Pickled Jalapeno Peppers

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 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 jalapeno peppers are exactly what I remember.  This recipe yields perfect, crunchy and flavorful jalapenos. They are nothing like those mushy store-bought peppers.

Pickled Jalapeno Peppers

Gather your ingredients, and prep the peppers. I slice them in half lengthwise, I wanted a “pickle size” pepper. I HIGHLY  recommend 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!


While you are slicing the peppers place the brine ingredients in a small saucepan and heat through until the sugar and salt is dissolved completely.

We ate some of these particular jalapenos on nachos the night before and they were extremely spicy. So I removed the veins and seeds to cut down on the heat.

Pickle Jalapeno Peppers

I don’t want to feel physical pain while I eat spicy foods.  But if you enjoy the heat then, by all means, leave them in the peppers. Just slice them in half and stuff the jar.  You won’t hurt my feelings.


This recipe makes 2-pint jars or one-quart jar.  Your choice.  Once the peppers are prepped cram them into the jars.  Make them fit 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 refrigerate.  I test after 2 days to see if they are to my liking.  It normally takes 3 to 5 days for me.


I hope you enjoy this recipe!

Print Recipe
5 from 2 votes

Pickled Jalapeno Peppers

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: Tex-Mex
Servings: 2 pints
Author: DSTR


  • 10-12 Jalapenos stems trimmed and sliced in half lengthwise
  • 4 Garlic Cloves 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


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    1. Reply

      Cool! We just picked our last crop of peppers and have been want to learn to pickle some. Thanks for sharing your recipe! Pinning!

      1. Reply

        I hope you enjoy them! Thank you!

    2. Reply

      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!

      1. Reply

        Thank you Tiffany!

    3. Reply

      Do you have to slice them we’ve been wanting to pickle some whole

      1. Reply

        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!

    4. Reply

      After pinkling jalapeños, can I make jalapeno poppers or jalapeños stuffed with cream cheese

      1. Reply

        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.

    5. Reply

      Can these be stored in a pantry?

      1. Reply

        Hi, Holly! No, they would need to be ‘canned’ to be stored.

    6. Reply

      Can the sugar be left out?

      1. Reply

        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!

    7. Reply

      Thanks for you reply! I definitely will try it and report back.

      1. Reply

        5 stars
        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.

    8. Reply

      5 stars
      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!

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