The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapenos pickled and jarred. Put on burgers, pizza or nachos. Options are endless!
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.
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.
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 jalapeños 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.
To make these Homemade Pickled Jalapeños You will need:
- a glass jar with a tight fitting lid
First wash and pat dry the jalapenos. Then trim the stems off all the jalapeños and slice them into rings.
Wear gloves to protect your hands.
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.
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 tongs to remove the jalapeños and place them into a clean jar. Pack the jar FULL of ALL the pickled jalapenos.
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 slapping a lid on a popping them into the fridge.
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.
This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated.
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 about 2 months 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 looking for canning instructions or directions, follow the USDA guidelines.
Easy Homemade Pickled Jalapeños
- 20 large jalapeños, sliced, stems discarded
- 2 cloves garlic, smashed and peeled
- 1 cup distilled white vinegar
- 1 cup filtered water
- 4 tablespoons sugar, optional as it is for flavoring
- 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.
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