Pickled Jalapeño Peppers are the most delicious way to use up extra peppers from your garden. They are quick and easy to prepare and can be used in tons of different ways!
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Why just pickle red onions, when this classic technique can be used on so many different kinds of vegetables?
We had an abundance of jalapeño peppers this year (to say the least!). I think we’re all getting a little tired of Jalapeño Poppers, so I needed to find another way to use a bunch up before they went bad.
An easy solution – pickling! It’s super quick and since we almost always have a jar of store-bought pickled jalapeño peppers in our fridge, I decided why not make you own? They are fresher and have way more flavor!
Why This Recipe Works
Pickled jalapeño peppers are quick and easy to prepare. The recipe only requires 5 ingredients.
This recipe is healthy and low in calories, however pickled peppers add a ton of flavor!
They are a very versatile addition to many meals. While they are delicious right out of the jar, you can also use them on a huge variety of dishes.
Step-By-Step Instructions
Ingredients
- 5-6 jalapeño peppers (stems removed and sliced thin)
- 1 cup distilled white vinegar
- 1 cup water
- 1 clove garlic (crushed)
- 2 tablespoons granulated sugar: you can reduce or omit the sugar, if preferred.
- 1 tablespoon pickling salt (or kosher salt)
Chef’s Tip: you can add additional herbs and spices to your brine for added flavor. Dried basil, dried oregano, ginger, cumin, coriander, black peppercorns, mustard seeds, and/or crushed red pepper are great choices.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Remove the stems from the jalapeño peppers and thinly slice. Peel and crush the garlic.
Create!
Place the peppers into a pint size mason jar.
Bring the vinegar, water, garlic, sugar and salt to a boil. Swirl a few times to ensure the sugar is fully dissolved.
Cover the peppers with the hot liquid. You may have extra liquid.
Chef’s Tip: you can remove the garlic or add it to your jar. If you choose to leave it in, please be aware that garlic often turns blue in vinegar and this is not harmful.
Allow the peppers to cool at room temperature, then place the lid on the jar and refrigerate for at least 24 hours. You can eat the peppers sooner, but they won’t be fully pickled right away.
Chef’s Tip: this recipe is not shelf stable and needs to be kept refrigerated.
Present!
Use as desired.
Pickled jalapeño peppers should be kept tightly covered in the refrigerator for up to 2 months.
How To Use Pickled Jalapeño Peppers
There are many different way to use pickled jalapeño peppers. Some of our favorites are:
- Sandwiches
- Wraps
- Burgers
- Nachos
- Tacos
- Burritos
- Breakfast skillets
- Salads
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled jalapeños.
- You can also add herbs and spices to your pickled peppers. Some great options are dried basil, dried oregano, ginger, cumin, coriander, black peppercorns, mustard seeds, and/or crushed red pepper are great choices.
- Store tightly covered in the refrigerator. Consume within 2 months.
More Pickled Recipes
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Pickled Jalapeno Peppers
Ingredients
- 5-6 jalapeño peppers (stems removed and sliced thin)
- 1 cup distilled white vinegar
- 1 cup water
- 1 clove garlic (crushed)
- 2 tablespoons granulated sugar (optional)
- 1 tablespoon pickling salt (or kosher salt)
Instructions
- Place the peppers into a pint size mason jar.5-6 jalapeño peppers
- Bring the vinegar, water, garlic, sugar and salt to a boil. Swirl a few times to ensure the sugar is fully dissolved.1 cup distilled white vinegar, 1 cup water, 1 clove garlic, 2 tablespoons granulated sugar, 1 tablespoon pickling salt
- Cover the peppers with the hot liquid. You may have extra liquid.
- Allow the peppers to cool at room temperature, then place the lid on the jar and refrigerate for at least 24 hours. You can eat the peppers sooner, but they won't be fully pickled right away.
- Use as desired.
Notes
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled jalapeños.
- You can also add herbs and spices to your pickled peppers. Some great options are dried basil, dried oregano, ginger, cumin, coriander, black peppercorns, mustard seeds, and/or crushed red pepper are great choices.
- Store tightly covered in the refrigerator. Consume within 2 months.
CarolAZ says
Great recipe, but these can be “shelf stable” because this is a “hot pack” process. The difference is that you would put the seal and ring on the jar immediately and invert the jar until it cools down. This would then cause the jar to form the canning seal needed to shelve it…I do this for pickling asparagus and green beans.
Juyali says
So good! I was so happy I was able to preserve the jalapenos from my garden this year.
Yu says
I love these pickled jalapeño peppers! They have the perfect balance of heat, tang, and crunch. Thanks for sharing!