Easy Homemade Pickled Jalapeños Recipe
A mere 5 minutes of prep work and 7 ingredients are all that stand between you and a jar of the best spicy, tangy Pickled Jalapeños you’ve ever tried. As if that weren’t enough to love, this recipe for pickled jalapenos is about to bring some major flavor to everything from your tacos and burgers to nachos and sandwiches — and so much more!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Chef's Knife (for slicing jalapeno peppers)
- 1 Medium Saucepan (to make pickle brine)
- 1 Storage Jars (for storing pickled jalapenos)
Ingredients
- 6 Large Jalapeno Peppers
- 2 cloves Garlic – smashed & peeled
- 1-2 sprigs Fresh Cilantro
- 1 tsp whole Black Peppercorns
- 1 ¼ Cup Filtered Water
- 1 Cup Apple Cider Vinegar (substitute: sherry vinegar or white vinegar)
- 1 TBS Granulated Sugar (substitute: Honey or Agave)
- ¾ - 1 TBS Kosher Salt (substitute: pickling salt)
- Optional: 1 whole Lime Peel or Lemon Peel
- Optional: ¾ tsp Mexican Oregano
- Optional: 1 whole Bay Leaf
Instructions
- Prep Jalapenos: Working with one jalapeno at a time, use a sharp chef’s knife to slice all the jalapenos into ¼-inch to ½-inch thick rings or coins, discarding the stems.
- Add Jalapenos and Flavoring Ingredients to Storage Jar: Stuff the sliced jalapenos into a quart-sized jar (or divide them among two pint jars). Add the cloves of garlic, cilantro, and black peppercorns, along with the lime or lemon peel and oregano if using, to the jar. Then, set aside
- Make the Brine: In a medium saucepan, add the water, cider vinegar, sugar, and kosher salt. Place the pan over high heat and bring the contents to a boil, stirring occasionally, to help the salt dissolve. Immediately remove the pan from the heat.
- Add Brine: Pour the warm brine into the jar, making sure you completely submerge the jalapenos in the brine, but also leaving ¼-inch of headspace between the brine and the rim of the jar. (Discard any excess brine.) Let sit for 10-15 minutes at room temperature before sealing with an airtight lid.
- Pickle Jalapenos in Fridge: Place the jar of vinegar jalapenos in the refrigerator and let rest (pickle) for at least 2 hours (very light pickle flavor) or 2 days (for authentic pickled jalapenos). (SEE NOTES)
- Use or Store: After 2 hours or more has passed, remove the pickled jalapenos from the fridge and eat straight from the jar, add them to dips, sandwiches, wraps, burgers, and more! Enjoy!
Notes
- Pickling Time: You can pickle the jalapenos for as little as 20 minutes if you prefer a very light pickle flavor. However, I recommend letting them sit for 48 hours for the best flavor.
- This isn’t a canning recipe, meaning these pickle jalapenos are not shelf-stable! You must store your jar of jalapenos in the refrigerator. Pickled jalapenos will keep for up to 3 months.
Nutrition
Calories: 25kcal Carbohydrates: 4g Protein: 0.4g Fat: 0.1g Saturated Fat: 0.02g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.01g Sodium: 878mg Potassium: 90mg Fiber: 0.4g Sugar: 3g Vitamin A: 162IU Vitamin C: 21mg Calcium: 12mg Iron: 0.3mg