Pickled Jalapenos

Transform ordinary jalapeños into zesty pickled jalapenos with this quick and easy recipe. Perfect for adding a kick of flavor to your favorite dishes or snacking on straight out of the jar. They are perfect for snacking, sandwiches, burgers, and adding to recipes. 

Quick and Easy Pickled Jalapenos

These tasty bites are made with seven ingredients in about fifteen minutes.  If you love peppers but have a tendency to stray away from jalapenos because of the heat, then this recipe is for you. A little bit of sugar really tames these jalapenos.

I love to add them to chili, tacos, burritos, enchiladas, nachos, omelets, and sandwiches. The possibilities are endless, as they add depth and flavor to almost any savory dish. If you like these, try pickled eggs, pickled red onions, and candied jalapenos.

How To Make Pickled Jalapeños

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

Start by adding the water, vinegar, sugar, salt, and garlic to a large saucepan over high heat. Bring the mixture to a low boil and stir in the sliced jalapeños and onions. Remove from the saucepan from the heat and let it sit for 10-15 minutes.

Using tongs, remove the peppers from the pot and place them in pint jars. Now, ladle the pickling brine over the peppers. Let them cool before covering them with the lids. Store the jars in the fridge.  

Ingredients needed

• Vinegar: apple cider vinegar or white vinegar
• Granulated sugar
• Salt: sea salt or kosher salt
• Garlic: crushed or minced
• Jalapenos: Choose mild peppers that are uniformly green in color and free of striations or blemishes.
• Onion: preferably sweet yellow or Vidalia

Recipe Tips

• When working with jalapenos, wear gloves and do not touch your face.  Wash up thoroughly after finishing.
• Other spices to experiment with include mustard seeds, black peppercorns, cumin seeds, or coriander. 
• These pickled Pickled Jalapeno Peppers are not shelf-stable, and they must be refrigerated. Store in the fridge for up to two months.
• If you don’t have canning jars, let the peppers and solution cool down in the pot. Then, use an airtight container and store it in the refrigerator.

What to serve them with

The possibilities are endless, but a few of my favorites are:

• Tacos: crock pot chicken tacos, barbacoa tacos, breakfast tacos, ground beef tacos, and salmon tacos.
• Casseroles: tater tot breakfast casserole, hashbrown casserole, chile relleno casserole, and beef enchilada casserole.
• Sandwiches: Italian beef sandwiches, pizza burgers, ham and cheese sliders, and crispy chicken sandwich.

More Jalapeno Recipes

Pickled Jalapeno Recipe

Delicious and easy Pickled Jalapeno Peppers that come together in less than fifteen minutes.  These mild peppers are perfect for tacos, burgers, burritos, sandwiches and omelettes.

5 from 27 votes

Print Pin Rate

Course: snacks

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 20 servings

Calories: 12kcal

Author: Beth Pierce

Ingredients

• 1 cup water
• 1 cup apple cider vinegar or white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon salt
• 2 cloves garlic crushed
• 10 jalapenos thinly sliced
• 1 medium sweet onion diced

Instructions

• In a large pot over high heat bring water, vinegar, sugar, salt and garlic to a boil.
• Add jalapenos and onions.  Remove from heat and let sit for 10-15 minutes.
• Using tongs remove the peppers from the pot and place in pint jars.  Ladle the pickling brine over the peppers.  Let them cool before covering with the lids.  Store the jars in the fridge.

Notes

• Choose mild peppers that are uniformly green in color and free of striations or blemishes.
• When working with jalapenos wear gloves and do not touch your face.  Wash up thoroughly after finishing.
• If you are a garlic fanatic increase the crushed cloves to 3-4.
• These pickled peppers are not shelf stable and they must be refrigerated.
• If you don’t have canning jars let the peppers and solution cool down in the pot. Then use an airtight container and store in the refrigerator.
• Store in the fridge for up to two months.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 350mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.04mg

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