Homemade pickled jalapenos are spicy, tangy and easy to make. They are a great way to preserve a little bit of summer.
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Pin This Recipe for Pickled Jalapeno Peppers
If you think pickling is time-consuming, think again because these tangy and spicy pickled jalapeno peppers can be made in less than an hour! There are only a few simple ingredients need to make these pickled peppers: jalapeno peppers, apple cider vinegar, sea salt and water.
Most pickling recipes are for large batches, which can take a lot of time and jalapenos. This recipe is for a small batch. It make three to four half-pint sized jars, which is perfect for the thriving jalapeno plants in my garden. When the peppers start to pile up, I make a small batch of homemade pickled jalapeno peppers.
There is always an open jar of homemade pickled jalapenos in our fridge. They taste great on pizza, chili, nachos, and tacos.
Homemade Pickled Jalapenos Ingredients
- jalapeno peppers – I use a blend of both red and green jalapenos
- apple cider vinegar – a natural preservative
- sea salt – also a natural preservative
- water – to cut the acidity of the vinegar
Recipe Steps to Make Pickled Jalapeno Peppers
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Sterilize 3 to 4 8 ounce mason jars
- Prepare the peppers by slicing them and stuff them into jars
- Make the brine
- Pour the brine over the peppers
- Seal the Jars
- Place the jars into a large pot of boiling water for 20 minutes
- Carefully remove the jars from the water
- Allow to cool at room temperature
Estimated Time to Make Pickled Jalapeno Peppers: 40 to 50 minutes PLUS cooling time
Tips for Making Pickled Jalapeno Peppers
- For a milder jalapeno pepper, look for jalapenos with bright green skin without any blemishes or lines on them. Jalapeno peppers with lines in the skin and a darker color will be very hot. Once they turn red, they will be extremely hot!
- Control the heat in the peppers by cutting out the seeds and membranes when slicing the peppers. If you prefer hot, just slice them into rings.
- Wear rubber gloves when handling jalapenos, capsaicin which produces heat in hot peppers can cause a burning sensation on your skin and it’s difficult to wash off. If you hands start to burn, rub them with fresh lemon juice.
- When a lid doesn’t make a popping sound, store the jar in the refrigerator and eat those peppers first. They will last for up to month.
- Pickled jalapeno peppers can be stored in your pantry for up to six months. Once the jar has been opened, store it in the refrigerator for up to a month.
Pickled Jalapeno Recipe Variations
- 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
You might also like these pickle recipes
- Zucchini Refrigerator Pickles
- Sauerkraut
Pickled Jalapeno Peppers
Pickled jalapeno peppers are spicy, zesty and easy to make with only a few ingredients!
- Prep Time: 15
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 jars 1x
- Category: Condiment
- Method: Stove-top
- Cuisine: American
Ingredients
- 3 to 4 half pint sized mason jars with lids and seals
- approximately 15–20 jalapeno peppers (four to five peppers will fit into on jar)
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 1 tsp sea salt
Instructions
- Sterilize jars and lids by placing them carefully in a medium sized pot of boiling water for at least 15 minutes
- Use tongs to remove the jars and lids and place them on a clean towel to dry
- Prepare the peppers by slicing them, filling each jar as you slice them – really pack them in
- Make the brine by combining the vinegar, water, and salt and bring it to a boil. Reduce the heat and simmer for 10 minutes.
- 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 pot again and submerge the 4 jars. The jars should be covered about half way with water.
- Let the jars boil in the pot for about 20 minutes
- 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 and refrigerate 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
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Keywords: pickled jalapenos, jalapeno peppers, pickles
I would love to make these up for neighbors and friends for hostess gifts.
That’s a great idea Ellen!
I can just imagine this with all kinds of things, but the first thing is I want this on one of my husband’s masterful charcuterie trays.
★★★★★
mmm Ilove charcuterie trays Terri!
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.
Yes Karen, and when they turn red they are extremely hot!
I’ve made candied jalapeños before but never pickled ones…that needs to change!!!
Candied jalapenos sound good Colleen!
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!
Same with us Carlee, that’s why I started pickling them.
I love keeping homemade jalapenos on hand for the nachos. So easy and so much better than the store bought jars.
I agree Sue! They taste much better.
I love these on top of my eggs and in my grilled cheese sandwich! It is the perfect amount of heat without overpowering! Yum!
★★★★★