut off the stems and slice the jalapeños into rounds or halves, depending on your preference.

Making the Brine

  1. In a saucepan, combine the vinegar, water, garlic, sugar, and salt.
  2. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
  3. Remove the saucepan from heat and let it cool for a few minutes.

Pickling the Jalapeños

  1. Place the mason jar, and add smashed garlic, black peppercorns, and mustard seeds at this stage.
  2. Then pack the sliced jalapeños tightly.
  3. Pour the hot brine over the jalapeños, making sure they are fully submerged. Leave about ½-inch of headspace at the top of the jar.
  4. Seal the jar with a lid and let it cool to room temperature.
  5. Once cooled, store the jar in the refrigerator.

Notes

To Refrigerate: Make sure the jar is tightly sealed to keep the pickles from drying out or absorbing unwanted odors. The pickled jalapenos can last for several weeks refrigerated.
To Freezer: Transfer the pickles to a freezer-safe container or a heavy-duty freezer bag. Freezing the pickles will help preserve them for up to three months, but the texture may turn soft once thawed.
To Thaw: To prevent contamination, thaw the pickles in the refrigerator for the best results. Also, avoid melting them at room temperature.
To Reheat: These crunchy pickled jalapenos are meant to be consumed cold, so reheating them is unnecessary. Once thawed, you can enjoy the pickles directly.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 874mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.1mg

Additional Info

Course Condiment
Cuisine American, Mexican
Author Sujatha Muralidhar
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Comments

    5 from 3 votes

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    Recipe Rating




  1. Kristen says

    July 30, 2024 at 3:00 pm

    I had a whole bunch of jalapenos and was looking for a way to use them. I'm so happy that I tried your recipe. It's fantastic!

    Reply
  2. chara says

    July 30, 2024 at 3:01 pm

    Made this earlier this morning and this is delicious, thanks for sharing this recipe. I am saving this recipe for my family to try!

    Reply
  3. Angela says

    July 30, 2024 at 3:32 pm

    This is perfect timing as our jalapenos are almost ready to harvest! Can't wait to try this. Thanks for sharing your recipe.

    Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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