Quick & Easy Homemade Pickled Jalapeños Recipe

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Ever wonder how pickled jalapeños are made? You may be surprised with just how easy they are. This homemade pickled jalapeños recipe is the absolute best! You may never catch yourself opening up a store-bought jar again. 

pickled jalapeños in a jar

Truth be told, I’ve never been a pickled jalapeño gal. In fact, I would avoid them because I thought they were nasty. However, my husband is a huge fan, and when we were living in Finland, I could not find any pickled jalapeños in the grocery store that had simple ingredients. And if you know me, you know that I’m only buying the good stuff, or just go without. But since pickled jalapeños are one of my husbands favorite condiments, I decided I was just going to make my own. So I did, and for the first time ever, I actually fell in love with pickled jalapeños. Now you can always find a homemade jar of these in our fridge!

Ingredients

  • Fresh jalapeños: Medium to large will do. (If you garden, this is my favorite way to use my own jalapeños!).
  • Garlic cloves: This compliments the spicy heat of the peppers. Make sure you are using fresh garlic .
  • White vinegar: Used for a natural preservative. (apple cider vinegar will work too)
  • Filtered water: To help cut the vinegar.
  • Sugar:  Adds more flavor, but is optional.
  • Kosher salt: Adds flavor and aids in preservation.

Instructions:

First you will need a clean 1 liter jar, or 2 pint-sized jars

Wash your jalapeño peppers

Trim off the stems and then slice the jalapeños into rings (then set aside)

fresh jalapeño slices

Next, in a medium sauce pan add 1/4 cup sugar (optional), 2 tablespoons kosher salt and add in two peeled and slightly crushed cloves of garlic.

Then, pour in 1-1/4 cups of distilled white vinegar and 1-1/4 cups of filtered water.

Bring everything to a boil, stirring until the sugar and salt are both dissolved.

Remove from the heat and add the sliced jalapeños into the pickling liquid.

Use a wooden spoon or rubber spatula to press the sliced peppers down into the pickling solution and stir occasionally. Let the jalapeño peppers soak in the pickling brine for about 20 minutes.

jalapeños in pickling brine

After the first 10-15 minutes you’ll start to recognize the color of the jalapeño slices. They will start turning that distinct olive-y green color that you’re familiar with.

Next, Use tongs or a fork to remove the jalapeños from the hot liquid and transfer them into a clean liter jar, or a pint jar (2).

You’ll want to make sure that the jar is packed completely full of peppers.

Then you can use a funnel to top the jar off with the rest of the hot brine

Let them cool down to room temperature before securing the lid and popping them into your fridge.

And there you have it, you just made quick-pickled jalapeños! The perfect condiment for all of your spicy needs!

Tips:

  • Wear some disposable gloves when handling this large amount of jalapeño peppers. It’s not 100% necessary, but it could save you from accidentally touching your face or eyes later on. (I almost always end up burning myself)
  • If you would like your pickled jalapeños to have a little crunch, allow the pickling liquids to completely cool before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time, but they will be crunchier using this pickling process.
  • The spice level of these pickled peppers are the spiciest when you first make them, if you would like the heat of the jalapeños to mellow out a little before consuming, simply just let them sit in the fridge a little longer. Over a period of time they will become less spicy, but equally as tasty!

How long will these pickled jalapeños last?

If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months. 

Want to add more flavor to your pickled jalapeños?

Pickled jalapeños are a delicious condiment, and adding different herbs and spices can take them to the next level!

Here are some ideas:

Spices:

  • Black Peppercorns: Whole black peppercorns are a common addition, adding a subtle warmth and depth of flavor.
  • Coriander Seeds: These add a citrusy and floral aroma to the pickling brine.
  • Mustard Seeds: Yellow or brown mustard seeds contribute a bit of heat and pungency.
  • Garlic Cloves: Whole garlic cloves add a mellow garlicky flavor to the pickles.

Herbs:

  • Fresh Dill: Fronds of fresh dill add a refreshing and slightly herbaceous flavor.
  • Dried Thyme: A touch of dried thyme adds a subtle earthy note.
  • Bay Leaf: A single bay leaf adds a subtle complexity to the pickling liquid.

Aromatics:

  • Whole Allspice Berries: These add a warm, peppery, and slightly clove-like flavor.
  • Juniper Berries: A few juniper berries contribute a unique and slightly piney aroma.

Take up the Heat Level:

  • Red Pepper Flakes: For those who like it hot, red pepper flakes add an adjustable kick.
  • Fresh Chiles: Adding sliced serrano peppers or Thai chilies alongside the jalapeños increases the heat level.

Unique Flavor Profiles:

  • Fresh Ginger: Thinly sliced ginger adds a warm and slightly sweet note.
  • Fresh Herbs: Chopped cilantro or tarragon can add a bright and unexpected twist.
  • Caraway Seeds: These lend a licorice-like flavor.
  • Pickling Spices + Fruits: Some recipes incorporate fruits like cranberries or grapes for a sweet and tangy contrast.

Remember:

  • Start with a small amount of any new spice or flavoring to see how it affects the taste before adding more.
  • Consider the overall flavor profile you’re aiming for. If you’re pickling jalapeños for a specific dish, choose spices that complement those flavors.
  • Fresh herbs tend to lose their potency over time in pickling brine, so consider using them alongside dried herbs for a more lasting flavor.

With a little experimentation, you can create your own signature pickled jalapeño recipe with unique and delicious flavor combinations! This is the best part of creating recipes in your own kitchen!

There are two ways to adding extra herbs and spices to your pickled jalapeños: adding them to the brine during the heating process or placing them directly in the jar with the jalapeños. 

Here’s a breakdown of when each method works best:

Adding to the Brine (During Heating):

  • This method is ideal for spices and aromatics that benefit from releasing their flavors through simmering. It ensures a more evenly distributed flavor throughout the pickled jalapeños.
  • Ingredients: Whole black peppercorns, coriander seeds, mustard seeds, garlic cloves, allspice berries, juniper berries, bay leaf.

Adding Directly to the Jar:

  • This method is suitable for fresh herbs, some chilies, and other flavorings that might lose their potency during prolonged heating. It allows for a more intense and distinct flavor from these ingredients.
  • Ingredients: Fresh dill, dried thyme, red pepper flakes, fresh chilies, thinly sliced fresh ginger, chopped cilantro or tarragon, caraway seeds.

Notes:

  • Fresh herbs and some chilies tend to lose their vibrancy and flavor with prolonged heat. Adding them directly to the jar with the jalapeños preserves their freshness.
  • Spices like black peppercorns or coriander seeds can release strong flavors during simmering. Adding them to the brine allows for a more subtle yet well-distributed taste throughout the pickles.
  • Aromatics like garlic cloves or bay leaves can add a significant impact even without simmering. You can experiment with adding them to either the brine or the jar depending on your preference for a stronger or milder garlic/bay leaf flavor.

How to enjoy your pickled jalapeños:

  • Straight from the Jar: For a quick and spicy snack, simply grab a few pickled jalapeños straight from the jar. They’re a great way to add a zingy bite and satisfy a craving for something salty and spicy. I like taking these jalapeños and snacking on them with turkey pepperonis (or beef summer sausage), cheese, and crackers!
  • Tacos and Burritos: Pickled jalapeños are a classic addition to tacos and burritos. And honestly lets be honest, they steal the show on taco/burrito night!
  • Nachos: Top your nachos with these pickled jalapeños for a spicy kick. Try this nacho cheese next time you make nachos!
  • Sandwiches: Add a few slices of pickled jalapenos to your sandwiches for a flavor and texture boost. They pair well with meats like grilled chicken, roast beef, or deli meats.
  • Salads: Chopped pickled jalapeños add a spicy and tangy kick to salads.
  • Burgers and Hot Dogs: The easiest way to elevate your burgers and hot dogs is by adding some sliced pickled jalapeños. Also, try this easy homemade mayo for your next burger night!
  • Eggs: Enjoy pickled jalapeños alongside scrambled eggs or omelets for a spicy and flavorful breakfast or brunch. Breakfast burritos are also amazing!
  • Pizza Topping: I personally love these on a homemade bbq chicken pizza!

​You’ve just made your own pickled jalapeños!

I’m so proud of you! And I hope you enjoy this recipe. I highly recommend sticking to the original recipe for the first go around, but next time, try adding in some spices or herbs to the mix. I love the customization that you get when making things on your own. Let me know in the comments what combinations you try in your kitchen! I’m so excited to hear about what you create. Don’t forget to share this recipe with your friends and family!

pickled jalapeños in a jar

Quick & Easy Homemade Pickled Jalapeños Recipe

Ever wonder how pickled jalapeños are made? You may be surprised with just how easy they are. This homemade pickled jalapeños recipe is the absolute best! You may never catch yourself opening up a store-bought jar again. 

Equipment

  • 1 liter jar or 2 pint jars

Ingredients
  

  • 20 jalapeños sliced
  • 2 cloves garlic smashed and peeled
  • cup distilled white vinegar
  • cup filtered water
  • 1/4 cup sugar optional
  • 2 tablespoons kosher salt

Instructions
 

  • First you will need a clean 1 liter jar, or 2 pint-sized jars
  • Wash your jalapeño peppers
  • Trim off the stems and then slice the jalapeños into rings (then set aside)
  • Next, in a medium sauce pan add 1/4 cup sugar (optional), 2 tablespoons kosher salt and add in two peeled and slightly crushed cloves of garlic.
  • Then, pour in 1-1/4 cups of distilled white vinegar and 1-1/4 cups of filtered water.
  • Bring everything to a boil, stirring until the sugar and salt are both dissolved.
  • Remove from the heat and add the sliced jalapeños into the pickling liquid.
  • Use a wooden spoon or rubber spatula to press the sliced peppers down into the pickling solution and stir occasionally. Let the jalapeno peppers soak in the pickling brine for about 20 minutes.
  • After the first 10-15 minutes you’ll start to recognize the color of the jalapeño slices. They will start turning that distinct olive-y green color that you’re familiar with.
  • Next, Use tongs or a fork to remove the jalapeños from the hot liquid and transfer them into a clean liter jar, or a pint jar (2).
  • You’ll want to make sure that the jar is packed completely full of peppers.
  • Then you can use a funnel to top the jar off with the rest of the hot brine
  • Let them cool down to room temperature before securing the lid and popping them into your fridge.

Notes

  • Store your jalalpeños in the refrigerator, in an airtight jar for up to 2 months
  • If you would like your pickled jalapeños to have a little crunch, allow the pickling liquids to completely cool before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time, but they will be crunchier using this pickling process.
  • The spice level of these pickled peppers are the spiciest when you first make them, if you would like the heat of the jalapeños to mellow out a little before consuming, simply just let them sit in the fridge a little longer. Over a period of time they will become less spicy, but equally as tasty!
 

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