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Learn how to make this pickled jalapeño recipe in just a few simple steps! These are the perfect addition to any salad, sandwich or even nachos! You will never go back to jarred jalapenos again.

Pickled Jalapeño Recipe in a pint sized mason jar
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I was so excited when I got such a positive response to my Jalapeño Hot Sauce Recipe that I shared last year. So much so that we doubled up on our jalapeño planting this year! Expect to receive either these Pickled Jalapeños Recipe or Jalapeño Hot Sauce as a Christmas gift this year!

I genuinely love Jalapeños and find them to be a very versatile hot pepper. They’re spicy but not too spicy and have such delicious crunch. I also love to pickle them to add to everything from salads to nachos. So I thought I would teach you how to pickle jalapeños using the best sweet and salty brine. You’ll love these so much that you’ll be eating them straight from the jar!

Ingredients in this Pickled Jalapeños Recipe

  • Jalapeño Peppers – cut into slices. You can leave the seeds or remove some for less spicy.
  • Garlic Cloves – Peel and smash your garlic cloves
  • White Vinegar – Distilled white vinegar is the way to go with this pickled jalapeno recipe. You can try another vinegar like apple cider vinegar but note that it will affect the taste.
  • Water – Ideally use filtered water or purchase distilled.
  • Cane sugar – aka granulated white sugar. I would not recommend using any other type of sugar as it will affect the taste.
  • Mustard Seeds – just 1 teaspoon. You can omit if you don’t like the flavor or can’t find them.
  • Black Peppercorns – same as above. Omit if you’d prefer not to use them.
  • Kosher Salt – 1 tablespoon seems like a lot of salt but it’s necessary for the pickling liquid and flavors.

How to Pickle Jalapeños

STEP 1: PREP PINT JARS

Into 2 pint size mason jars evenly distribute your sliced jalapenos, mustard seeds and black peppercorns.

chopped jalapenos in a mason jar

STEP 2: MAKE BRINE

Into a large pot add your garlic cloves, vinegar, water, cane sugar and salt. Bring to a boil and keep cooking until sugar and salt are completely dissolved. Remove from heat and allow mixture to cool to room temperature (you can add your hot brine to the jalapenos but they won’t remain crunchy).

brine for a Pickled Jalapeño Recipe in a large all-clad pot

STEP 2: COVER JALAPENOS + STORE

Once cooled, use a ladle to pour brine into your mason jars so that jalapenos are completely covered. Screw on the lid and then store in the fridge for at least 24 hours or up to 2 weeks.

Pickled Jalapeño Recipe in a pint mason jar

How Spicy Are They?

Spice level will depend on when you eat them. If you eat them fairly quickly they will be at their spiciest. However, vinegar (acid) helps to break down their acidity so they get less spicy over time.

How to Store Pickled Jalapenos

Refrigerator – place in a sealed container or mason jar with a tight-fitting lid in the fridge for up to 2 weeks.

Canning – You can also can your pickled jalapeños. In order to preserve them safely, please follow the USDA guidelines for canning safety.

Serving Your Pickled Jalapeño Recipe

The sky is truly the limit when it comes to your pickled and sliced jalapeños. You can certainly eat them right out of the jar but here are a few other ideas:

  • On a salad – add to your favorite salad recipe or you can even blend them into your dressing.
  • On a sandwich – The perfect spicy crunch to your next sandwich.
  • To tacos – add a little kick to your tacos.
  • Into guacamole – I always add jalapeno peppers to my guacamole but pickled peppers would be a great addition!
  • To your nachos – the key to the most delicious nachos is adding this pickled jalapeno recipe. Don’t knock it till you try it!
overhead shot of pickled jalapenos

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Pickled Jalapeño Recipe

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Learn how to make this pickled jalapeño recipe in just a few simple steps! These are the perfect addition to any salad, sandwich or even nachos! You will never go back to jarred jalapenos again.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 mason jars 1x
  • Method: Pickle
  • Diet: Vegan

Ingredients

Scale
  • 10 jalapenos, sliced
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 2 garlic cloves, peeled + smashed
  • 1 1/4 cup distilled white vinegar
  • 1 1/4 cup water
  • 2 tbsp cane sugar
  • 1 tbsp kosher salt

Instructions

  1. Into 2 pint size jars evenly distribute your sliced jalapenos, mustard seeds and black peppercorns.
  2. Into a large pot add your garlic cloves, distilled vinegar, water, cane sugar and salt. Bring to a boil and keep cooking until sugar and salt are completely dissolved. Remove from heat and allow to cool to room temperature (you can add your brine hot but the jalapenos won’t remain crunchy).
  3. Once cooled, use a ladle to add brine to your mason jars so that jalapenos are completely covered.
  4. Screw on the lid and then store in the fridge for at least 24 hours or up to 2 weeks.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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