Pickled Jalapenos with Apple Cider Vinegar
Pickled jalapeños are what I make when my garden produces more jalapeño peppers than I know what to do with. They’re spicy, tangy, and one of the easiest ways to use up a pepper harvest before it goes to waste. Once you’ve got a jar going, they’re just as good on tacos and nachos as they are stirred into a sandwich or salad.
This recipe uses a simple canning process, so the jars are shelf-stable in the pantry, no fridge space needed until you open one. I use apple cider vinegar because I like the flavor better, it’s a little sweeter and less sharp than white vinegar, but white vinegar works fine if that’s what you’ve got.
If you love pickled foods in apple cider vinegar, try these sweet and spicy quick pickles!
Recipe Highlights
- It’s an easy way to put extra jalapeno peppers to good use instead of letting them go bad.
- Only 4 ingredients and about 15 minutes of hands-on prep.
- Shelf-stable in the pantry once sealed, no fridge space needed until you open a jar.
- Control the heat yourself by leaving seeds in for spicier or slicing them out for milder.
Ingredient Notes
- Vinegar – I use apple cider vinegar because I like the flavor better;so it’s a little sweeter and less sharp than plain white vinegar. White vinegar works fine as a swap if that’s what you have on hand.
- Sea Salt – I always have sea salt in my pantry so that’s what I use for pickling. Kosher salt works as a swap too.
How to Make Pickled Jalapeños 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 jalapeño peppers and slice jalapeños into slices.
- Fill the Jars: Stuff the jalapeño slices into each mason jar.
- 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 the sliced jalapeños and process. Pour the hot pickling brine over the sliced peppers in the jars. Cover each jar tightly. Bring water to boil in the same pot that you sterilized the glass 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.
How to Store Pickled Jalapeños
Store the pickled jalapeño 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.
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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.
Candied jalapenos – A different process than this recipe (cooked with syrup instead of a vinegar brine for sweet heat). If you like the sweet-and-tangy combo, try my sweet and spicy quick pickles in the meantime; they’re a similar idea. I’m working on a dedicated candied jalapenos recipe now; check back soon.
Tips
- Control the heat by leaving the seeds and membranes in for spicier peppers, or slicing them out for a milder pickle.
- Wear gloves when handling jalapeños to avoid a burning sensation on your hands. Rubber or nitrile gloves work well.
- Check the seal once the jars cool. The lid should be tight and slightly concave. If it flexes or pops back when pressed, it didn’t seal; refrigerate that jar and use it within a month instead of storing it in the pantry.
Recipe FAQs
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.
Home-canned pickled jalapenos will last in the fridge for 1 to 3 months in the fridge after opening. Always use a clean fork or tongs to scoop out the peppers to keep them from spoiling fast. Discard the peppers if you notice a sour smell or fuzzy mold.
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Pickled Jalapeno Peppers
Ingredients
- 15-20 jalapeno peppers four to five peppers will fit into one 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 at least a week before opening your peppers and keep them refrigerated after opening.wjer
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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!
Can I use kosher or canning salt instead?
Hello Erica, Yes you can use kosher or canning salt.
I grow jalapeños all the time and MAKE sure I have extras to pickle.
Super easy and very Rewarding to eat from the Garden Year round.
Zee