How to Make Pickled Jalapenos with Apple Cider Vinegar

Home » Pickling & Preserving Recipes » How to Make Pickled Jalapenos with Apple Cider Vinegar
Pickled jalapeno peppers are spicy, zesty and  easy to make with only a few ingredients!
an open jar of pickled jalapeno peppers with a spoon

It’s so easy to make pickled jalapenos with apple cider vinegar, and they are a delicious way to add spice and flavor to your food. Pickled jalapeño peppers are spicy, and tangy and taste great in your favorite Mexican food, sandwiches, or salads.

pickled jalapeno peppers in a bowl

The process of pickling involves preserving food in a solution of vinegar, salt, and spices. This process is an easy way to extend the shelf life of the food, and can also enhance its taste.

While there are many different types of vinegar that can be used for pickling, apple cider vinegar is a popular choice due to its health benefits and slightly sweet and tangy flavor.

If you love pickled foods in apple cider vinegar, try these sweet and spicy quick pickles!

Why you will 🤍 this recipe

  • It’s a small-batch recipe made with simple ingredients. This recipe makes only 3 to 4 jars at a time
  • Pickled jalapeno peppers are super easy to make with only 4 ingredients!

Here is what you will need

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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🛒Ingredients

🥄Equipment

How to make pickled jalapenos with apple cider vinegar

Prepare: Rinse and sterilize the mason jars by submerging them in water in a large pot, bring to a boil and boil for 10 minutes. Carefully remove the jars from the boiling water and place them on a clean towel.

While the jars are being sanitized, rinse the jalapeno peppers and slice jalapeños into slices.

pickled jalapeno pepper slices simple and savory

Step 1. Slice the peppers

Stuff the jalapeno slices into each mason jar.

Step 2. Make the brine

Combine the vinegar, water, and salt and bring it to a boil over high heat. Reduce the heat and simmer for 10 minutes until the salt dissolves.

brine cooking on stove
pickled jalapeno peppers

Step 3. Brine the jalapenos and process

Pour the hot brine over the sliced peppers in the jars. Cover each jar tightly. Bring water to boil in the same pot that you sterilized the jars in and submerge the covered jars of pepper slices into the water bath. The jars should be covered about halfway with water. Boil for 20 minutes and carefully remove the jars from the pot. As they cool off you should hear the lids pop.

Ingredient notes and substitutions

Vinegar – I like to use apple cider vinegar for its flavor and health benefits. It can be substituted with an equal amount of white vinegar, but if you have apple cider vinegar, use it; you will love the flavor.

Sea Salt – I always have sea salt in my pantry so that’s what I use to make pickles. You can replace sea salt with kosher salt which is also a great salt to use for pickling.

How to store pickled jalapenos

Store the pickled jalapeno peppers in a cool dark pantry for up to 3 months. When you open a jar, the lid should be difficult to remove. If you can just turn the top to remove it, the jar wasn’t sealed properly and it should be discarded.

What to serve with pickled jalapenos

Easy pickled jalapeños taste great on sandwiches, in salads, and pizza. They also taste great with your favorite spicy food such as chili, nachos,  and tacos and chili.

an open jar of pickled jalapenos with a spoon

Recipe variations

Mixed pickled peppers – Use a variety of sliced hot peppers such as chili, banana peppers or even mild bell peppers to the jalapeno slices for a jar of mixed pickled peppers.

Garlic pickled jalapeno peppers – Add a few garlic cloves to the brine to make garlic pickled jalapeno peppers.

Add spices – Add a pinch or two of cumin seeds, black peppercorns and a bay leaf to each jar for hot and spicy pickled jalapenos.

Whole pickled jalapeno peppers – Instead of using sliced jalapenos, stuff whole trimmed peppers into the jars.

💡Tips

  • Control the heat in the peppers by cutting out the seeds and membranes when slicing with peppers. If you prefer hot, just slice them into rings.
  • Wear rubber gloves when handling jalapenos, to avoid a burning sensation on your hands.
Can you make quick-pickled jalapeños without the water bath?

Yes. You can easily make this a quick pickled jalapeno recipe without the water bath. Follow the steps in the recipe card and reduce the amount of vinegar to 3/4 cup. Once the brine is poured over the pepper slices, cover the jars and store them in the refrigerator. Peppers should be ready to eat within a day or two. They will last for up to 2 months in the refrigerator.

What is the difference between quick pickling and pickling using a canning process?

When food goes through the canning process, heating the food extends the shelf life and it does not need to be refrigerated. For quick pickling, the food that has been pickled needs to be refrigerated and not stored at room temperature since it did not go through the canning process.

an open jar of pickled jalapeno peppers with a spoon

You might also like these pickle recipes

an open jar of pickled jalapeno peppers with a spoon

Pickled Jalapeno Peppers

Pickled jalapeno peppers are spicy, zesty and  easy to make with only a few ingredients!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Appetizers & Snacks
Cuisine: American
Keyword: Pickled jalapeno peppers with apple cider vinegar
Servings: 4 jars
Calories: 34kcal
Author: Anne

Equipment

Scale this Recipe 4 jars

Ingredients

  • 15-20 jalapeno peppers four to five peppers will fit into on jar
  • 1 1/2 cups apple cider vinegar
  • 1 cup water
  • 2 teaspoons sea salt

Instructions

  • Sterilize the jars and lids by placing them carefully in a
    medium sized pot of boiling water for at least 15 minutes
  • Use tongs or a jar lifter to remove the jars and lids and place them on a clean towel to dry.
  • Prepare the peppers by slicing them into rings,  filling each jar as you slice them – really pack them in
  • Make the brine by combining the 1 1/2 cups apple cider vinegar 1 cup water and 2 teaspoons sea salt, and bring it to a boil. Reduce the heat and simmer for 10 minutes until the salt dissolves.1 cup water
  • Pour the prepared brine over the peppers in each jar (should be about ½ cup per jar).
  • Secure the lids tightly on each jar.
  • Bring the water to boil in the same pot that you sterilized the jars in and submerge the 4 covered jars of pepper slices and brine.  The jars should be covered about half to the top with water.
  • Let the jars boil in the pot for about 20 minutes over medium to high heat.
  • Carefully remove the jars from the water with tongs and set aside on a towel to cool.
  • As the jars cool, listen for the lids to snap indicating a secure seal — if the jar doesn’t seal, store in the refrigerator for up to a month
  • Wait a least a week before opening your peppers and  keep them refrigerated after opening.

Notes

  • Add sliced chili or banana peppers to the jalapeno slices for a jar of mixed pickled peppers
  • Add a clove or two of garlic to each jar for a garlicky flavor
See article above for recipe tips, suggestions and more!

Nutrition

Serving: 0.5cup | Calories: 34kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1172mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 566IU | Vitamin C: 62mg | Calcium: 15mg | Iron: 0.3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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15 Comments

  1. I did not know that darker jalapenos were hotter! These sound wonderful. I always have a jar of pickled jalapenos. Now I need to try making them myself.

  2. Our jalapeno plants always make more peppers than we can use in real time. I am going to have to give this a try as we love pickled jalapenos too! What a great way to use the rest of the peppers!