pickled jalapeno pepper recipe

Written ByJenny Smyth Posted on
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The Best pickled jalapeno pepper recipe

I’ve always been a fan of pickled jalapeno peppers, and my family loves them just as much as I do. We first discovered them at a family gathering where they were served as a topping for tacos and other Mexican-inspired dishes. The combination of the spicy kick from the jalapenos and the tangy flavor from the pickling liquid was a game-changer.

Since then, we’ve made it a point to always have a jar or two on hand. Not only are they delicious, but they’re also incredibly versatile. We like to use them as a topping for burgers, sandwiches, and salads, and they add a nice burst of flavor to any dish.

Plus, they’re incredibly easy to make at home. All you need is some jalapenos, vinegar, salt, and water. It’s a simple recipe that requires minimal ingredients and effort, but yields big results.

I’ve experimented with different types of vinegar and spices to give it an extra kick, but the basic recipe remains the same. My kids love helping me in the kitchen, and this recipe is one of their favorites. They enjoy watching the jalapenos transform from fresh peppers to tangy pickles in just a few days.

It’s amazing how something so simple can bring so much joy to our family meals.

Pickled Jalapeno Peppers

4.9 from 983 votes

Crisp and tangy pickled jalapeno peppers are perfect for adding a zesty kick to sandwiches, tacos, and more. This recipe requires minimal effort and yields a delicious, long-lasting condiment.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickling Liquid

1 cup white vinegar
1 cup water
2 tbsp sugar
1 tbsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf

For the Jalapenos

1 lb jalapeno peppers
1 medium onion, sliced

👨‍🍳Directions

1Wear gloves to protect your hands from the jalapeno heat.
2Rinse the jalapenos under cold water and pat them dry with a paper towel.
3Slice the jalapenos into rounds, being careful to remove the stems and seeds for a milder heat level.
4Place the sliced jalapenos in a clean jar and add the sliced onion.
5In a saucepan, combine the vinegar, water, sugar, and salt.
6Stir until the sugar and salt are fully dissolved.
7Bring the mixture to a boil over medium-high heat, then reduce to a simmer and allow to cook for 5 minutes.
8Remove the saucepan from the heat and add the black peppercorns, coriander seeds, mustard seeds, and bay leaf.
9Stir well to combine.
10Pour the hot pickling liquid over the jalapenos and onions in the jar, ensuring they are fully submerged.
11Seal the jar tightly with the lid.
12Allow the jar to cool to room temperature.
13Once cooled, place the jar in the refrigerator.
14The pickled jalapenos will be ready to eat after 24 hours, but the flavor will continue to develop over the next few weeks.
15Store in the refrigerator for up to 3 months.

🔧Equipment

Saucepan
Jar with lid
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Use gloves to handle jalapenos to avoid skin irritation. Adjust the spice level by leaving seeds in or out of the jalapenos.

One thing I love about this recipe is that it’s incredibly easy to customize based on your taste preferences.

If you prefer a milder flavor, you can reduce the number of jalapenos or omit them altogether if you’re not comfortable with spicy food.

On the other hand, if you want an extra kick, you can add more jalapenos or even try using other hot peppers like habaneros or ghost peppers.

❓ Frequently Asked Questions About Pickled Jalapeno Peppers

Q: What is the best type of vinegar to use for pickling jalapenos?

The best type of vinegar to use for pickling jalapenos is white vinegar or apple cider vinegar. White vinegar gives the pickles a clear and crisp flavor, while apple cider vinegar adds a slightly sweeter and more complex taste.

Q: Can I use other types of peppers for this recipe?

Yes, you can use other types of peppers for this recipe. However, keep in mind that they may not have the same level of heat as jalapenos. For example, Anaheim peppers are milder than jalapenos but still have a nice spicy kick.

Q: How long does it take for the pickling liquid to be ready?

The pickling liquid takes about 10-15 minutes to be ready once you’ve mixed all the ingredients together.

Q: Can I store these pickles in the fridge or freezer?

You can store these pickles in either the fridge or freezer, depending on your preference. In the fridge, they’ll last for several weeks; in the freezer, they’ll last for several months.

Q: Do I need to adjust the amount of salt based on personal taste?

No, you don’t need to adjust the amount of salt based on personal taste unless you prefer your pickles less salty.

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