This recipe for Pickled Jalapeno Peppers produces a crispy, crunchy jalapeno that’s full of spicy flavor. They are more like jalapeno pickles because we half the pepper instead of slicing it into rings.
Why You’ll Love These
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.
In most recipes, I found they cooked peppers in the brine. I chose not to boil the jalapeños so they would hold their snappy crunchiness. It worked beautifully. These pickled jalapenos peppers are precisely what I remember.
This recipe yields perfect, crunchy, and flavorful jalapenos that stay crunchy. They are nothing like those mushy store-bought peppers.
This recipe for homemade pickled jalapeños is super easy to make and way better than store-bought.
What To Look For When Buying Jalapenos
If you are looking for spicy jalapenos look for long striations (white lines on the pepper) this means the pepper is older. If you like a milder jalapeno look for smooth tight skin, this will be a younger pepper with less time on the plant.
- Fresh jalapenos – Choose jalapenos that aren’t too big, a size that will fit the jar.
- Brining Liquid – White vinegar, water, garlic cloves, granulated sugar, and kosher salt.
Gather your ingredients, and prep the peppers. I slice the whole 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!
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 from 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 quick pickled jalapeño 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 mason jars are stuffed with peppers, shove two garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers.
Let them cool to room temperature before placing the lids on, then store them in the fridge. I test after two days to see if they are to my liking. It usually takes 3 to 5 days for me.
- Choose jalapeño peppers that don’t have striations on them. The ones with striations will be much spicier.
- You can also use sliced jalapeños. 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 crispy, crunchy pickled peppers. 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.
We love these just as they are, but if you like, you can try adding some red chili pepper, cumin seeds, mustard seeds, coriander seeds, or black peppercorns.
Pickling can tame the heat a little, but it really depends on how spicy the jalapenos are to start with. If you want a less spicy taste, definitely remove the seeds and ribs. Try adding a few slices of carrots to help reduce the spiciness.
I treat these as I would any opened jar of jalapenos. They should last a long while, at least three months, if stored in the refrigerator 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.
More Pickled Recipes
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.1 cup Distilled White Vinegar, 1 cup Water, 4 tablespoons Sugar, 2 tablespoons Kosher 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.12 Jalapenos, 4 cloves 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)
Recipe adapted from simplyscratch