Pickled Jalapeños

Pickled Jalapenos

The Spruce | Jennifer Perillo

  • Total: 18 hrs
  • Prep: 15 hrs
  • Cook: 3 hrs
  • Yield: 2 pints (10 servings)

Want to elevate your next Taco Tuesday, add some oomph to your next grilled cheese, or jazz up your nachos? Homemade pickled jalapeños are the answer.

You'll need glass mason jars which can be found hardware and craft stores. Be sure to sterilize them first in a pot of boiling water before you get started. These spicy pickled peppers start with boiling a mixture of water, vinegar, and sugar until the sugar is completely dissolved. The hot liquid gets poured over thinly sliced jalapeños before the jars are added to the fridge. It's that easy!

You can use your pickled jalapeños right away if you're in a rush, but a few days in the fridge cures them a bit and is worth the patience if you can muster it. The pickled jalapeños will last up to two months refrigerated, or you can use a hot water bath to can them for long term shelf stable storage.

We love keeping the fridge stocked with these, but homemade pickled jalapeños are also an easy homemade gift to give friends, family, teachers, and co-workers. Tie jars with decorative ribbon or cover tops with fabric for extra flair.

Ingredients

  • 1/2 pound jalapeños (6 to 8 medium to large peppers)
  • 1 small yellow onion (peeled and thinly sliced into rings)
  • 1 garlic clove (peeled and cut in half)
  • 1 1/2 cups white vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Pickled Jalapenos ingredients
    The Spruce / Jennifer Perillo
  2. Thinly slice the jalapeños crosswise (do not remove the seeds). Divide the jalapeños and onion slices between the mason jars. Add a piece of garlic to each jar.

    jalapenos, onions, and garlic in jars
    The Spruce / Jennifer Perillo 
  3. In a small pot, combine the vinegar, sugar, salt, and 1 cup of water over medium-high. Bring to a boil. Reduce the heat to medium and cook, over a vigorous simmer until the sugar is completely dissolved, 2 to 3 minutes.

    Saucepan with sugar and salt
    The Spruce / Jennifer Perillo
  4. Evenly pour the vinegar mixture over the jalapeños, onions, and garlic. 

    Hot vinegar mixture and jars of jalapenos
    The Spruce / Jennifer Perillo 
  5. Let the jars sit, uncovered, until cooled. Pickled jalapeños can be used at this point, or you can cover them with the lids and rings and store in the refrigerator for up to 2 months.

    Pickled Jalapenos
    The Spruce / Jennifer Perillo 

Tips

  • Spice Up Salad Dressings: Don’t dump that pickling liquid! Swap out some of the vinegar in your favorite salad dressing and use an equal amount of the brining liquid from these pickled jalapeños for jazzed up salad dressing.
  • Zingy Aioli: Finely chop some pickled jalapeños and stir into mayonnaise for a spicy upgrade on your next sandwich.

Recipe Variation

  • Get creative with fresh and dried herbs. Try allspice berries, cloves, fresh ginger, or even star anise to add your own spin on this spicy condiment.