Learning how to make pickled jalapeños is as simple as it gets, and this recipe will have you munching on the healthy, flavorful topping in no time. These pickled jalapeños are undoubtedly better than storebought, and they’re made with just a few ingredients you probably already have in your home. Using fresh, in-season jalapeños will cut down on costs and go a long way in making the perfectly crunchy & tangy pickled jalapeños.
How To Pickle Jalapeños
Even just a couple of jalapeño plants in the garden can produce an abundance of jalapeños. One of my favorite ways to preserve them for a few months is through pickling. It mellows the heat and brightens the flavor of the jalapeños to make for a quick, flavorful topping that can transform simple meals into extraordinary ones.
Ingredients You’ll Need
Jalapeños- Use fresh jalapeños and slice them thinly. Since you’re dealing with hot peppers, you might find it helpful to wear gloves to protect your skin from the oils.
Garlic- The garlic adds flavor to your pickled jalapeños.
Honey- You can adjust this amount based on your sweetness preference. If you don’t have honey, you can use raw sugar as an alternative.
Salt- This helps act as a preservative. We recommend an unrefined salt such as Kosher, Pink Himalayan, or Sea Salt.
Apple Cider Vinegar- This helps with preservation and the classic tang we all know and love in pickling. You can use distilled white vinegar if you prefer.
Pickling Spices- We use some bulk homemade pickling spices in this recipe, and I’ll add a pinch of oregano and bay leaf to the mix. If you’re keeping it minimal, whole black peppercorns are what I’d consider essential.
How To Pickle Jalapeños
Prepare jalapeños. Wash your jalapeños well and slice them thinly.
Distribute pickling spices. Add 1 tbsp pickling spices or black peppercorns to a quart-sized jar.
Heat brine. Heat salt, honey, water, garlic, and apple cider vinegar until gently boiling, stirring to dissolve the honey and salt.
Add jalapeños. Remove the pot of brine from the heat and add the sliced jalapeños. Use a large spoon to press the jalapeños below the brine and let them rest for 15-20 minutes or until you notice the jalapeños darkening in color. They will turn from bright green to olive green.
Fill jar. Use tongs to transfer your jalapeños & garlic to the quart-sized jar. You can pack them in firmly. Place a funnel like this useful wide-mouth one over the jar and pour the brine into the jar to cover the jalapeños.
Wait. Put a lid on the jar and allow it to cool before placing it in the fridge. They can be eaten right away, but they will be spicy and not have the flavors of the pickling spices integrated. Wait at least 24 hours (we recommend 48) to try your pickled jalapeños.
Using Your Pickled Jalapeños
It’s ideal to wait at least 24 hours before digging into your pickled jalapeños, and they will mellow out the longer they’re left to pickle.
Your jalapeños should last at least 2-3 months if kept well in an airtight container in the fridge (and if you can refrain from eating them all before then). Use a clean utensil when removing the pickled jalapeños from the jar to help keep bacteria out.
We love them on nachos, salads, tacos, pulled pork, fajitas, pizzas, mac & cheese, hamburgers, rice and beans, chili, and fried eggs, but let your creativity go wild in the kitchen.
FAQs (Frequently Asked Questions)
Yes, you adjust the spiciness of pickled jalapeños by using more honey or deseeding some/all of your jalapeños. The seeds and membrane contain the most capsaicin, so removing them will reduce the heat level.
Yes, you can use a variety of peppers for pickling, depending on your preferences and availability. Other popular options include serrano peppers, banana peppers, poblano peppers, and Anaheim peppers.
While it’s possible to reuse pickling liquid for subsequent batches of pickles, it’s generally not recommended for safety reasons. Reusing pickling liquid increases the risk of bacterial contamination and may compromise the quality and safety of the pickles.
More Pickling Recipes
Pickling is a delicious and fun way to preserve food in your home. Here are some of our favorite recipes.
Pickled Jalapeños
Equipment
- quart-sized jar with a lid
- Funnel
Ingredients
- 1 lb jalapeños about 7
- 1 tbsp pickling spices or whole black peppercorns recipe in notes
- ¼ c honey
- 1 tbsp salt Kosher, Sea Salt, or Pink Himalayan
- 2 cloves garlic, smashed
- 1 c water
- 1 c apple cider vinegar
Instructions
- Wash your jalapeños well and slice them thinly.
- Add pickling spices or black peppercorns to a quart-sized jar.
- Add salt, honey, garlic, apple cider vinegar, and water to a small pot on the stove. Heat it until gently boiling, stirring to dissolve the honey and salt.
- Remove the pot of brine from the heat and add the sliced jalapeños. Use a large spoon to press the jalapeños below the brine and let them rest for 15-20 minutes or until you notice the jalapeños darkening in color. They will turn from bright green to olive green.
- Use tongs to transfer your jalapeños & garlic to the quart-sized jar. You can pack it in firmly. Place a funnel over the jar and pour the brine into it to cover the jalapeños.
- Put a lid on the jar and allow it to cool before placing it in the fridge. They can be eaten right away, but they will be spicy and not have the flavors of the pickling spices integrated. Wait at least 24 hours (we recommend 48) to try your pickled jalapeños.
Notes
- Check out this recipe for Homemade Pickling Spices for a delicious blend to have on hand. For this pickled jalapeño recipe, I like to add a pinch of both dried oregano & red pepper flakes.
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