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.

stuff

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.

trimsliced

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

 

bowl

Set them off to the side for a moment.

garlic

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

watervinegar

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

 

sugarsalt

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

 

boil

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.

 

pickling

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 spicy heat of the peppers should mellow out the longer they are in your fridge. If they last long, that is. If looking for canning instructions or directions, follow the USDA guidelines.

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! 

Easy Homemade Pickled Jalapeños
Yield: 1 pint sized jar

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

Ingredients

  • 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

Instructions

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.

Notes

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.

If looking for canning instructions or directions, follow the USDA guidelines.

Nutrition Information:

Yield:

20+

Serving Size:

1 serving

Amount Per Serving: Calories: 16 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 636mg Carbohydrates: 4g Fiber: 0g Sugar: 3g Protein: 0g
Nutrition information isn’t always accurate.
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