These crunchy, delicious, easy pickled jalapeños are made in under 10 minutes! This easy pickled jalapeños recipe is so simple that you’ll never go back to store bought ones again. Perfect toppings for burgers, nachos, tacos, pizza and more!
I am a huge fan of spicy food, but the one thing I’ve never really been the biggest on are spicy peppers. I was sure that I wasn’t a fan of spicy peppers in general, until the first time I tried pickled jalapeños. Game changer!
This easy pickled jalapeños recipe is so good, and creates the perfect mixture of spicy and sweet. In my opinion they’re light years better than canned options, and doesn’t contain any preservatives or artificial colors (also a plus).
Pickling is so easy! This recipe also works great for carrots, bell peppers and other types of spicy peppers too. You can tweak this recipe and control the heat level of your homemade pickled jalapeños by adding more or less sugar. More sugar equals sweeter and less spicy ones!
This simple pickled jalapeño recipe is good in the fridge for up to two months. As the jalapeños sit in the jar, the heat will become more mild. This a great recipe for those of you who like things only a little bit spicy, because you can add more sugar and let them sit for a few days, mellowing out the spicy kick!
How to Pickle Jalapeños
If you’ve ever pickled another vegetable at home (like onions), this easy pickled jalapeño recipe is pretty much the same. If you haven’t, it’s incredible simple so don’t worry!
Ingredients Needed to Pickle Jalapeños
Canning jar (I like to save jars from pasta sauce and pickles and reuse them!)
Disposable gloves (trust me on this)
How to Make Easy Pickled Jalapenos
Wondering how to make these easy pickled jalapeños? It’s easier than you expect! First, be sure that you are wearing disposable gloves before slicing your jalapeños. The juice from the peppers and the seeds can really stick to your fingers and burn the skin on your hands. More of a concern is that if you don’t wash your hand thoroughly enough after, you could burn your face or your eyes.
I speak from experience: the first time I sliced up jalapeños for a taco night a few years ago, I didn’t realize how thoroughly you really need to scrub your hands after and long story short… my eye was on FIRE. Don’t be me!
Wash and pat dry the jalapeños. Trim off the stems, and slice your jalapeños into rings, removing the seeds if you want a mild flavor. Stuff your jar full of pepper slices and add a clove of diced garlic.
Next, make the pickling brine by simmering the vinegar, sugar and salt over low heat until the sugar dissolves (about 5 minutes).
Pour the brine slowly over the jarred peppers. Let them cool to room temperature, slap a lid on them and store them in the fridge for up to two months.
- 1 ½ cup white vinegar
- 2 cloves garlic, diced
- 1/3 cup sugar
- 1 tablespoon sea salt
- 7-8 jalapeño peppers, thinly sliced into rings
- Wash and pat dry the jalapeños. Trim off the stems, and slice your jalapeños into rings, removing the seeds if you want a mild flavor.
- Stuff your jar full of pepper slices and add a clove of diced garlic.
- Next, make the pickling brine by simmering the vinegar, sugar and salt over low heat while stirring until the sugar dissolves (about 5 minutes).
- Pour the brine slowly over the jarred peppers. Let them cool to room temperature, slap a lid on them and store them in the fridge for up to two months.
I use 1/3 cup sugar in this recipe for a sweeter flavor. For spicier jalapeños, use less sugar! The more sugar you use, the more heat will be absorbed.
That’s it! This easy pickled jalapenos recipe is so quick and simple that you’ll be whipping them up regularly at your house too.