Easy Homemade Pickled Jalapeños

I needed a way to make Easy Homemade Pickled Jalapeños and fast. In the past year I think it’s safe to say between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapenos.

Easy Homemade Pickled Jalapenos www.SimplyScratch.com

I’ve become strangely addicted to the vinegar-y tang and of course the heat and could eat them out of the jar. However, these easy homemade pickled jalapeños are delicious on anything from tacos to pizza to pulled pork.

Easy Homemade Pickled Jalapenos 2 www.SimplyScratch.com

When I used up the last of the jar I had bought at the store, I randomly thought ‘if I made a big jar of my own easy homemade pickled jalapenos then I wouldn’t run out all the time’. *light bulb*

And that was how the idea pickling my own jalapenos was born.


I’m quickly becoming quite the fan of refrigerator pickling. I have to say, it’s pretty easy and this recipe is crazy simple. You just need about 15 large jalapenos, two cloves of garlic and then vinegar, water, sugar, salt and a jar to fit all of it in.


First wash and pat dry the jalapenos. Then trim the stems off all the jalapeños and slice them into rings.



Set them off to the side for a moment.


Next, in a medium sauce pan; drop in two peeled and slightly crushed cloves of garlic.


Then pour in 1 cup of filtered water  and 1 cup of distilled white vinegar.



Next measure and add in 4 tablespoons of sugar and 2 tablespoons kosher salt.



Bring those to a boil, stirring until the sugar and salt are both dissolved.

add jalapenosadded

Next add the sliced jalapenos into the vinegar bath and remove the pot off of the heat. I did my best to press the sliced peppers down into the liquid.



After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that olive-y green color.

use tongsfill'er up

Use tongs to remove the jalapeños and place them into a clean jar. Pack the jar FULL of ALL the pickled jalapenos.


top with pickling liquids

Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.

spicy goodness

I’m not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Yes my mouth was on fire, but it was a delicious sort of pain and so worth it.

pickled perfection

Let these cool down to room temperature before slapping a lid on a popping them into the fridge.

Easy Homemade Pickled Jalapenos 2 www.SimplyScratch.com

If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that ugly-green-color while in the fridge.

NOTE: This is not a canning recipe. I still, after 8 years of blogging, have not learned to can. With that said, I personally would treat these homemade pickled jalapeños as I would any opened jar of pickled produce in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the heat will mellow out the longer they are in your fridge. If they last long, that is.

Enjoy! And if you give this Easy Homemade Pickled Jalapeños recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Homemade Pickled Jalapenos www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 1 pint sized jar

Easy Homemade Pickled Jalapeños

Easy Homemade Pickled Jalapeños
The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños pickled and jarred.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 15 to 20 large jalapeños, sliced, stems discarded
  • 2 garlic cloves, smashed and peeled
  • 1 cup distilled white vinegar
  • 1 cup filtered water
  • 4 tablespoons sugar
  • 2 tablespoons kosher salt


In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

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.

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.

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.


NOTE: This is not a canning recipe. I still, after 8 years of blogging, have not learned to can. With that said, I personally would treat these taqueria style pickled jalapeños as I would any opened jar of jalapeños in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the heat will mellow out the longer they are in your fridge. If they last long, that is.

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266 Responses to “Easy Homemade Pickled Jalapeños”

  1. #
    Ari — May 23, 2013 at 7:39 am

    Oh yes please! We LOVE pickled jalapeños!

  2. #
    Tieghan Gerard — May 23, 2013 at 8:16 am

    Thank you!! We go eat way to many jars of these and I am so excited to make my own!

  3. #
    Heather (Heather's Dish) — May 23, 2013 at 8:19 am

    I swore up and down I’d never like pickled jalapenos, but now I can’t imagine nachos or salads without them! Pinning this – the peppers are so cheap, so surely it’s a less expensive way to feed this addiction, right? 😉

    • simplyscratch replied: — May 23rd, 2013 @ 2:35 pm

      Absolutely! 🙂

  4. #
    Shelly @ Pastry Shells — May 23, 2013 at 8:27 am

    I’m so glad to know how these are made! Can’t wait to try making these on my next canning weekend! Thanks!

  5. #
    Helena Mouta — May 23, 2013 at 8:45 am

    Great idea! You know, canning them would actually be really even easier than pickling them… All you’d have to do is use a sterilized jar (wash it in the dishwasher and use it straight away, that should be enough), put the lid on while they are still piping hot, screw it on really tight and turn them upside down. This will force the air out of them and create a vacuum and there you have it, your very own canned pickled jalapeños! Give it a try sometime 🙂

    • simplyscratch replied: — May 23rd, 2013 @ 2:34 pm

      I will! Thanks for the tip!

    • Danielle replied: — September 16th, 2016 @ 2:00 pm

      Thank you for this!

      • Laurie McNamara replied: — September 20th, 2016 @ 9:51 am

        You’re welcome, Danielle!

    • Sandy replied: — July 13th, 2018 @ 10:40 am

      Exactly! Let them cool 24 hours. They’re shelf stable and make great Christmas gifts!

      • Laurie McNamara replied: — July 21st, 2018 @ 11:58 am

        Thanks for taking the time to make these pickled jalapeños, Sandy!

  6. #
    Bama Girl — May 23, 2013 at 10:38 am

    Hi Laurie! These sound delicious! I can hardly wait to get some fresh from the garden! It will be awhile, but at least I have the recipe! Thanks for sharing! Blessings from Bama!

  7. #
    Rouge — May 23, 2013 at 2:07 pm

    Is it possible to use a mason jar or is it a special kinda jar? Can’t wait to try this.

    • simplyscratch replied: — May 23rd, 2013 @ 2:33 pm

      Any pint size jar will do 🙂

  8. #
    Lauren @ Climbing Grier Mountain — May 23, 2013 at 2:42 pm

    These are “”bleeping** epic. That is all.

    • simplyscratch replied: — May 23rd, 2013 @ 9:43 pm

      HA! This is why I love you!

  9. #
    Michelle — May 23, 2013 at 6:02 pm

    I have to try this! I love those pickled jalapenos. And I’ve made pickled carrots and pickled onions at home so why not jalapenos!

  10. #
    Chung-Ah | Damn Delicious — May 23, 2013 at 7:31 pm

    Who knew that pickling jalapenos was this easy?!

  11. #
    Herbivore Triathlete — May 23, 2013 at 8:14 pm

    I grow my own jalapenos and love pickling them!

  12. #
    Lane @ Supper for a Steal — May 24, 2013 at 7:30 am

    Awesome! I’m going to have to try this when I get a plethora of jalapenos.

  13. #
    Julie @ Texan New Yorker — May 24, 2013 at 11:59 am

    I love pickled jalapenos, too! I started making my own several years ago. Word of warning: once you taste homemade, you can never go back to store bought as I’m sure you’ve already figured out! 🙂

  14. #
    Connie — May 24, 2013 at 5:34 pm

    Hi Laurie. Love your blog and delicious recipes. I have to ask about the filtered water. I have never seen it at the stores. Is it like distilled water? Can’t wait to make your jalapenos. We also go thru alot of jars.

    • simplyscratch replied: — May 26th, 2013 @ 10:30 am

      HI Connie! Distilled would be perfect! You could also use filtered bottled water or if you have a filtration system on your home 🙂

  15. #
    Sarah Smith — May 29, 2013 at 8:42 am

    I cannot even begin to express how easy and delicious these are! I love pickled jalapenos, but the thought never occurred to me to make them at home . . . not sure why.

    Our pepper plants are so prolific. We end up throwing so much away or letting it go to seed on the vine. NEVER AGAIN.

    Cannot.stop.eating.these . . . .

  16. #
    Jon — June 11, 2013 at 6:22 pm

    How necessary is the sugar? I’m working through a Paleo-esque month that totally eliminates any sweetener. (Whole 30)
    I’d like to try this with some other veggies as well, not sure how much of a difference the sucrose makes to the flavor profile.


    • simplyscratch replied: — June 11th, 2013 @ 10:40 pm

      Hi Jon, I’m in no way a pickling professional… but I think the sugar is just for the flavor. If you wanted to try to make them with out I’d be anxious to hear how it turned out. Since the ingredients are pretty cheap I think it’s worth a shot to try it out! 🙂

  17. #
    kt — June 14, 2013 at 8:40 pm

    if i don’t want to chop them and want to keep them whole, how does that change the recipe??

    • simplyscratch replied: — June 14th, 2013 @ 11:05 pm

      You may need two or more jars because it could be hard to pack them all in. SO I would think you may need to up the amounts of the liquids as well.

  18. #
    Darryl — June 16, 2013 at 7:05 pm

    I didn’t see it mentioned if you cover the pot after adding the jalapenos. Yes or no?

  19. #
    Brittany — June 24, 2013 at 9:00 pm

    For those of you who are looking for no sugar or just another option I actually ferment mine. I make a brine with 4 cups water and 1-1 and 1/2 tbsp of Celtic sea salt. Pour over sliced jalapeños and keep them loosely covered (so air can escape) for about a week. Healthy digestive enzyme goodness. Make sure to keep jalapeños under the brine line (I use an inverted 4oz mason jar cover with a weighted cup on top). It’s easy and healthy!

  20. #
    Julie — July 24, 2013 at 12:24 pm

    I can all of my fruit with Sucralose (aka:Splenda).
    It works, just fine.
    I use a water-bath canner, and I’m going to try these with an equal amount of splenda. The vinegar is the preservative, here.
    Thanks for an EASY recipe! 🙂

  21. #
    Cheri — August 17, 2013 at 5:05 pm

    Thank you for posting this absolutely fantastic recipe! My husband LOVES pickled peppers and our pepper garden is in overdrive (I can only make so many jars of salsa…), so your recipe is just the ticket! I might even add a few lightly steamed carrot slices and a touch of oregano to a few jars so we have “restaurant-style” pickled peppers and carrots. 🙂 Either way, you have saved the day! Thanks! 🙂

  22. #
    Terri Miller — August 17, 2013 at 6:46 pm

    Great idea! Just wanted to add my two cents. I’ve preserved food for years by canning and freezing. Your recipe is GREAT! I have a couple of comments to add to the other comment questions:

    1. If you plan on canning anything, please make sure that everything is sterilized. To sterilize glass jars, put them in boiling water and let them boil a few minutes. Dishwashers don’t get them hot enough. You could be packing in some nasties if you don’t boil.

    2. Pickled jalapenos are great without sugar, too.

    3. For a treat to your digestive track try apple cider vinegar instead of the white. It’s awesome.

    We’re getting ready to can a bunch! Love that you put garlic in!!

    • simplyscratch replied: — August 17th, 2013 @ 8:26 pm

      Hi Terri! I’m so glad you stopped by and added your two cents! Thank you 🙂

  23. #
    Melanie @ carmelmoments.com — August 21, 2013 at 1:17 pm

    I’m gonna try this recipe today with my jalapenos. The recipe my hubby has been using is good but I’m gonna switch it this time and see if he notices the difference. 🙂 I say hubby because I can’t stand the heat but my boys love it!

  24. #
    jar — August 24, 2013 at 12:40 pm

    what kind of jar is needed dont want to buy a case of jars

    • simplyscratch replied: — August 24th, 2013 @ 12:51 pm

      You could really divide these among any jars you have 🙂

  25. #
    jar — August 24, 2013 at 1:08 pm

    how long do they stay good in fridge

    • simplyscratch replied: — August 24th, 2013 @ 2:15 pm

      Well they are good for at least 3-4 months 🙂

  26. #
    Ryan K. — September 1, 2013 at 3:41 pm

    Best nacho peppers ever. Just fill a BALL jar with fresh cut peppers, pour in the listed liquid and garlic, boiling. Seal the top and let sit until the lid pops – they can themselves. I still refrigerate. They turn out so good and they will still change color without simmering or boiling the peppers. Add a few chunks of carrot, they taste good too. The peppers are HOT and don’t get mushy or slimy like the store bought kind, which are very pickley. Great recipe, thanks. Note: DON’T ADD ANY PICKLING SPICE.

    • simplyscratch replied: — September 1st, 2013 @ 5:15 pm

      Thank you Ryan for coming and leaving a comment and a tip! That’s really good to know!

  27. #
    Greg — September 1, 2013 at 9:57 pm

    We have 3 large jalapeno plants loaded with fruit and can’t wait to jar them using this recipe, thanks for sharing! One question, how long do you think they will last in the fridge before going bad?

    • simplyscratch replied: — September 2nd, 2013 @ 8:33 pm

      Hi Greg, ours lasted months and we actually went through the jar before the jalapenos ever went bad. So I’d say 4-6 months for sure 🙂

  28. #
    Michelle Henderson — September 2, 2013 at 6:28 pm

    Thank You so much. These came out perfect. My mom and I love to can food and we canned them. So simple. I added carrot slices and onion slices like the “restaurant” one. Perfect!

  29. #
    Cheryl — September 4, 2013 at 4:54 pm

    How long do the pickled jalapenos last in the fridge?

    • simplyscratch replied: — September 4th, 2013 @ 10:33 pm

      Hi Cheryl, 4-6 months… if they last long 🙂

  30. #
    Kay — September 7, 2013 at 7:59 pm

    My husband sliced and I did the rest. We even put some baby carrots and small green tomatoes into the mix. What a great and simple recipe.

    • simplyscratch replied: — September 7th, 2013 @ 9:04 pm

      I’m definitely trying that next time! Spicy pickled carrots? mmmm!

  31. #
    Vidya Sury — September 15, 2013 at 10:25 am

    I had exactly the same experience – and will never forget the day I first made my own homemade jalapenos! 😀 Except they were kinda reddish and looked gorgeous.

    I just wondered – can we do the same with the fresno red variety? 😀

    I may as well confess I had a hard time not drooling all over the keyboard! 😀

  32. #
    Gregg in Italy — September 16, 2013 at 6:43 am

    Im gonna give these a shot today. I know alot have asked about the length of time, but is that time based on after you reopen them to start munching them down? Or is it still the 4-6 mths after you make them? I have 6 plants with maybe about a dozen jars worth of peppers on them. Here in Italy they only sell canned/jarred. So I would need these to last until next years harvest.

    • Joni replied: — September 30th, 2018 @ 10:53 pm

      If you can with a water bath then they should be shelf stable at least a year. After you open a jar keep it in the refrigerator and it should be good up to 6-9 months because of the vinegar. You can google water bath canning and make sure you boil your jars to sterilize before canning to make sure you have a safe vessel to put your food in.

      • Laurie McNamara replied: — October 1st, 2018 @ 8:15 am

        Great info, Joni!

  33. #
    mike — September 21, 2013 at 8:45 pm

    just did the exact recipe but with serano peppers and it turned out great

    • simplyscratch replied: — September 23rd, 2013 @ 10:09 pm

      Ooooh! I’ll have to try this!

  34. #
    Kathy — October 9, 2013 at 5:23 pm

    Hi! I read this earlier this year and knew I wanted to try this so now that I am running out of tomatoes for making salsa with all my peppers, I want to pickle some. I am wondering why you specify filtered water for this. I am on a well so there’s’ no chemicals being added to my water but it is hard and we don’t have a softener; anything to do with these topics?
    I look forward to hearing from you! Thank you!!

    • simplyscratch replied: — October 10th, 2013 @ 7:13 pm

      Hi Kathy! I really think it is a personal preference and honestly I’m not sure what would happen if you used hard,non-filtered water. I’m not a canning/jarring expert so maybe try Googling it and seeing what you get from the internet 🙂

  35. #
    Dan — October 10, 2013 at 2:09 pm

    I can’t wait to try this recipe!

    By far, the most successful thing in my garden is my jalapeno plants. I guess there are no natural predators in my area that like spicy!

    I’ve harvested about three dozen peppers from my two plants four times since I planted them in April. I need more jalapeno ideas! :O

  36. #
    Daryl — October 11, 2013 at 10:19 am

    After bottled the jalapenos and topped them off with the brine, I sliced up some baby carrots and soaked them with a little diced white onion and a few of the cooked jalapenos. Chill and you have a delicious side for Mexican food.

  37. #
    Jeff K. — October 17, 2013 at 9:59 pm

    Just finished my 2nd batch of these. Terrific and easy recipe. They taste better than any jalapeno I’ve bought! Thanks!

  38. #
    April — November 3, 2013 at 6:44 pm

    This is the second batch that I’ve canned. First time was about 5 jars, I’m expecting 10 with this batch. Ever since the first set I gave my sister and mom, they’ve been begging for more. We are down to our last jar, and these were especially a hit tailgating this year. Excellent recipe, thank you!

  39. #
    Andy — November 6, 2013 at 8:42 pm

    I became addicted to hot peppers this year when I couldn’t take any medicine for colds & coughs due to bad interactions with other meds (peppers are an excellent remedy by the way). When my fresh ones ran out I found myself buying them at the store, but with way too much sodium for my high blood pressure. So I bought some fresh ones today, followed your recipe but with 1/2 the salt and they turned out great. Cutting it to 1/4 or less next time to see how low I can take it and still get a good taste.

  40. #
    T.R. — December 12, 2013 at 12:45 am

    These are delicious. Nothing fancy just down home goodness.

    • simplyscratch replied: — December 12th, 2013 @ 10:22 pm

      Glad you liked them 🙂

  41. #
    Dennis Keeny — January 4, 2014 at 3:33 pm

    I just made my 1st batch and really like them. However, I would like to make them crunchier. Can I accomplish this by leaving them in the hot brine for 5 minutes before putting them in the jar with the brine? Or, should I blanch them as soon as I remove them from the brine?

    • Danny thurman replied: — December 17th, 2016 @ 5:19 pm

      I canned and sealed my jalepenos . I forgot to include canning salt, what can I do?

      • Laurie McNamara replied: — December 17th, 2016 @ 7:12 pm

        Hi Danny, I’m honestly not sure as I’m unfamiliar with canning. I would try doing a Google search and see what comes up.

  42. #
    joanna — January 23, 2014 at 5:42 pm

    Please warn people to wear gloves when handling Jalapenos!!!

  43. #
    Elizabeth — January 26, 2014 at 3:57 pm

    Thanks so much for this recipe! I grocery shop at Trader Joe’s a LOT and for some reason, you can only buy jalapenos in bulk there. I used only 1 for a recipe this past week and will use the rest to make this!


  44. #
    Sarah @ Devour — January 26, 2014 at 5:27 pm

    This just made my day! I have to buy jalapeños in packages of 6-8 and the extras always go bad. We also buy jars of pickled jalapeños weekly – I just never put two and two together. Thank you for the amazing recipe!

  45. #
    Le — March 5, 2014 at 11:07 am

    Thank you so much foe sharing this recipe. I make this so many time already. People at our restaurant loved this so much, again thanks. I ‘m so addicted to your website(recipes), I can’t stop reading it the instructions are so easy to follow even thought my English is so little , I just like a good book I can’t put it down. I’m so glad I found your website . Best cooking recipes/instructions ever. Thank you so much!!!!!

  46. #
    Heidi — March 6, 2014 at 9:55 am

    Thanks for the pickled jalapeno recipe. I freeze my extra jalapenos. Do you think it would work to make the pickled jalapenos with the frozen peppers?

    • Laurie McNamara replied: — March 11th, 2014 @ 1:45 am

      Great question Heidi, I personally would think so. I’m not positive but If you give it a whirl please come back and let me know 🙂

  47. #
    Charlie — March 30, 2014 at 7:32 am

    Thank you for this recipe I have been searching for one that didn’t require pounds of peppers. I will be trying this tonight. Thank you again!!

  48. #
    Matt — April 19, 2014 at 7:32 pm

    I freaking love these things. I started making them maybe six months ago and am currently eating them at a rate of about 1.5 recipes/week.

    Note for the person above who asked about pickling frozen chiles — when you freeze them, the water expands, rupturing the cell walls. Thus, they’ll be quite soft when thawed. My personal opinion is that the reason this recipe is so excellent is that the chiles remain crisp while still getting a nice briny flavor.

    • Laurie McNamara replied: — April 21st, 2014 @ 11:03 pm

      So glad Matt! Thanks for the note on using frozen chiles… so extremely helpful!

  49. #
    Michele — May 2, 2014 at 8:08 pm

    I want to say I truly appreciate this recipe!!! The first time I made these my husband ate the whole jar in less than a week. lol I just made a double batch tonight. For those wondering the cost….$1.87 for 30 peppers and I always have the rest of the ingredients on hand. So, for the price of 1 small jar at the grocery store I made 2 large mason jars which I am ecstatic about. Again, thank you for a wonderful recipe I will forever use!

  50. #
    bonnie devaney — May 7, 2014 at 8:06 pm

    Will be making these this weekend I have about 40 jalapeno can not wait

  51. #
    Steven — May 10, 2014 at 4:12 pm

    Great job. Can’t wait to do this! Matter of fact, heading to Walmart now.

    • Laurie McNamara replied: — May 12th, 2014 @ 3:59 pm

      Have fun and enjoy Steven!

  52. #
    Danna Smith — June 27, 2014 at 4:14 pm

    Just added you to my favorites. Thank

  53. #
    Lindsay — July 15, 2014 at 5:40 pm

    We are trying to can some jalapeños to keep for a while. Will this recipe work if we want to hot bath them after we put in the jars with the juice? Then we can store them outside the fridge?

  54. #
    Raven — July 16, 2014 at 8:50 pm

    I just made my very first jar of pickled jalapeños with peppers fresh from our first garden. Your recipe was so easy and I’m sure they will be delicious! Thanks so much!

  55. #
    Hans — July 23, 2014 at 1:52 am

    I need to give this a go. Thanks for posting. Nice job on the photos BTW.

  56. #
    Tina — July 24, 2014 at 7:58 pm

    I’m making these now. Can’t wait til tomorrow to try them. I found keeping the stem on makes it easier to slice them. Start slicing at the pointed end. So eager to try these! Yummmm!!!

  57. #
    DB — July 25, 2014 at 8:47 pm

    So amazingly simple to make, yet incredibly delicious. Ten times better than store bought pickled jalapenos and at a fraction of the cost. Thanks so much for the recipe.

  58. #
    Elle — July 27, 2014 at 2:42 pm

    We’ve made these so many times…and they are always perfect! Don’t be surprised that they disappear VERY quickly. We mix other veggies in with them and have become home pickling machines since first finding this recipe many months ago. Just wanted to say thank you!!!

    • Laurie McNamara replied: — July 30th, 2014 @ 9:14 am

      You are SO welcome! I keep checking on my jalapeno plants progress so I can make these again! So glad you liked them! 🙂

  59. #
    M — August 1, 2014 at 8:21 am

    Quick question (maybe it’s already been asked, but couldn’t find it in the comments) – how long will that jar last? I mean… not how short a time until you eat it all!! 🙂 But how long until they go bad? Or can they go bad in pickled form?

    – M, a homesick Texpat in Italy, trying to make my jalepeno harvest last all year!

  60. #
    Bill — August 4, 2014 at 8:59 pm

    Thank You!
    I just made my first batch and was very nervous on how it would come out. But just minutes after I put the Jalapenos in I was ready to pluck them out. I waited until I moved them to the jar and then it was a Feast. lol. I think I ate about 30 or so slices before I finally stopped and let them cool so my girlfriend would have some lol.

    Thank you so much for posting this!

  61. #
    Linda — August 6, 2014 at 3:35 pm

    I saved your recipe till I had enough jalapenos to fill a jar or two, and I tasted a tiny piece before I put them in the fridge – they are so good. I laughed and laughed at your husband’s comment. My husband doesn’t like peppers, but he does like the juice to put on his nachos – weird huh? Hopefully he will like these. Thanks for the easy recipe.

  62. #
    Annette — August 9, 2014 at 5:43 am

    Oh I am glad I came across this as I am just about to harvest my first Jalapeno’s of the year.

    Will definitely be using this ‘bleeping’ recipe – haha 🙂

    thanks for sharing x

  63. #
    Melissa — August 10, 2014 at 10:47 pm

    Were these sweet I noticed you used sugar? Did they still have a crunch to them or were they soft?

  64. #
    Lee — August 11, 2014 at 3:11 pm

    I made these a while ago and just popped a jar open and they were awesome. By far the best pickled jalepenos I have ever had. I will never go back to store bought jalepenos again. Thanks for the recipe.

  65. #
    Ashley Erickson — August 17, 2014 at 3:04 pm

    Do you know if you can do this with whole jalapenos instead of sliced?

    • Laurie McNamara replied: — August 18th, 2014 @ 11:23 pm

      I would think so, but you could halve the jalapenos to make sure the pickling liquids work their way through the pepper. 🙂

  66. #
    Carmela — August 26, 2014 at 4:08 pm

    Just made my first batch of these yummie peppers. I have never done anything like this before, but, for sure I will again and again…thank you for this receipe

  67. #
    Dan Clements — September 17, 2014 at 3:01 pm

    This is a really good, quick method of pickeling peppers. We have made several batches over the summer (without sugar), and they were great. Yesterday we did a mix of jalapeños, habañeros, with a chopped up ghost pepper (buht jolokia) added to each jar.

    This last batch is amazing. The heat index is really amped up, yet the flavor of the individual peppers is still there. Thanks so much for this recipe!

  68. #
    Rebecca — September 20, 2014 at 3:45 pm

    I canned 5 pints of jalapenos last weekend. Wanted some we could eat quick. So glad I found this recipe minus the sugar. The pint I made lasted only a few days. Making a few quarts today, will can a couple of them.

  69. #
    Jen — October 5, 2014 at 7:18 pm

    Thank you! Love the recipe! A friend made these and we seriously at the whole jar within 2 days 🙂 I just finished 5 jars myself! Will definitely keep this recipe!

    • Laurie McNamara replied: — October 9th, 2014 @ 10:59 am

      Hi Jen! That’s awesome! We are big fans of these as well!

  70. #
    Maria — October 14, 2014 at 2:01 pm

    Hi Laurie!

    I’m soo obssessed with jalapeno peppers lol
    do you know if there is a way to keep them a bit more crisp? should I boil them for less time?

    Would love to hear from you!!

    • Laurie McNamara replied: — October 14th, 2014 @ 2:19 pm

      Hi Maria!

      Great question! You could try placing the jalapenos in jars and then wait for the pickling liquid to cool before pouring over top. I hope this helps!

      Ps: I’m pretty jalapeno-obsessed myself! 🙂

  71. #
    Jackie — October 20, 2014 at 7:27 pm

    This recipe is fabulous! I will NEVER go back to store bought jalapeños!!

  72. #
    Donna — January 5, 2015 at 7:55 am

    What does sugar do to the I don’t use it

    • Laurie McNamara replied: — January 5th, 2015 @ 7:59 am

      Hi Donna! It is somewhat of a preserver but is used mostly for flavor.

    • Zee replied: — April 24th, 2016 @ 4:14 pm

      I don’t use it either because I don’t like sweet food much. I’m sure it’s just too cut the acidity. Someone told me you could use soda bi carbonate instead of sugar. Suggestion be careful when you do because it boils out when adding that.

  73. #
    Jayashiangel — January 8, 2015 at 4:45 pm

    Thanks for sharing I just made my second batch of 3 pounds of Jalapenos ..Ate my first test batch in one week (only did half a jar)..Will be linking your recipe to my blog…Thanks again

  74. #
    Temperance1 — January 24, 2015 at 11:21 pm

    I’ve made these a half-dozen or so times this past year. I don’t remember how I came across the website/post, but I’m glad I did. Like someone said earlier, once you taste these delightful treats, you will NEVER want to buy store-bought stuff again.

    You can also do this with whole jalapenos (just use less, and leave them for a slightly shorter amount of time).

    I eat this for snacks now :). Just have to remember not to eat too many before bedtime!

  75. #
    Carla — January 26, 2015 at 10:11 pm

    Do these stay crispy? Our local BBQ place has the most amazing jalapenos. They are freshly made and still have some crunch to them. I have never canned or pickled anything before, but came across your recipe. I have purchased every name brand and then some in the stores and I don’t care for the soggy, squishy, peppers. I also don’t like that some of them are a little sweet. Could the sugar be left out of this recipe or reduced? Thanks for sharing, I wanted to lick the peppers on my screen! 🙂 I didn’t, but I really wanted to they looked so good…..

  76. #
    PRiNCESSgIgI — January 30, 2015 at 8:08 pm

    im on this recipe Super Bowl weekend! ive got all the ingredients in front of Me AND im sooo excited to do it THANKS ill be back with my review.

  77. #
    Temperance1 — February 18, 2015 at 11:48 pm

    @Carla: They’ll be more “limp” the longer they stay in the hot liquid mixture, so you’ll want to decrease the amount of time by about 4-5 minutes (or more … just experiment). Regardless, after a couple of days the crispness will go away, so make sure you use them sooner rather than later.

    What I ended up doing is doing the recipe as is first, then did a second batch a few weeks later, just a few jalapenos at a time, at varying lengths of time in the hot mixture. If I remember correctly, the best ones came out of the batch at around 8-9 mins. I then removed them from the liquid, and waited for them and the mixture to cool before jarring them (pretty sure I put both mixture and jalapenos in separate containers into the fridge to cool, then combined them after about 30 minutes).

    This recipe is so easy, you can experiment quite a bit with it to get them exactly how you want, just remember that the longer they stay in a liquid, the more moisture they’ll absorb, and thus lose their crispness.

  78. #
    Temperance1 — February 18, 2015 at 11:50 pm

    Oh, and one more thing: add just a little bit of smoked paprika to the liquid mixture 😉

  79. #
    leigh s. — March 12, 2015 at 6:10 pm

    Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Do not attempt to make this recipe with fresh garlic, otherwise you may sicken people who eat it.

    • Laurie McNamara replied: — March 12th, 2015 @ 6:44 pm

      Hi Leigh, I just want to clarify that this is not a canning recipe but more like a quick pickle. I’ve made it countless times, using fresh garlic is a must and no one has gotten sick. Do you mean that if someone wanted to can the jalapeños with the garlic that they shouldn’t? I’m not a canning expert so if you could enlighten me I’d greatly appreciate it. Thank so much!

  80. #
    Kristin — March 19, 2015 at 7:49 pm

    Thank you SO much for this recipe!! My family loves them! I had an over active jalapeño plant last year and tried this recipe. Have been making jar after jar after jar! Will for sure can some this year instead of one at a time but this is perfect for always having a jar in the fridge!

  81. #
    Liz — April 11, 2015 at 3:48 am

    Thank you so much for this recipe. Store-bought jalapenos in Australia are all pretty mild, but this homemade version certainly has that extra kick that I love. I now have a long list of spice-loving friends that demand a batch quite regularly! Love it!

  82. #
    Romesa Khalid — June 9, 2015 at 12:15 am

    Thankss for the recipe. Just wondering if the pickled jalapenos end up stayin crunchy or do they soften up? I’m not a fan of the soggy pickled jalapenos and I’m just wondering if you have any tips on how to retain their crunchiness even when pickled.

  83. #
    Nadiasboy — August 2, 2015 at 8:23 pm

    Perfect. Easy and practical. Wish you woulda been the first one to pop up. Thanks, I got it from here 🙂

  84. #
    Monica — August 19, 2015 at 10:58 pm

    Thank you so much, we bought our first house and have our garden. My boyfriend decided to plant 20 jalapeño plants – he never planted before. Oh yeah have jalapeños up the Ying yang.so he found a canning recipe 30 jars but it was sweet…really nasty. I told him I would do the next batch, I found yours and was worried about adding sugar, but the remarks were positive. I made the batch ,and it was 10 jars on 1 July, by 4th July they were all gone, and everyone took the recipe with them. I am very grateful

  85. #
    Ray Kool — August 21, 2015 at 10:07 pm

    Thankyou, a simple reminder of just how easy it is to do something nice for your family at home. Nice to move away from store-bought and use my own hands.

  86. #
    Laura Wilkinson — September 5, 2015 at 6:49 pm

    Peeled cloves may be submerged in wine or vinegar
    and stored in the refrigerator. A dry white or
    red wine is suggested; white or wine vinegars
    also work well. The garlic/liquid mixture should
    keep for about 4 months in the refrigerator.

  87. #
    Laura Wilkinson — September 5, 2015 at 10:25 pm

    I tried your recipe exactly as is tonight & it’s outstanding! We had a huge crop of jalapenos this summer and what a great recipe to make use of them. A no brainer when dealing with jalepenos is to use gloves 🙂 Thank you for sharing.

  88. #
    Mark smith — September 11, 2015 at 2:57 pm

    This recipe was awesome! Just the right amount of tang. Also easy to change up, a little more garlic here, maybe some dill. A fun and quick way to enjoy those peppers.

  89. #
    Susan — September 16, 2015 at 8:46 pm

    Can I use pickling salt and regular water.

  90. #
    Rob — September 23, 2015 at 7:32 am

    do they stay a little crispy or do they go soft?

  91. #
    Kris — September 24, 2015 at 10:51 pm

    I made these last year when I picked up some nice spicy jalapenos at 10/$1 at our local farmer’s market. This year, I’m trying with a few jalapenos from my own garden, some orange and green habaneros of my own, and some red jalapenos from the international market for extra color and volume (didn’t have enough of my own, sadly). Those are the mildest. I can’t wait to see how the habs pickle.

    Rob (from yesterday’s comment): Mine last year were bright green and crunchy yet still pickled tasting for the first month or so then they started to soften a bit and get the more olive color. We took about 6 months to finish the jar and the heat also got milder over time.

  92. #
    Davod — September 25, 2015 at 5:52 pm

    I’m curious to try your pickled jalapenos, but I’m concerned about the amount of sugar, seem like a lot for one pint jar. Does it minimize the heat of the peppers?


  93. #
    Jon Sims — September 27, 2015 at 2:28 pm

    My 2nd year to use this receipe . I found that the peppers will last 1 year if unopened. Thank you very much!!!!

  94. #
    test — October 6, 2015 at 7:04 pm

    This is a test.

  95. #
    Jana Caye — January 19, 2016 at 12:34 pm

    I am going on my third batch of home-grown, pickled jalapenos! I’m not into the sweet aspect, so I reduce the amount of sugar drastically. Last time 1T, this time I will do 1/2 T and see how they turn out. Otherwise, I LOVE this recipe! I also cut my jalapeno slices a little thicker…almost double the width of an average slice. They stay a little more crunchy and fresh this way IMO. I have also used this recipe on pablanos and they are awesome this way! Thank you for sharing!!

  96. #
    Neil — April 7, 2016 at 8:19 am


    TYSM – Your recipe is really simple, cheap, and quick. I’m from Mumbai-India and managed to make this using your recipe for just 35/-. The ready bottled ones cost me like 375/- (for the same quantity).

    It’s a hit, and well they find a place in our sandwiches once a week. And as a side-dish nearly everyday.

    Your recipe made my day – and food too 🙂

    Thanks again!

  97. #
    Zee — April 24, 2016 at 4:12 pm

    I made these once and making them again and will keep making them!
    *Bleeping* delicious 🙂
    Thank you so much for the recipe.

  98. #
    Katy SkipTheBag — June 27, 2016 at 6:36 am

    We had a bunch of jalapenos from our garden and Hubby stumbled upon your recipe. We made them and they are delicious! Thanks for such a great recipe. http://skipthebag.blogspot.com/2016/06/pickled-jalapenos.html

  99. #
    Charlotte Moore — July 2, 2016 at 2:46 pm

    I have these sitting now. Going to put them in 4 small jars. My husband will be the only here to eat them. I will a jar to my son’s girlfriend. She loves Jalepenos. This is the first year my husband has planted any. They are doing great.

  100. #
    Victoria Prince — July 21, 2016 at 12:34 pm

    These are the tastiest jalapeños I have ever had. Love this recipe!

  101. #
    Selena — July 29, 2016 at 1:19 am

    Can I use something other than sugar? I’m staying away from it.

    • Sue replied: — August 8th, 2016 @ 12:37 am

      In a previous comment someone mentioned using Splenda as an acceptable option. Hope this helps. Please let me know how they turn out if you make them 🙂

    • Laurie McNamara replied: — August 17th, 2016 @ 11:18 am

      You can totally leave it out!

  102. #
    Debbie Fair — August 7, 2016 at 6:18 pm

    Our family uses jalapenos all the time and we grow them in our garden, but never knew how to pickle them. Thank you for the recipe! I used a comment by another person on your site and was able to can them. So, now we have plenty for the winter!

    • Laurie McNamara replied: — August 17th, 2016 @ 11:05 am

      That’s awesome! Thanks Debbie!

  103. #
    Wendy Carleton — August 18, 2016 at 12:09 pm

    Just want to say we LOVE your simple recipe for pickling jalapeños!! This is our 3rd year growing jalapeños and last year we pickled 17 jars. We couldn’t keep up with the demand!! Just ready to begin my first batch. I follow your recipe to a tee with the exception of the sugar amount. We only use 2 Tbs . Thank for this wonderful recipe. We get so many compliments.

  104. #
    Charles — August 21, 2016 at 12:45 pm

    Try this recipe! Simple ingredients and easy instructions. Super tasty. I leave the jalapeños out of the boil, pour the boiling vinegar n water over the jalapeños in the jar, seal and then process for 10 minutes. I can have jalapeños all year! They do not end up mushy either

  105. #
    Sharron — August 28, 2016 at 5:47 pm

    Followed this recipe this weekend and its absolutely amazing. We are going to try cutting down the sugar next time as we are trying to watch our sugar intake. So we are happy to see in the comments that they still taste just as good if you do that.

    • Laurie McNamara replied: — September 2nd, 2016 @ 11:56 am

      Yay! I’m so glad! Thanks for coming back and leaving a review Sharron!

  106. #
    Mike (NomadicTexan) — September 1, 2016 at 10:44 am

    Have you tried this recipe with carrots and onions added? When I was younger all Mexican restaurants offered this combination with butter and hot corn tortillas. Before chips and salsa became the norm. I can’t ever find them in grocery stores, but there is one restaurant in Waco Texas that still offers these “marinated veggies” to every customer that wants them. They have a shelf life though of about two weeks.

    What is the “shelf life” of your marinated jalapeños by themselves? Thanks.
    Mike Hinshaw

    • Laurie McNamara replied: — September 2nd, 2016 @ 11:52 am

      Hi Mike! I haven’t, but I’ve been meaning to! Our favorite Mexican restaurant serves them (jalapenos, carrots etc.) with the fajitas! SO GOOD!

      Well, since these peppers are not canned, they are good for quite a few months and should be treated as an opened jar. I always know it’s time to pitch them when they lose their heat, but they’re usually gone by then. Please let me know if you end up trying the recipe!

  107. #
    Butch — September 9, 2016 at 9:33 pm

    This is my 2nd yr of canning my jalapenos using your recipe (minus any sugar). I love em! Another use, since I don’t like throwing anything away, is to put some of the brine in with a bowl of chili. It, like the peppers, adds such a great addition and flavor!!!

    • Laurie McNamara replied: — September 10th, 2016 @ 10:18 am

      That’s a great tip, Butch! Glad you like these spicy peppers!

  108. #
    Cathy B. — September 16, 2016 at 4:59 pm

    Thank you so much for this recipe! I really enjoy Mexican food and love jalapeños. I am allergic to citric acid and it is absolutely impossible to find canned or jarred jalapeños in the USA that do not contain citric acid. I was very excited when I saw this recipe and I tried it last night. They came out great!!! I just enjoyed a wonderful little snack. Fried up a couple of corn tortillas, topped them with some well seasoned tomato sauce, jalapeño peppers, lots of Colby Jack cheese, and put them under the broiler until the cheese was nice and gooey. The jalapeño peppers really made the dish. So tasty and so easy! Thank you again.

    • Laurie McNamara replied: — September 20th, 2016 @ 9:50 am

      You’re SO welcome Cathy! Thanks for leaving a review on the recipe!! <3

  109. #
    Mistie Clark — September 20, 2016 at 1:09 pm

    These were not sweet at all? Adding sugar scares me. I detest bread and butter pickles.

    • Laurie McNamara replied: — September 30th, 2016 @ 5:12 pm

      Hi Mistie, the sugar does not make these sweet at all and definitely not sweet like bread and butter pickles. But you can just leave it out if you choose too. 🙂

  110. #
    Suzie — September 20, 2016 at 3:02 pm

    I,ve just tried to can some jalapeños. I’ve never done them before. My jars all popped but I noticed a bit of bubbles at the top of my jars. Should I be concerned?

  111. #
    Sheryl Salisbury — September 28, 2016 at 8:57 pm

    Thanks for sharing this recipe. I have just enough jalapeños left to try this. I knew I didn’t have enough for canning and I forgot about refrigerator pickled jalapeños. Have a great day!

    • Laurie McNamara replied: — September 30th, 2016 @ 5:06 pm

      Yay! I hope you enjoy the recipe, Sheryl!

  112. #
    Maria Hougham — October 16, 2016 at 2:29 pm

    Couldnt you eliminate the peppers in the brine on the stove and just pack peppers in hot clean jars, add the brine to the peppers in jar after cooking the brine for a short while, and then process in hot water bath for 10-15 minutes? this way you will have for quite a while.

  113. #
    MariLynnQ — November 15, 2016 at 11:58 pm

    How long do you put in fridge before you can eat them. Making mine now!!

    • Laurie McNamara replied: — November 16th, 2016 @ 6:52 am

      Hi MariLynn! You can eat them right away! They’ll be really spicy, but will taper down over a few days. I hope this helps! 🙂

  114. #
    Travis — December 2, 2016 at 10:40 am

    Great site!

    Do you know what purpose the sugar serves in this recipe? I am excited to try this one but having never pickled anything I was curious what the sugar does.


    • Laurie McNamara replied: — December 12th, 2016 @ 9:17 am

      Hi Travis, the sugar adds flavor, but you can omit it if you like 🙂

  115. #
    Akshara — January 26, 2017 at 3:52 am

    Hey! can I use apple cider vinegar instead?

    • Laurie McNamara replied: — January 27th, 2017 @ 6:37 pm

      Hey Akshara! I did a little google search and I found this : “As long as the acid content is at least 5%, you can use either… Usually commercially produced white and apple cider vinegar are both 5%.” I’ve not tried it myself but if you give it a go, I’d love to hear what you think of the results. 🙂

  116. #
    Ron — July 25, 2017 at 1:09 pm

    Thanks! It’s in the making right now!

  117. #
    Tammy Kelly — August 7, 2017 at 11:34 am

    Found this on Pinterest and my husband absolutely loves them. I was worried I couldn’t taste them I don’t like hot or spicy but once he got home and tried then I knew we had a hit lol. I’ve canned several jars for him to enjoy later. Thank you so much

    • Laurie McNamara replied: — August 16th, 2017 @ 9:30 am

      I’m so glad, Tammy! Thanks for taking the time to leave a comment!

  118. #
    Leah — August 12, 2017 at 3:12 pm

    These are really good! We made two batches and had leftover brine, so we boiled it and poured it over cucumbers for refrigerator pickles. They are crunchy and hot from the jalapeno seeds!

  119. #
    jess mae — August 13, 2017 at 10:13 pm

    Great minds think alike Leah! I just made a batch-and-a-half of jalapeños from the garden (turned out so good!) and had a good amount of liquid left over so I did a quick pickle of some thinly sliced yellow squash. My husband and I devoured it before it cooled– sweet, spicy, tangy– such a great way to use up the 20lbs+ of squash we have sitting on the counter. Thanks!

    • Laurie McNamara replied: — August 16th, 2017 @ 9:24 am

      I’m so inspired to do this! thank YOU!

  120. #
    Shaun — August 17, 2017 at 10:19 am

    Holy wow! I followed this last week, now I cant stop eating them! They are more then wonderful!

    • Laurie McNamara replied: — September 8th, 2017 @ 8:06 am

      I’m so happy to hear it, Shaun!

  121. #
    remy lachman — August 27, 2017 at 4:41 pm

    tried it and loved it
    i use it daily on ev’thing

    • Laurie McNamara replied: — September 8th, 2017 @ 8:01 am

      That’s awesome!

  122. #
    Mark — September 10, 2017 at 7:42 pm

    This is the gift that keeps on giving. I make these on a very regular basis and always use you as my reference when I forget the proportions 😀

    • Laurie McNamara replied: — September 21st, 2017 @ 4:03 pm

      I’m so glad, Mark!

  123. #
    Tim — September 12, 2017 at 11:15 pm

    Delicious. I planted my first Jalapeños and Hungarian wax peppers this year. What I did was make a triple batch but added in cucumbers. I let it sit at room temperature overnight and then took the cucumbers out and out in its own jar. I filled it with the liquid and holy smokes! I had very spicy pickles too. Everyone loves them and asks me for the recipe. I direct them to this web site.

    Thank you so much for sharing. My spaghetti sauce with these peppers is very much amazing 🙂

    • Laurie McNamara replied: — September 21st, 2017 @ 3:57 pm

      I’m so glad!

  124. #
    Amanda — September 19, 2017 at 8:38 am

    Cannot wait to try this weekend! Thanks, Laurie McNamara for sharing.

  125. #
    Kaz — September 24, 2017 at 4:38 pm

    Oh my goodness these are delicious!!!!!
    I’m not usually a fan of hot peppers. But I grow them anyway.
    This recipe is perfect. They are so yummy.
    When you wrote that your mouth was on fire but a delicious sort of pain…I know exactly what you mean. It makes you want more. Can’t wait to open the jar with my next nachos. Thanks for a great recipe

    • Laurie McNamara replied: — September 24th, 2017 @ 5:59 pm

      YES! I’m so glad to hear it, Kaz!

  126. #
    Rebecca — October 23, 2017 at 5:03 pm

    I just sliced 1 lb 9 0z of peppers not sure how to a just the recipe. Need a little help.

    • Laurie McNamara replied: — October 24th, 2017 @ 1:35 pm

      My recipe calls for 25 jalapeños, so I would count your peppers and double, triple or quadruple depending on how many peppers you have.

  127. #
    Billy — October 25, 2017 at 3:43 pm

    These sound delicious. I want to make my own pickled jalapenos at home! I would love to just have a jar ready to go when it came to making a mexican dish or anything of the sort. Thank you for sharing! Going to try this the next time I head to the grocery store!

  128. #
    Tahmra — November 12, 2017 at 1:07 pm

    This is literally one of the best pickled pepper recipes! I had several jalapeño plants this past summer and wasn’t sure what else to do with them besides make jelly. Once I found this recipe, I started pickling them and have given several jars away to family and friends. I picked my last batch of peppers before a heavy frost about a month ago and just finished pickling my last batch. Thank you for such a great recipe!

  129. #
    Dylan — December 3, 2017 at 6:20 pm

    These jalapenos are deishous man thank you for the awesome receipe i had a bunch of jalapenos in the fridge that would of went bad if it wasnt for this receipe again thank you so much

    • Laurie McNamara replied: — December 4th, 2017 @ 8:08 am

      I’m so glad, Dylan!

  130. #
    Reaper — January 7, 2018 at 3:16 pm

    Helped a lot thx 🙂

    • Laurie McNamara replied: — January 10th, 2018 @ 9:15 am

      I’m glad to hear it!

  131. #
    Dave — January 11, 2018 at 8:22 pm

    Soooo good!! I used more garlic, because im a garlic freak. But these are amazing! Good job!

    • Laurie McNamara replied: — January 15th, 2018 @ 1:42 pm

      I’m so glad, Dave! You can never go wrong with more garlic!

  132. #
    Sam — May 7, 2018 at 3:51 pm

    This is easy and I use this recipe every single time I can my jalapenos! I add a bay leaf to each of the jars before filling them. I also use organic local made honey to substitute for the sugar. I boil them just enough for them to change to a darker color and then immediately put them in the jars, that way they stay nice & crispy! I make sure to have enough gloves for each jar. LOVE THIS RECIPE!

  133. #
    Sam — May 7, 2018 at 3:53 pm

    This is easy and I use this recipe every single time I can my jalapenos! I add a bay leaf to each of the jars before filling them. I also use organic local made honey to substitute for the sugar. I boil them just enough for them to change to a darker color and then immediately put them in the jars, that way they stay nice & crispy! I make sure to have enough cloves of garlic for each jar. LOVE THIS RECIPE!

    • Laurie McNamara replied: — May 8th, 2018 @ 9:25 am

      Great tips, Sam! I’m glad you love the recipe! We do too!

  134. #
    Brittany Bruce — May 30, 2018 at 5:50 pm

    I really like this simple recipe by the looks of it. I haven’t tried it yet; I just started looking up ways to pickle jalapeños. Anyway, I was wondering have you ever done this with diced jalapeños?

  135. #
    Amy — June 14, 2018 at 4:44 pm

    If you don’t have quite enough jalapenos to fill the jar, slice up a carrot to fill the space. They carrots will be delicious and so spicy after they sit.

  136. #
    Josh miller — June 23, 2018 at 3:10 pm

    I’m doing this now I will let u know how they taste thank u

    • Laurie McNamara replied: — June 27th, 2018 @ 8:47 am

      Awesome, Josh! Enjoy!

  137. #
    Linda Meyn — June 27, 2018 at 8:31 am

    Thank you for the recipe. I have been giving most of my peppers away since we can’t use them as fast as they grow. I’m going to make a batch of these today – and stop buying them in the store! P.S. I’ll still share my extras because I have some friends who love them. 🙂

    • Laurie McNamara replied: — June 27th, 2018 @ 8:43 am

      That’s fabulous, Linda! Enjoy!

  138. #
    tara — July 5, 2018 at 11:53 am

    Just made today and they are AWESOME!!!!!Thank you for sharing your recipe!

  139. #
    Tal Surasky — July 12, 2018 at 5:16 am

    looks great! did it yesterday and can’t wait to try them tonight.

  140. #
    Mr. Dana Haskell — July 20, 2018 at 12:05 am

    Good recipe, I made 4, 1/2 half pint jars. Used the Jumbo jalapeños from my garden.

  141. #
    Todd — July 24, 2018 at 9:06 pm

    How long is the shelf life

    • Laurie McNamara replied: — August 10th, 2018 @ 9:37 am

      Well since these aren’t canned, the fridge shelf life is a few months. They lose their heat after about 3 months or so.

  142. #
    rudy — July 30, 2018 at 2:04 pm

    I enjoy making this recipe just one question, how long can these stay out before they absolutely have to be refrigerated? Thanks!

    • Laurie McNamara replied: — August 10th, 2018 @ 9:25 am

      quite a while, but they will need to be refrigerated within a few hours.

  143. #
    Will hingson — August 4, 2018 at 8:06 pm

    To make them canned jalapeños, just put the full jar with the lid fully submerged in water for about five minutes then leave on your counter overnight. The jar will seal and they will last forever

    • Laurie McNamara replied: — August 7th, 2018 @ 11:34 am

      Thanks for the tips, Will!

  144. #
    Nicole — August 9, 2018 at 7:30 pm

    Super easy and so very tasty! Thank you for sharing this Pinterest success! Jalapeno anything is my favorite. I grew my own peppers this year, and now I know what I will do with all the extras that we didn’t eat as soon as they were ready. My first two jars were awesome!

    • Laurie McNamara replied: — August 10th, 2018 @ 8:55 am

      Hurray! I’m so glad you enjoy them, Nicole! Thank you for taking the time and also for leaving this stellar review! 🙂

  145. #
    Alexis — August 10, 2018 at 12:32 pm

    We love your recipe! I have used it every time I’ve made pickled peppers for the past 3-4 years. I usually put tabasco peppers and jalapenos in together and hubby really enjoys them 🙂
    Thanks for sharing!

    • Laurie McNamara replied: — August 16th, 2018 @ 4:29 pm

      I’m so glad you guys enjoy the recipe, Alexis! 🙂

  146. #
    Richard — August 11, 2018 at 1:48 pm

    Made these two weeks ago for the first time two weeks ago, and having to make a larger batch today. I used 1/4 of the sugar. Great consistency, not mushy like some store brands. They are easy and awesome. Thanks for the recipe.

    • Laurie McNamara replied: — August 16th, 2018 @ 4:26 pm

      Thank YOU for such a stellar review, Richard! I’m glad you enjoy the jalapeños!

  147. #
    Ken Williams — August 11, 2018 at 7:45 pm

    Great flavor

  148. #
    Maggie Unzueta — August 14, 2018 at 10:01 pm

    This looks incredibly delicious.

    • Laurie McNamara replied: — August 16th, 2018 @ 8:21 am

      Thank you, Maggie!

  149. #
    lauren gary — August 16, 2018 at 11:39 am

    I have bags of whole frozen jalapenos? Will they work for this recipe?

    • Laurie McNamara replied: — August 16th, 2018 @ 4:32 pm

      Hi Lauren! I haven’t tried it with frozen, only fresh but I would think so. I would thaw them first. Let me know how it turns out for you!

  150. #
    Debra — September 16, 2018 at 5:48 pm

    OMG, my husband & I have used your awesome recipe 2 times now, they turned out delicious! We have jars 2 neighbors because we had so many jars. Everyone loved them. Thank you so much for sharing.

  151. #
    Rick Parshall — September 25, 2018 at 9:22 am

    Definitely yummie!! I traded out vinegar for apple cider vinegar, sugar for coconut sugar for some and maple syrup for another batch… and water bathed them briefly as I wanted LOTS saved for winter!! I like SPICY in everything so I cook families stuff then dump in some of these for my portion… going to pop some hard boiled fresh eggs in the brine after next jar is finished,mmmmmm

  152. #
    Godfrey — September 30, 2018 at 2:00 pm

    Bambalam! You nailed it Lady. So happy I went with your recipe it’s awesome you don’t want to change anything can’t even taste that there is sugar in this. Thanks for sharing.

    • Laurie McNamara replied: — October 1st, 2018 @ 8:16 am

      Thank YOU for taking the time to make the recipe and leave a review, Godfrey!! Glad you love it!

  153. #
    Marissa — October 25, 2018 at 12:24 pm

    I am so excited to make these with my surplus of jalapenos! And I think my husband will be really glad due to his nacho addiction!

    Do you mind me asking where you got that three spout measuring cup?!

    • Laurie McNamara replied: — October 26th, 2018 @ 7:47 am

      Hi Marissa! I believe it’s Anchor Hocking and I got it at Target a long time ago. Sadly, a few years ago it exploded after I washed it (by hand!). I haven’t been able to find the same one since. If you locate one, PLEASE let me know! I loved that measuring cup

  154. #
    Skyler E — October 25, 2018 at 4:04 pm

    Made these and turned out great, I used only 1.5 tbs of sugar and am probably going to try to use less next time, because as far as I am aware less sugar = more heat? I like them very hot, this batch is still quite hot, but that may be because I am eating them on everything since making them and not giving them a chance to really pickle haha. Thanks for the recipe!

    • Laurie McNamara replied: — October 26th, 2018 @ 7:40 am

      Hi Skyler! The sugar is simply for flavor, so you can omit it completely if you’d like! I’m so glad you enjoy the recipe, thank you for taking the time to make it!

  155. #
    Kara Mathys @Wellnessgrit — March 13, 2019 at 12:23 pm

    These pickled jalapenos looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!

  156. #
    Paul Harris — March 14, 2019 at 8:42 pm

    I tried these. I’m not a real fan of jalopenos, but I was looking for something I could make that was low sodium. I followed the recipe except cut the salt way down. In two days, I had great tasting pickled peppers. I’m addicted. I love these. They are better than any store bought ones i’ve tried.

    • Laurie McNamara replied: — March 19th, 2019 @ 8:48 am

      Best review ever! Thanks for taking the time to make this recipe and leave a review, Paul!


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