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Published July 27, 2023. This post may contain affiliate links. Please read my disclosure policy.
These Pickled Jalapeños are the perfect salty-spicy condiment to add to your next burger, nachos, or tacos recipe. They will elevate the flavor of whatever you are serving them.
Pickled jalapeños are fresh jalapeño peppers that are sliced and submerged in a salty-sweet vinegar brine to help bring about more flavor and tame down the spice of the chiles. In addition, this will help in extending the shelf life of the fresh chili. Pickling has been around for thousands of years and is a simple process where the flavors of the pickling liquid can be customized to your liking.
These are fantastic to eat right out of the jar, and I don’t even like spicy food. Any recipe that requires a jalapeño will be significantly enhanced if you use these instead.
Ingredients and Substitutions
- Jalapeños – Use fresh jalapeños for this. If you see some that have red spots or lines running down them, those tend to be spicier.
- Water – Any tap or bottled water will work.
- Vinegar – I use distilled vinegar. You can also use apple cider or white wine vinegar. This will aid in removing some of the spice from the peppers.
- Sugar – Use regular granulated sugar. This will also help tone down some of the spice from the jalapeños.
- Salt – I always use coarse salt in my cooking and baking.
- Garlic – A few mashed garlic cloves will add unique flavors to the brine.
How to Make Pickled Jalapeños
Thinly slice the jalapeños using a sharp chef’s knife or a mandolin. I like them thin, like my tobacco onions.
In a medium-sized pot, add the water, vinegar, salt, sugar, and smashed garlic cloves.
Bring to a boil over high heat. Make sure the salt and sugar are completely dissolved.
Turn the heat off and add in the sliced jalapeños ensuring they are submerged.
Let them cool to room temperature, which takes about 2 hours.
Transfer the pickled jalapeños to a sterilized jar and screw on the lid fingertip tight.
Store them in the refrigerator until you’re ready to use them.
Make-Ahead and Storage
Make-Ahead: You can make these pickled carrots up to 1 week ahead.
How to Store: Place sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
Chef Notes + Tips
- Wait 24 hours before eating the pickled jalapeños for the best flavor results. The longer you wait, the more intense in flavor they will get.
- Make sure your jars are completely clean and sterilized before using them.
- Depending on the size of the jalapeños, you may need more or less to fill the jars.
- If you want to can these, submerge in a pot of water with a rack by two inches and process for 10 minutes—place in a dark place for 12 to 18 months.
More Side Dish Recipes
- Horseradish Mashed Potatoes
- Roasted Carrots
- Smashed Potatoes
- Roasted Asparagus
- Garlic Parmesan Potatoes
Pickled Jalapeños Recipe
- 7-9 medium-large sized fresh jalapeños
- 1 ½ cups white vinegar
- 1 ½ cups water
- 1 ½ tablespoons coarse salt
- ¼ cup sugar
- 6-8 mashed garlic cloves
- Thinly slice the jalapeños using a sharp chef’s knife or a mandolin. I like them thin, like my tobacco onions.
- In a medium-sized pot, add in the water, vinegar, salt, sugar, and smashed garlic cloves.
- Bring to a boil over high heat. Make sure the salt and sugar are completely dissolved.
- Turn the heat off and add in the sliced jalapeños ensuring they are submerged.
- Let them cool to room temperature, which takes about 2 hours.
- Transfer the pickled jalapeños to a sterilized jar and screw on the lid fingertip tight.
- Store them in the refrigerator until you’re ready to use them.