I love to experiment with pickling so homemade pickled jalapeños are the perfect combination for me! In this recipe, I'll show you how to pickle jalapenos. So, if you've got lots of peppers from your summer garden and looking for an excellent recipe for refrigerator pickles, this one's it!
There are so many things you can do with pickled jalapeños. First, of course, you can put them on tacos, but they are also a great addition to eggs, sandwiches, salads, and even a plate of nachos!
Why you'll love this recipe!
I love this recipe! It's made with a vinegar brine that comes together quickly. I've made it about five times now, and it never disappoints. The key is to use super fresh jalapeños that have green stems. You can also experiment with other peppers, like serranos chilis or poblanos.
Jalapeno peppers are a staple of Tex-Mex cooking and can be used for flavoring everything from salsa to chili. While you can eat fresh peppers, they are also available pickled, canned in brine, or as a hot sauce.
The process of pickling jalapeno peppers is similar to pickling other vegetables, but it does require some special attention to the heat level of the peppers themselves.
This recipe doesn't require lots of peppers or even a pressure canner (we'll get into canning another time! Of course, quick pickling means these do not last as long, but it's an easy recipe that will get you in the mood for pickled peppers. If you want to do more with your peppers, you can make a simple syrup, infuse it in honey, roast them in the oven, dry them, and more!
Choose whole jalapeños. Look for those that are firm and smooth-skinned with an even color. Storing them in a plastic bag in your crisper drawer will keep them fresh for up to two weeks.
Kosher salt dissolves faster than table salt, so it is preferred for this pickling recipe. However, you can substitute pickling salt if you have that on hand.
Apple cider vinegar, White Vinegar
Mason jars or other airtight containers: Wide-mouth mason jars work best, but you can use recycled glass jars or metal tins—just be sure to sterilize them before using them for fermentation.
If you use recycled glass jars, ensure they don't have any imperfections that could break during the fermenting process.
While there are many ways to pickle jalapenos, it's important to remember that they are hot peppers. If you don't handle them carefully, they may irritate your skin or eyes and cause a burning sensation when eaten raw or cooked.
Wear rubber gloves when handling the spicy peppers--goggles would help too. You can also use tongs when cutting up the pepper so that you don't have direct contact with it.
This spicy pickle will surely be a hit at all your summer parties. They are also sliced thin, so they can be eaten whole and not only picked out of a salad.
Note: Wash your hands thoroughly with soap and water immediately after handling your peppers! Spice peppers contain capsaicin oil, which irritates human skin and eyes. Rinse under running water if possible, but do not use soap.
Step 1: Wash and slice the jalapeno peppers
Cut them into thin rings (⅛-inch thick) using a sharp knife. If you like spicy pickles, leave some seeds in them; otherwise, remove them all (the roots will cause more heat in the finished product).
Step 2: Prepare a brine solution of vinegar and water.
To prepare your brine solution, mix 2 cups vinegar with 1 cup water in a large bowl or pot until it's well blended and dissolved completely.
Step 3: Add the jalapeño slices to the brine solution
Once your brine solution is ready, add it to a large glass container or jar and pour in sliced jalapenos. Next, add some fresh garlic cloves, whole peppercorns, bay leaves, or other spices if desired (but these aren't necessary). Cover with a lid (or plastic wrap) and then place inside your refrigerator for about an hour.
Step 4: Use your pickles!
Once you've waited an hour, pull out your jalapeno slices and place them on a plate or cutting board. They can be eaten immediately or stored in their brine solution until later. If you want to eat them immediately, add them to sandwiches, hamburgers, or burgers for extra spice!
Feel free to mix in additional seasonings to suit your preferences - mustard seeds, black pepper, bay leaves, cumin seeds, or even serrano chilies can be great additions.
A great way to use pickled jalapeños is in salsa. Add them after you've made your salsa, and they'll add a nice kick of spice.
Another great way to use them is in tacos. Pickled jalapeños are perfect for topping tacos. You can also make simple guacamole using pickled jalapeños and avocado (or even use them instead of avocado!).
Pickled jalapeños also go great with eggs! Try putting some on top or inside your next breakfast taco. You could also try adding it to a deviled egg recipe or making a breakfast sandwich with scrambled eggs and cheese — yum!
You can also try making a pickled jalapeño relish by adding diced tomatoes, onion, and cilantro to your jar of pickled jalapeños. This makes for an excellent topping for burgers, pizzas, or even just as a side dish.
Proper storage is key for maintaining the freshness and flavor of your pickled jalapeños. Ensure they're in an airtight container, such as a mason jar or Tupperware. Stored in the refrigerator like this, they'll stay fresh for 2-3 weeks.
This recipe is great because it can be made and stored in the refrigerator until you can use it. It also makes an excellent gift for friends or family members who love spicy foods.
- 10 to 15 fresh jalapeño peppers
- 2 cups of white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cloves of garlic, crushed
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- Prepare the Jalapeños: Begin by washing the peppers under cold water. Slice them into ⅛-inch thick rings and discard the stem end.
- Make the Brine: Combine the vinegar, water, sugar, and salt in a saucepan on your stovetop over medium heat. Stir just until the salt and sugar completely dissolve.
- Add Aromatics: Add the crushed garlic, whole peppercorns, and bay leaves to the brine and simmer for 3-5 minutes.
- Add Jalapeños: Add the sliced jalapeños to the brine, make sure they get submerged entirely. Turn off the heat and let the mixture sit for 10 minutes.
- Jar and Wait: Carefully transfer the jalapeños to jars using a slotted spoon. Fill each jar with the brine to cover the sliced jalapeños, leaving ½-inch space from the top of the jar. Allow jars to sit out to cool at room temperature.
- Refrigerate: When brine is completely cooked, seal the jars tightly with their lids and refrigerate. Your pickled jalapeños will be ready to use in about an hour, but for the best flavor, let them sit for at least 24 hours.
- For best results, start with fresh jalapeños
- Since these are quick pickles, they won't last for a long time, but if you are looking for a simple recipe with a lot of peppers from your garden, these are for you!
- Pickled Jalapeño Relish. This is a great condiment to have on hand for sandwiches and burgers! It's also perfect for topping off your burgers with heat and flavor.
- Pickled Jalapeño Salsa Verde. This is my go-to salsa verde recipe, which features tangy pickled jalapeños and fresh cilantro. This salsa verde goes great with fish tacos or even just as an appetizer dip!
Amount Per Serving: Calories: 55Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1518mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g