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Pickled Jalapenos are a staple in my house. If we don’t have them at the ready to put on tacos, quesadillas, tuna salad sandwiches, wraps of all sorts, nachos, chilaquiles, enchiladas, and more, we’re at a loss. These quick Pickled Jalapenos can be ready in about 20 minutes to stave off any spicy condiment emergencies!
I just love pickled Jalapeños! Along with Pickled Onions, Pickled Jalapeños are stiff competition for the top condiment in my refrigerator at all times. They’re just so versatile and are great for adding a burst of flavor and a kick of heat. We put them on everything from tacos and quesadillas to sandwiches and avocado toast and scrambled eggs.
The great news is that it is super easy to make your own Pickled Jalapenos. It only takes a handful of ingredients and about 20 minutes.
I love that this recipe for homemade Pickled Jalapeños can be ready so fast—just 20 minutes! And it only requires a bunch of jalapenos and some basic pantry ingredients. They can last in the refrigerator for up to 2 months. This pickled jalapenos recipe is also suitable for canning.
Ingredients you need
This quick pickled peppers recipe is super simple and only requires 5 ingredients (plus water). Here’s what you need:
- Fresh jalapeno peppers—You can use red or green jalapenos, or even better, use a combination.
- White distilled vinegar—It is important to use distilled vinegar rather than wine vinegar, apple cider vinegar, etc., because this recipe was developed based on the acidity of distilled vinegar.
- Granulated sugar—Just plain white sugar is perfect.
- Garlic—This is optional, but I like to throw in some whole garlic cloves for added flavor.
- Salt—I recommend that you use kosher salt or pure sea salt as salt additives can affect the flavor of the pickles.
How to make them
This easy homemade Pickled Jalapeños recipe is really easy to make. And if you want to can them in a water bath, that’s easy, too. Here’s how:
- Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove from heat and let stand for 10 minutes.
- Transfer the jalapenos to the mason jars. Pour the hot pickling liquid over the jalapeno peppers, putting half into each pint jar.
- Let cool completely before serving or refrigerating.
- To can the pickles, put canning lids on the jars and process in a water bath for 10 minutes. Make sure all the jars seal. If a jar doesn’t seal, don’t worry! You can just pop it in the fridge and use it within the next 2 months or so.
- Store in the refrigerator for up to 2 months.
You can switch up your Pickled Jalapeños in myriad ways. Here are a few ideas:
- Add sliced carrots or baby carrots, red bell peppers, onion slices, radishes, or other veggies along with the sliced jalapeños. The pickled carrots or other vegetables will add flavor and also take on the spiciness of the jalapeño peppers.
- Add whole sprigs of fresh oregano or a bay leaf or two into the hot brine in the pot after removing it from the heat.
- Add spices like mustard seeds, cumin seeds, or coriander seeds to the hot brine for added flavor.
- Use a mix of peppers, including extra hot ones like habaneros, if you want your pickled jalapeño peppers to be more or less spicy.
How to serve them
I serve Pickled Jalapenos, along with Pickled Onions, as a topping for Fish Tacos, Blackened Fish Tacos, Camarones al Mojo de Ajo, Camarones a la Diabla, Chilaquiles, Chicken Enchiladas, Salpicon de Res Instant Pot Tortilla Soup, and Instant Pot Turkey Chili. I also love to put them on a tuna salad sandwich or even a Pork Belly Banh Mi.
- 1 ¼ cup water
- 1 ¼ cup white distilled vinegar
- 3 tablespoons white cane sugar
- 4 garlic cloves peeled
- 1 tablespoon salt
- 6 to 9 jalapenos sliced
- Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove from heat.
- Place the jalapenos into the mason jars and pour the hot liquid over them.
- Let stand for about 10 minutes before serving or let cool for about 30 minutes before covering and refrigerating.
- Store in the fridge for up to 2 months.