Homemade pickled jalapenos are spicy, tangy and easy to make. They are a great way to preserve a little bit of summer.
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.
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Unlike most pickling recipes that are for large batches, this recip makes three to four jars. You can double or triple the recipe by clicking on the scale button in the recipe card.
There are easy to make and with only four ingredients!
Here is what you will need
Jalapeno peppersJalapeno peppers
3 to 4 8 ounce Mason jars with lids
A pot large enough to hold 4 mason jars
A small saucepan to heat the brine
Canning Jar Lifter (not mandatory, but makes it a lot easier!)
Please note that this a summary list of steps to give you an idea how to make this recipe. The full details are in the recipe card below.
- Sterilize the mason jars
- Prepare the peppers by slicing them into rings and stuffing them into the jars.
- Make the brine, heat it, and pour it over the peppers in the jars.
- Place to tops onto the jars and carefully add them to a pot of boiling water.
- Carefully remove the jars from the water using a jar lifter or potholder.
- Allow the jars to cool off at room temperature.
There is always an open jar of homemade pickled jalapenos in our fridge. They taste great on pizza, chili, nachos, and tacos.
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 teh 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, capsaicin which produces heat in hot peppers can cause a burning sensation on your sking and it is difficult to wash off. If your hands feel like they are burning, rub them with fresh lemon juice.
When a lid doesn't make a pooping sound store the jar in the refrigerator and eat thos peppers first. They will last for up to a 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 of garlic to each jar for a garlickly flavor.
Substitute sea salt with an equal amount of pickling salt or kosher salt
You might also like these pickle recipes
Click on serving size to scale this recipe
- 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 ½ cups apple cider vinegar
- 1 cup water
- 1 teaspoon sea salt
- 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 vinegar, water, and salt and bring it to a boil. Reduce the heat and simmer for 10 minutes until the salt dissolves.
- 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.
- 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 provided is an estimate and can vary based on cooking methods and ingredients used
I would love to make these up for neighbors and friends for hostess gifts.
That's a great idea Ellen!
Terri Steffes says
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!
Colleen - Faith, Hope, Love, & Luck says
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.
Sue Lau says
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.
Cheese Curd In Paradise says
I love these on top of my eggs and in my grilled cheese sandwich! It is the perfect amount of heat without overpowering! Yum!
Can I use kosher or canning salt instead?
Hello Erica, Yes you can use kosher or canning salt.