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