Pickled Jalapeno Peppers
Years ago, my father made pickled jalapeno peppers that, as a kid, I thought were amazing. They weren’t too spicy and had an awesome crunch, like pickles. This recipe was spot on.
Most recipes I found cooked the peppers in the brine. I chose not to boil the jalapenos so they would hold their snappy crunchiness. It worked beautifully. These pickled jalapenos peppers are exactly what I remember.
This recipe yields perfect, crunchy, and flavorful jalapenos that stay crunchy. They are nothing like those mushy store-bought peppers.
Gather your ingredients, and prep the peppers. I slice the pepper in half lengthwise, I wanted a “pickle size” pepper. I HIGHLY recommend latex gloves for this job, maybe even some protective eyewear. I can’t even tell you how many times I washed my hands but my fingers still burned.
I remembered to wear gloves the last time I made these but for some reason, I thought I would be ok without them this go around. Stupid, I tell ya!
- Fresh jalapenos – Choose jalapenos that aren’t too big, a size that will fit the jar.
- White vinegar, water, garlic cloves, granulated sugar, and kosher salt – For the brining liquid.
- Choose jalapeños peppers that don’t have striations on them. The ones with striations will be much spicier.
- You can also use jalapeno slices. If you do they probably won’t take as long to be ready to eat.
- Let me REPEAT – wear disposable gloves for your own protection. Don’t say I didn’t warn you!
- Don’t boil the peppers. You will not have a crispy, crunchy pickled pepper. They will become soft and mushy.
- I don’t want to feel physical pain while I eat spicy foods. But if you enjoy the heat then, by all means, leave seeds and veins in the peppers. Just slice them in half and stuff the jar. You won’t hurt my feelings.
How to Make Crunchy Pickled Jalapenos
In a small saucepan combine the water, vinegar, sugar, and salt.
Heat the brine, stirring, just enough to dissolve the sugar and salt. No need to bring it to a boil.
Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
We ate some of these particular pickled jalapeños on nachos the night before and they were extremely spicy. So I removed the veins and seeds to cut down on the heat.
This recipe makes 2-pint jars or a one-quart jar. Your choice. Once the peppers are prepped cram them into the jars. Fill the jars with as many as you can. I was able to squeeze in about 5 or 6 peppers in each pint jar.
Once the jars are stuffed with peppers shove 2 garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers.
Let them cool at room temp before placing the lids on, then store them in the fridge. I test after 2 days to see if they are to my liking. It normally takes 3 to 5 days for me.
Pickling can tame the heat a little but it really depends on how spicy the jalapenos start with. If you are looking for a less spicy taste definitely remove the seeds and ribs.
I treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in an airtight jar.
This is not a canning recipe. They are not shelf stable and must be kept refrigerated.
We eat them as a snack. Use them as a condiment served with tacos, nachos, burritos, etc.
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More Delicious Recipes
- Cheddar Jalapeño Cornbread
- Spicy Bread and Butter Pickles
- Marinated Carrot Sticks
- Healthy Marinated Fresh Vegetable Salad
Pickled Jalapeno Peppers Recipe
- 12 Jalapenos stems trimmed and sliced in half lengthwise
- 4 cloves Garlic smashed and peeled
- 1 cup Distilled White Vinegar
- 1 cup Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
- In a small saucepan combine the water, vinegar, sugar, and salt.
- Heat the brine, stirring, just enough to dissolve the sugar and salt.
- Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
- Pour or spoon the pickling juices over the top until you’ve reached the top of the jalapenos.
- Let cool at room temperature before securing a lid and placing them in the fridge.
- Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)
Note: I treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Recipe adapted from simplyscratch
Cool! We just picked our last crop of peppers and have been want to learn to pickle some. Thanks for sharing your recipe! Pinning!
I hope you enjoy them! Thank you!
Fun idea! My husband loves jalapenos, so I’m saving this for next year when he brings his crop. Thanks for sharing with us a the Merry Monday Link Party! Hope to see you again on Sunday night!
Thank you Tiffany!
Do you have to slice them we’ve been wanting to pickle some whole
If you want to leave them whole I would suggest piercing them a few times with a sharp knife. This should help them pickle. They will probably take longer than 3-5 days to pickle them. Maybe more like 7 days. Thanks so much for coming by!
After pinkling jalapeños, can I make jalapeno poppers or jalapeños stuffed with cream cheese
Hi, Carol! You could certainly try. These pickled jalapeno’s stay crunchy so I don’t see why it wouldn’t work. Let us know if you try it.
Can these be stored in a pantry?
Hi, Holly! No, they would need to be ‘canned’ to be stored.
Can the sugar be left out?
The sugar helps moderates the heat (capsaicin). Less sugar, more heat, and vice versa. But that being said, pickled jalapenos are great without sugar, too. Give it a try and let us know how they turn out!
How long to can in hotwater bath
This is not a canning recipe, therefore, it needs to be refrigerated. For canning instructions try following USDA Guidelines.
Thanks for you reply! I definitely will try it and report back.
Made these without the sugar, and I also left the seeds in. Perfection! Hot, crunchy with the slightest hint of the natural sweetness of the pepper itself. My husband and I couldn’t love these more!
Thanks so much for this recipe.
I made a comment, but it seems to have disappeared.
Anyway, I made this without the sugar and I also left the seeds in.
They were perfect! Hot, crunchy, with a hint of the natural sweetness of the pepper. My husband and I loved them! I already have another batch in the refrigerator. Thanks so much for the recipe!
Thanks for this recipe.
How long would they normally last in the refrigerator? Will it last a couple or more months after pickling? Just wondering how many jars I can pickle to last through the winter without “canning.”
They should last about 2 months in the fridge.
Can you use minced garlic instead of cloves?
Sure, I don’t see why not.
Thanks for providing a non-canning solution!
Should I be concerned if my peppers rose to the top of the pickling juice after I poured it over them? I used Scotch Bonnets, Carolina Reapers, Jalapenos & Serranos, sliced into rings. Thanks.
Hmmm, not sure. I always pack them tightly in a jar so I have never had this happen.
I used the brine from this recipe for a batch of shelf-stable pickled jalapenos earlier this year (processing them in a rolling-water bath for 10-15 minutes after filling the jars with the brine and sliced peppers).
While the end result might not be as crispy and vibrantly green as the “quick pickling” method, it nonetheless makes an excellent pickle that starts off sweet, but packs a nice little punch of heat!
Thank you, Peter!
I tried the recipe with just 4 peppers to start and they turned out excellently. Going to do a new batch this weekend with banana peppers too.
Excellent recipe! I used the juice with some quality chilled vodka to make a delicious spicy jalapeño martini! 🍸
Wow! What a great idea. Thanks, Dean!