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 1-1/4 cups of distilled white vinegar and 1-1/4 cups 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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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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