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.
I needed a way to make Easy Homemade Pickled Jalapeños and fast.
At one point in time, between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapeños in about a year. We quickly become addicted to the vinegar-y tang and of course the spicy heat. We have no shame and admit that we could eat them straight out of the jar but also enjoy these homemade pickled jalapeños on anything from tacos to pizza to pulled pork.
It was one fateful evening when I used up the last of the store-bought jar, I randomly thought: ‘If I made a big jar of my own pickled jalapeños, I wouldn’t run out all the time’. *light bulb moment*
And that was how the idea pickling my own jalapeños was born. Originally, I posted this recipe in 2013. Over these last 9 or so years it’s quickly became one of my most popular recipes. So I decided to reshoot the photos, update the post a smidge and share it again for those new here.
To make these Homemade Pickled Jalapeños You will need:
- jalapeños – Medium to large in size.
- garlic – This adds distinct and punchy flavor.
- white distilled vinegar – Used in all sorts of food preservation methods.
- water – To cut the vinegar.
- sugar – Adds flavor and is totally optional.
- kosher salt – For flavor and aids in preservation.
Look for jalapeños that are medium in size.
Some small ones are of course fine, but the goal is to fit everything in a 1 liter jar. With that said, wash your jar well with warm soapy water and dry with a towel.
Quickly wash and pat dry the jalapeños.
I highly recommend wearing gloves to protect your hands while handling this many jalapeños. Trim of the stems and then slice the jalapeños into rings.
Set these off to the side for a moment.
Next, in a medium sauce pan add in 1/4 cup sugar (this is optional), 2 tablespoons kosher salt and drop in two peeled and slightly crushed cloves of garlic.
To that, pour in 1 cup of distilled white vinegar and 1 cup of filtered water .
Bring those to a boil, stirring until the sugar and salt are both dissolved.
Remove off of the heat and add the sliced jalapeños into the vinegar bath.
Use a wooden spoon or a rubber spatula to press the sliced peppers down into the liquid and stir every so often. Let these soak for about 20 minutes.
After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that distinct olive-y green color.
Use tongs to remove the jalapeños and transfer then into a clean liter jar.
Pack the jar FULL with all the pickled jalapeños.
Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.
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.
So worth it.
Let these cool down to room temperature before securing the lid and popping them into your fridge. If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that signature green color while in the fridge.
Can this pickled jalapeño recipe be canned?
This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, follow the USDA guidelines.
With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.
How Long Will These Pickled Jalapeño Last?
If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.
How Spicy are These Pickled Jalapeños?
At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.
How Can I make Crunchy Pickled Jalapeños?
Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.
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Enjoy! And if you give this Easy Homemade Pickled Jalapeños a try, let me know! Snap a photo and tag me on twitter or instagram!
Easy Homemade Pickled Jalapeños
- 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
- In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
- 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.
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THANK YOU in advance for your support!
Oh yes please! We LOVE pickled jalapeños!
Thank you!! We go eat way to many jars of these and I am so excited to make my own!
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? 😉
I’m so glad to know how these are made! Can’t wait to try making these on my next canning weekend! Thanks!
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 🙂
I will! Thanks for the tip!
Thank you for this!
You’re welcome, Danielle!
Exactly! Let them cool 24 hours. They’re shelf stable and make great Christmas gifts!
Thanks for taking the time to make these pickled jalapeños, Sandy!
Hi, thanks for this. Do I have to use a mason jar? For how long do they last for in the cupboard? And once opened, for how long do they last in the fridge? Thanks.
Hi Tasha! This is a quick pickle recipe and should not be stored in the cupboard. But should last in the fridge a few months. Any jar with a tight fitting lid will do.
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!
Is it possible to use a mason jar or is it a special kinda jar? Can’t wait to try this.
Any pint size jar will do 🙂
I’d like to know the salt sugar ratio if I 8X the recipe
These are “”bleeping** epic. That is all.
HA! This is why I love you!
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!
Who knew that pickling jalapenos was this easy?!
I grow my own jalapenos and love pickling them!
Awesome! I’m going to have to try this when I get a plethora of jalapenos.
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! 🙂
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.
HI Connie! Distilled would be perfect! You could also use filtered bottled water or if you have a filtration system on your home 🙂
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 . . . .
I am trying this recipe tonight and will let you know how this recipe turns out, I’m making about 3x the regular amount (gifts).
But, I wanted to suggest anyone who has excess vegetables, from gardening, remember to donate them to your local nonprofits who’re serving the needy.
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.
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! 🙂
You can use liquid Stevia ! This recipe has been good over last several years for me…
The sugar also moderates the heat (capsaicin). Less sugar, more heat and vice versa.
I used this recipe with these changes. Used about 50/50 Cayenne and Arapaho peppers. Arapaho similar to cayenne in heat and flavor but 3 or 4 times bigger. These are hotter than jalapenos. Also used agave instead of sugar for lower glycemic but a nice flavor.
if i don’t want to chop them and want to keep them whole, how does that change the recipe??
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.
I didn’t see it mentioned if you cover the pot after adding the jalapenos. Yes or no?
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!
Thx! Was wondering how ro convert this to a paleo friendly probiotic recipe
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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! 🙂
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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! 🙂
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!!
Hi Terri! I’m so glad you stopped by and added your two cents! Thank you 🙂
Dishwashers sterilise by way of the bleach in the cleaning tablet/powder/liquid, not by the heat.
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!
what kind of jar is needed dont want to buy a case of jars
You could really divide these among any jars you have 🙂
how long do they stay good in fridge
Well they are good for at least 3-4 months 🙂
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.
Thank you Ryan for coming and leaving a comment and a tip! That’s really good to know!
Hi Ryan, thanks. Do I have to use BALL jars? Do I need to use BALL jar covers?
Do the listed liquid and garlic already need to be boiled before I pour them in the jars? Should I put the jars in a pot of hot water? Do I put the lids on while they are in the hot water pot, or after I take them out of the pot? Once opened, in the fridge, for how long do they last?Do I have to make sure that the vinegar brine always covers the peppers? Thanks.
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?
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 🙂
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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!
How long do the pickled jalapenos last in the fridge?
Hi Cheryl, 4-6 months… if they last long 🙂
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.
I’m definitely trying that next time! Spicy pickled carrots? mmmm!
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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! 😀
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.
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.
Great info, Joni!
just did the exact recipe but with serano peppers and it turned out great
Ooooh! I’ll have to try this!
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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!!
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 🙂
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
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.
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Just finished my 2nd batch of these. Terrific and easy recipe. They taste better than any jalapeno I’ve bought! Thanks!
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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!
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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.
These are delicious. Nothing fancy just down home goodness.
Glad you liked them 🙂
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?
I canned and sealed my jalepenos . I forgot to include canning salt, what can I do?
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.
Please warn people to wear gloves when handling Jalapenos!!!
Author is not responsible for your (or anyone else’s) lack of fundamental kitchen awareness.
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!
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!
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!!!!!
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?
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 🙂
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!!
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.
So glad Matt! Thanks for the note on using frozen chiles… so extremely helpful!
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!
Will be making these this weekend I have about 40 jalapeno can not wait
Great job. Can’t wait to do this! Matter of fact, heading to Walmart now.
Have fun and enjoy Steven!
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Just added you to my favorites. Thank
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?
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!
I need to give this a go. Thanks for posting. Nice job on the photos BTW.
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!!!
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.
Hi! Quick question, I don’t like to buy bottled water and we just drink tap water where I am, it’s delish. Will there be a difference if I use my Minneapolis tap water compared to the filtered water you use? Let me know! Thank you I am SO excited to try this recipe!! Dreaming of the things I will put them on 🙂
That’s totally up to you, Erin! The first few paragraphs of this blog post kind of explain why filtered water is preferred. https://foodinjars.com/blog/canning-101-using-good-water-giveaway/
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!!!
You are SO welcome! I keep checking on my jalapeno plants progress so I can make these again! So glad you liked them! 🙂
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!
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!
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.
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
Were these sweet I noticed you used sugar? Did they still have a crunch to them or were they soft?
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.
Do you know if you can do this with whole jalapenos instead of sliced?
I would think so, but you could halve the jalapenos to make sure the pickling liquids work their way through the pepper. 🙂
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
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!
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.
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!
Hi Jen! That’s awesome! We are big fans of these as well!
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!!
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! 🙂
This recipe is fabulous! I will NEVER go back to store bought jalapeños!!
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What does sugar do to the I don’t use it
Hi Donna! It is somewhat of a preserver but is used mostly for flavor.
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.
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
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!
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…..
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.
@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.
Oh, and one more thing: add just a little bit of smoked paprika to the liquid mixture 😉
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.
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!
Hi, can I use dried garlic then? Or garlic powder? But seeing as how this is a quick refrigerator pickle and not a canning, it’s okay to use the fresh garlic? Thanks.
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!
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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!
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.
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Perfect. Easy and practical. Wish you woulda been the first one to pop up. Thanks, I got it from here 🙂
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
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.
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STORING GARLIC IN WINE OR VINEGAR
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.
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.
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.
Can I use pickling salt and regular water.
do they stay a little crispy or do they go soft?
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.
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?
My 2nd year to use this receipe . I found that the peppers will last 1 year if unopened. Thank you very much!!!!
This is a test.
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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!!
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 🙂
I made these once and making them again and will keep making them!
*Bleeping* delicious 🙂
Thank you so much for the recipe.
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
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.
These are the tastiest jalapeños I have ever had. Love this recipe!
I’m so glad! <3
Can I use something other than sugar? I’m staying away from it.
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 🙂
You can totally leave it out!
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!
That’s awesome! Thanks Debbie!
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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.
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
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.
Yay! I’m so glad! Thanks for coming back and leaving a review Sharron!
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.
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!
That’s a wonderful back-in-the-day story. When you say the shelf life of the marinated veggies is about two weeks, do you mean in the cupboard or in the fridge? Or you meant they get soft and mushy after two weeks? Thanks.
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!!!
That’s a great tip, Butch! Glad you like these spicy peppers!
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.
You’re SO welcome Cathy! Thanks for leaving a review on the recipe!! <3
These were not sweet at all? Adding sugar scares me. I detest bread and butter pickles.
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. 🙂
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?
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!
Yay! I hope you enjoy the recipe, Sheryl!
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.
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How long do you put in fridge before you can eat them. Making mine now!!
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! 🙂
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.
Hi Travis, the sugar adds flavor, but you can omit it if you like 🙂
Hey! can I use apple cider vinegar instead?
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. 🙂
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Thanks! It’s in the making right now!
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
I’m so glad, Tammy! Thanks for taking the time to leave a comment!
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!
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!
I’m so inspired to do this! thank YOU!
Holy wow! I followed this last week, now I cant stop eating them! They are more then wonderful!
I’m so happy to hear it, Shaun!
tried it and loved it
i use it daily on ev’thing
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 😀
I’m so glad, Mark!
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 🙂
I’m so glad!
Cannot wait to try this weekend! Thanks, Laurie McNamara for sharing.
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
YES! I’m so glad to hear it, Kaz!
I just sliced 1 lb 9 0z of peppers not sure how to a just the recipe. Need a little help.
My recipe calls for 25 jalapeños, so I would count your peppers and double, triple or quadruple depending on how many peppers you have.
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!
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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!
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
I’m so glad, Dylan!
Helped a lot thx 🙂
I’m glad to hear it!
Soooo good!! I used more garlic, because im a garlic freak. But these are amazing! Good job!
I’m so glad, Dave! You can never go wrong with more garlic!
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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!
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!
Great tips, Sam! I’m glad you love the recipe! We do too!
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?
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.
I’m doing this now I will let u know how they taste thank u
Awesome, Josh! Enjoy!
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. 🙂
That’s fabulous, Linda! Enjoy!
Just made today and they are AWESOME!!!!!Thank you for sharing your recipe!
looks great! did it yesterday and can’t wait to try them tonight.
Good recipe, I made 4, 1/2 half pint jars. Used the Jumbo jalapeños from my garden.
How long is the shelf life
Well since these aren’t canned, the fridge shelf life is a few months. They lose their heat after about 3 months or so.
I enjoy making this recipe just one question, how long can these stay out before they absolutely have to be refrigerated? Thanks!
quite a while, but they will need to be refrigerated within a few hours.
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
Thanks for the tips, Will!
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!
Hurray! I’m so glad you enjoy them, Nicole! Thank you for taking the time and also for leaving this stellar review! 🙂
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!
I’m so glad you guys enjoy the recipe, Alexis! 🙂
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.
Thank YOU for such a stellar review, Richard! I’m glad you enjoy the jalapeños!
This looks incredibly delicious.
Thank you, Maggie!
I have bags of whole frozen jalapenos? Will they work for this recipe?
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!
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.
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
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.
Thank YOU for taking the time to make the recipe and leave a review, Godfrey!! Glad you love it!
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?!
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
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!
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!
These pickled jalapenos looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
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.
Best review ever! Thanks for taking the time to make this recipe and leave a review, Paul!
We had a garden full of jalapeños last year and I was looking for something simple. This was so easy. We loved the flavor and texture of them. Only wished I had made more. This year I will double the amount. Thank you so much for this recipe.
So happy to hear it, Sherry!
My Daddy grows his own peppers, we are SO DOING THIS TONIGHT!!! Thank you so much!!!!
Awesome! Enjoy, Debbie!
I like the recipe but next time I may use a different vinegar and skip the sugar. Did not like the sweet taste it added. Also, I think I cooked them to long. I like them crunchy and they got a little soft
Hi Steve! You could absolutely omit the sugar all together – it’s strictly for flavor. For crisp jalapeños, allow the brine to cool completely, add the peppers to a jar(s) and pour the brine over top and they will retain their crunch. Thanks for taking the time to make the recipe!
First Thank you for your post ! – This is my 3rd year using this recipe… I have found that the peppers will stay crisp in the fridge for an entire year…. I make enough to go for awhile with peppers from my garden… This year I am trying an experimental batch with stevia vs. sugar. I am tempted as well to treat them as shelf stable as jars are sterilized in the dishwasher and sealed air tight with boiled water.
That’s great Jon! Keep me posted on your findings!
I made pickled jalapeños with peppers from my husband’s garden using your recipe. I did put them through a water bath so we can keep them longer. They look great!
That’s great, Jane!
That was so easy!! Cant wait to try them!! I make lots of salsa since we have jalapenos planted this gives me ideas for xmas gifts too. Thanjs for sharing.
I made this for the second time today per my teenage son’s request. He says they are the best jalapeños he has ever had. Thank you so much for sharing!
I’m so glad, Patsy! Thanks for taking the time to make this recipe and leave such a great review. I appreciate it!
Did your recipe for pickled Jalapenos. Turned out Awesome! I just reduced the sugar by half. My preference only, but they are great! Guys and gals, super easy to do! You will never buy El Paso jalapeno slices again! A plus side, if you’re southern, is using the brine on Mustard, Turnip or Collard greens! Cant wait for the Fall crop ! Thank you for sharing the recipe!
Thank YOU, Dave!
Started growing my first batch this year. Ended up with more then I thought. Never done this before and your process looks easy. Just curious of the dark and light ones I am getting on the same plant. I hope I can jar them together for some mix color. I can’t wait to try them out.
Super Easy and Fast! Taste great! This is a great recipe if you have an abundance of jalapeno’s every year from the garden!
These things are awesome!!! The whole family is raving about them. Thanks for a great recipe!
Happy to hear it, Richard! Thanks for taking the time to make this recipe and leave a review 🙂
just finished making and can’t wait to try them.
Thank you. I am excited to try this recipe
Enjoy, Carol! 🙂
A wonderful recipe! My wife and I pickled our entire jalapeño crop using this recipe. After we finished my wife, cautious of hot food, decided to sample one of the slices. Before long she had crackers out and was making a meal of them! On our second batch we added slices of carrots we also harvested from the garden. If the weather man is correct and this turns out to be a cold winter we have little jars of heat in the fridge to keep us warm.
I’m so happy to hear it, David! Thanks for taking the time to make this recipe and leave such an excellent review!
Picked jalapeños really awesome.
I agree 🙂
I just finished it, hoping to have a delicious “jalapenos pickled”. I really like the way you share it, it’s very clear and easy to do
Excellent! Laurie, I made these exactly as written and who ever said the sugar would take most of the heat out was wrong! These are still very spicy. But I like them that way.
My husband loved Jalapenos, that is why I always bought in the market. Through this easy and quick home-made recipe, I can prepare it on my own with the taste I want it to be.
These things are awesome!!! The whole family is raving about them. Thanks for a great recipe!
Best pickled jalapeño recipe. Can’t keep them in the fridge! So way to make!!
Best pickled pepper recipe I’ve ever had. I used this to pickle sweet ITALIAN peppers that turned out great.
Just finished making and can’t wait to try them.
I just had my first harvest of my little garden. 20 + garden peppers and I’ll till you this. You can only make so much salsa. I saw this and jumped on it. Wow. All i can say. Perfect.
I’m so happy to hear it, Lori!
But I think the result is amazing.
I’m so glad, Peter! Thanks for taking the time to make this recipe and leave a review!
Best jalapenos ever, I added sliced carrots to the mix.
So glad to hear it, Joe!
did the jalepeno, great
Nice! Glad to hear it!
Can you just put the jar in the fridge and skip the water bath?
Hi Sandra, Sorry, but I’m not sure what you’re asking as I don’t give instructions for a water bath.
I have tried following your recipe. The results are wonderful. I had a special spice for myself. I’ll send you the results next time. bye
Glad to hear it, Peter!
As a foremost representative of the “hot and spicy” community, I will say this is quite informative. However, I am not so sure of how long I can let that sit idly without munching away obsessively. My experience with West African Alligator pepper comes to mind once again.
First time i pickled jalepenos and what a great recipe. My entire family loves them. They are so much better then what i can buy.
Awesome! One of my favorite Pickled Jalapenos, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Delicious! I never thought of adding sugar. Thanks for the recipe!
You should not be putting pickled recipes out that are not canned using proper techniques! You are not even sterilizing the jars. Whether or not you put a disclaimer that it is not a canning recipe, it’s not safe to use.
Hi Vicki! I appreciate you stopping by and voicing your opinion. However quick pickling (aka refrigerator pickles) is very much a thing. Not only is less likely to give you botulism, less time consuming but quick pickling is way easier for novice cooks. Secondly, sterilizing jars is only necessary when canning and not quick pickling – although I’m sure it wouldn’t hurt. So you can rest assured these pickled jalapeños are safe to eat and enjoy!
Ugh, don’t add the sugar! Ruined a whole batch following this recipe.
Hey, Kelly! Hmmm, well that’s odd. Unless you accidentally added too much, I can’t imagine it “ruined” these. Maybe it’s not your preference, so next time I suggest leaving out the sugar as it’s mainly just for flavoring.
Any suggestions – my jalapeños are still so hot!
I just made these today! Added a half of white diced onion, everything else the same. Wonderful
So happy to hear it, Stephanie!
I have been making my own canned jalapeno peppers for over 50 years now and my recipe is very similar to yours. Our whole family loves the crisp, tangy taste of homemade jalapenos as opposed to the soggy, limp store-bought brands. I’m happy to know others like the refrigerator-canning style I’ve been accustomed to for many years. It also works for pickled cucumbers and half-dones.
I’m looking for a more vinegar flavor. Does the sugar make them on the sweet side ?
Hi Rosalie, I would reduce or remove the sugar. The sugar only adds to the flavor.
Does the jar need to be sterilized? I’m using a preservative jar because that’s what I have available. Thx.
Since this isn’t a canning recipe (meaning it is NOT shelf stable), you do not need to sterilize jars – just wash with soap and water. Unless of course you want to. Enjoy!
Made this recipe and ordering pizza busting out my newly pickled jar of peppers !!
I love this recipe seems simple and easy. I am gonna try it. My husband loves spicy and I have about 8 Cajun peppers I’m gonna try this with. Any recommendations on how much vinegar, sugar and water to use since I only have 8 peppers
Thanks for this easy to follow recipe & suggestions! I just pickled a jar for my hubby using your recipe to the letter & he is SO excited. I don’t eat jalapenos myself – not a fan of the heat – but the house now has the delicious aroma of my efforts. I’m going to have to give these a taste myself! Great way to extend the flavor from our first garden-grown jalapenos this year.
So glad, Cindy!
I have a nice harvest of both banana peppers and jalapenos and want to pickle both. I was reading your recipes, and thought what if . . . one brine to do both. The jalapenos go in the hot brine and sit as in this recipe, but I make extra brine and ladle it into the jars of banana peppers. Will make the sweet peppers a little spicy, but if they come out with the heat of a pepperoncini, that’s a bonus.
Chris if you’re looking to have a pepperocini vibe you could also add half salt brine half vinegar mixture to the banana peppers. Just a thought since pepperocini is more salt, less vinegar.
Would using white wine vinegar change the taste? I use it when I make giardinera. Thanks
Can you tell me when you can start to eat them?
immediately! they are awesome still warm, or chill or anytime
THE ABSOLUTE BEST, the flavor is perfect, highly recommend!!!
Thank you, Janice! So happy you enjoy them!
THis is my 1st. yr. to grow jalapeno peppers; & they were growing so well that I needed a way to ‘keep’ them, longer. recripe was very helpful.
All the ingredients to prepare your mouthwatering homemade pickled jalapenos are available in my kitchen. I will certainly try this recipe. Thanks for sharing.
Make a boring story out of a simple kittle recipe? Why not.
I scoured the internet for over an hour looking for the perfect recipe for my *first* pickling experience. Finally settled on this one, and boy am I glad I did! Absolutely delicious!! Only made a few tweaks – went a little light on the salt (maybe 3/4 of what the recipe called for), and I used fine sea salt because it’s what I had. I skipped the garlic, because I didn’t have any on hand (and honestly not a big garlic fan). They were absolutely incredible. Phenomenal. Couldn’t stop snacking on them while they cooled. And soooo easy. Thanks for making my first pickling a great experience! 🙂
Hi Kendra! I’m thrilled to hear it! Thank you for choosing this recipe and also for your stellar review. I so appreciate it!
I have canned jalapeños twice using this recipe! Our jalapeño plants have done very well this year! After putting them into hot sterile jars I processed them for ten minutes in my water bath canner. All I changed was to double or quadruple the recipe and use canning salt. One batch I added some pickle crisp to as well.
Thank you for the recipe!
This is an AWESOME recipe!
As advertised ez & pretty much fool
proof ()… I’ve used it on numerous
occasions & never been disappointed.
The jalapeños last as long as advertised
w/ no loss of potency! They last a lot
longer but as sweet 1/2 potent peppers!
. I added cilantro for added kicks and it turned out great
Great to know, Steve!
I used serranos (because that’s what I grew this year) so they’re extra spicy but we like that. I also reduced the Sugar by a third since I don’t like a sweet taste on any pickles! But that reduced the sweet taste just enough and the remaining sugar just took the edge off the vinegar. Thanks for the recipe!
That’s great to hear! Thanks for sharing!
You’re right, these are the best. The flavor is perfect after about a week in the refrigerator; before that they’re a little sweet. I love how they’re still crunchy. Thank you for this super simple recipe.
I’m so glad you enjoy them, Tony!
Thank you for this! I’ve been wondering for a couple years now how I could make pickled Jalapeno peppers. Some recipes give you only the quick pickle version, which is not meant for long term storage and must be eaten within a few days.
Thank you for such an easy recipe to follow. I have a 5 foot by 3 foot plant of jalapenos! I love pickled jalapenos I eat so many jars of the store bought. I will definitely snap a picture and tag you on Twitter. I’m going to get started on this today yay!
Nothing beats growing your own jalapeños! Enjoy!
Wow! I had no idea this could even be done! I had ordered a jar of pickled jalapeños in my grocery order but they sent me a package of fresh jalapeños instead. I looked online to see what I could do with them, and found your recipe for pickling them. It was so easy, and they turned out great! That jar is almost finished, so this time I ordered fresh jalapeños and have pickled them myself! Thank you for such a simple recipe that actually works!
Thank YOU Ali! For not only taking the time to try this recipe, but also for your great review. It’s appreciated!
Tried this recipe today. So easy. I’ll wait for a couple of weeks and try them. Tried one today after boiling and cool down. Already good and will get better with time, I am sure. Thanks!
Are the pickle jalapeños sweet I want mine sweet
Just followed your recipe and used home-grown Jalapeños. Just like you mentioned, very easy and the result is delicious! Thanks for sharing
Super quick and easy! I added some spices and the family couldn’t get enough.
I love how easy this is to make! Everyone at my house loved it.
I know I’ve posted on this recipe before, but I have just made these again (about 5th or 6th time!!) and they are amazing. Please try them!
Hands down great recipe. This is our second time making it. Thank you!
I just made them and they are absolutely delicious! The difference in the freshness brings the flavor to a whole new level I didn’t even know existed!! Don’t think I will ever buy them again so easy to make! Thank you!
I have a 17oz Mason jar but only 4 jalapenos. Does the jar have to be filled? Thanks!
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I tried this recipe and absolutely loved it! Now my jalapenos are finished but I’m left with the pickling liquid. Can I reuse it for the new batch? I feel it will enhance the flavour. But on second thoughts, it might spoil it too. What do you do with the left over liquid?
Thanks for the recipe. BTW, your link to USDA guidelines is broken.
Just made some. Travelling through Southern NM and couldn’t pass by some amazing looking jalapenos. Still cooling off and already delicious!
I have been making these pickles jalapeños for years. They are an absolute win. Always in our refrigerator.
Sounds great, how soon can I start eating them?
20 jalapenos filled just over half of a PINT jar. Once the brine covered them it seemed good. Next time I’ll likely go with 25 per pint.
I just made this with ripe (red) from my garden I cut down on the salt as I have high blood pressure I will let you know how it came out as a salt reduce recipe
Love this recipe! thank you so much
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I live in Thailand and have been buying Mezzetta pickled jalapenos from California at exorbitant prices. Then I saw jalapenos for sale in a local organic produce market and bought 2 bags. I doubled this recipe and now have a gigantic bottle of pickled jalapenos. I ate one warm and it was HOT but delicious. This local organic market has jalapenos periodically and I’ll never walk by then again wondering what I might do with them. Thanks.
I made this a couple of days ago. These are GREAT! I halved the sugar, I like ’em on the hot side.
I will never buy store bought again, these are so much better!
My partner and I love this recipe. It’s simple to make and is a great way to use up some of our garden jalapeños. We use these pickled jalapeños in taco bowls, scrambled eggs, salads, and more!
I made these yesterday…I cannot believe how they are! I added some epicure salsa seasoning to my liquid and what a flavour addition! I have to tell you the peppers I used are HOT…so good
I’m off to browse your site for other goodies…
I halved this, added some sliced white onion, and cauliflower. I used a coffee filter (twisted tight at the top) filled with 1/2 tsp onion powder, 1/2 tsp garlic powder, mustard seed and dill seed (generous), black peppercorns.
tastes great already and they havent hit the fridge yet!
I think make all ingredients but pour over jalapenos in jars small size and seal .that’s a sharing idea . Always fresh.. ️. For each use of Nacho’s and salad’s ….
Great recipe! My partner and I turned some home grown
Jalepeno s into pickles. Super simple & delicious!
This is the best way to open multiple URLs by one click, just copy-paste your all links and click on the open button.
Wonderful, easy and tasty recipe. Perhaps I may suggest something? Instead of pouring the cut jalapeños in the pot with the hot water, I prefer to stuff the cut jalapeños in a clean jar and then pour the hot water mix on top of them. That way I don’t transfer them twice and it’s less messy. I’ve tried also substituting the sugar with 2 tbsp of honey and they came out extra yummy 🙂
We love your recipe! This looks incredibly delicious.
I tried this recipe and got great reviews from everyone now I’m making them for several people thank you so much they are so good!!!
Er, does the recipe with 20 peppers make a quart or a pint? Looks great, I just only have pint Ball jars, and don’t want to make two.
Hi Patricia! This recipes yields 1 liter. Enjoy!
I love these jalapenos! So much better than store bought ones and so simple to make.
hello if you tighten lid on while the lid will seal itself as it cools then place in fridge this way you can make two smaller jars. one you open the other will last months refrigerated. if you leave out the water and proceed as I suggested they do not require refrigeration of course you add more vinegar to replace the water. bacteria will not grow in 5% acidity I pickle all my garden peppers this way and am now opening jars from last summer ” Good Appetite ” reference thebossykitchen.com
This recipe is awesome. I am so very pleased with the results. Substituted cloves with minced garlic. Everything I was hoping it could be. Thanks !!!
these are the very best, made these so many times. try not to eat them right out of the pot when still warm. highly recommend!!!!
My friends like pickled jalapeños! a lot! Already sent the link to her :)))
Love the recipe. I have a hanging basket with 3 jalapeño pepper plants called “pot-a-peno”. It gets lots of small peppers and I have been wanting to pickle them.
First time pickling! I love sliced jalapenos on burgers and subs, but the store bought jarred ones often lack any crunch and are overpriced. So, I decided to pickle my own. Mission accomplished! I used your wonderful recipe, but I omitted the optional sugar and let the brine cool for 10 minutes before soaking the slices for 15 mins instead of 20 to keep some crunch, and because the heat of each pepper is very important to me!
Great recipe! Just an FYI, the liquid amounts aren’t consistent: in the instructions they read 1 cup each water & vinegar, in the regular recipe it reads 1-1/4 cups each. All good with the 1 cup, makes a pretty good pint of jalapeños!
Thank you for such a great and easy recipe. Made a batch while my stuffed cabbage rolls were baking in the oven!!!
Awesome recipe thanks. I definitely won’t use the sugar, and will have to use different chilis since I don’t have jalapenos here. But… any idea how long this will stay without a refrigerator?
Ok…I’m making these right now…I had wayyyyy more peppers than I thought. I know just letting them cool and putting the lid on tight then refrigerating is not “canning” them properly BUT, can I still can them the proper way? I’m guessing yes but, canning is newer to me so I wanted to confirm since the recipe notes state it’s not a canning recipe; I assume that’s only because it doesn’t walk through the steps of how to can it vs. just putting the lid on? It does then give the USDA canning guidelines link. Help me.
That said, I’ve used this recipe before without the need to can anything and I LOVE IT; I’m very excited to be making my first batch this year!
I tried these today and the amount of liquid was. I where near what I needed for 20 jalapeños. Maybe mine were just really large?? I had to do them in three batches.
you need a jump to recipe option. i gave up after scrolling through a million photos for a simple recipe.
Easy and delicious. Got over a pound of jalapeños from a CSA and having a couple of little kids in the house I was at a loss of what to do with all those peppers. This recipe was so easy to put together and the peppers are absolutely fantastic. Just the right amount of salt and sour.
I never had pickled jalapeños before. I love these! A great way to use the hundreds of peppers from my plants!
Thank you so very much for giving me a complete recipe for pickling jalapeño peppers. Worked perfectly.
Too easy! Just perfect for a quick party!
Just made this recipe, and it turned out so well! I reduced the sugar to 1 Tbsp, and added sliced carrots and white onion to make a pickled jalapeño relish. It’s delicious! I’ve never pickled anything before, so didn’t realize how easy it would be.
Great recipe! I used white instead of distilled white vinegar with a bit more water and added finely chopped dill. Using sterilised jars they were fine on the shelf for a couple of months, probably longer if I had self-control.