Pickled Jalapeños

Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.

Pickled Jalapenos

Ever made your own pickled jalapeños? Now’s the time to start! This recipe is so easy: it takes only 10 minutes of hands on time. And the flavor? Explosively good! These pickled jalapeños have a tangy pop; they’re like a heightened version of the ones you can get at the store. Alex and I made these to go on our Ultimate Vegan Chili, and were surprised when we tasted them. “How are these so good?” If you’re obsessed with pickles (like we are) and love spicy food (like we do), you’ll need to make these, stat.

Jalapeño peppers

How to make pickled jalapeños (the basic steps)

You don’t need any canning equipment at all for this recipe! These pickled jalapeños are quick pickles or refrigerator pickles, meaning that they’re fast to make and not shelf stable. This recipe takes 10 minutes of active hands on time, then you’ll wait 1 hour for the pickling brine to work its magic. Here’s the basic method for how to pickle these spicy peppers:

  • Prep the veggies: Thinly slice the jalapeños. (Take care not to touch your face, and wash your hands afterwards!) Place the slices in a wide-mouth pint jar.
  • Make the brine: The jalapeños are pickled by pouring on a hot “brine”, which is a salty sweet liquid. To make it, heat vinegar and water on the stove with sugar, salt, peppercorns, garlic and a bay leaf. Heat just until the sugar and salt dissolve, a few minutes.
  • Pour it in! Pour the brine in the jar and put the top on. You’re done! Let the pickles come to room temperature before diving in, about 1 hour. Then you can store them in the fridge.
Pickled jalapeños

How long do they last?

Once you’ve got your beautiful jar of bright green pickled jalapeño peppers, here’s where the magic happens. They’ll pickle as you let them cool down from room temperature. Then you can eat them immediately, or refrigerate them if you prefer them cold.

How long do pickled jalapeños last? Store them in the refrigerator for 1 month. At our house they don’t last that long!

Pickled jalapeño peppers

10 ways to use pickled jalapeños!

Here’s the best part: how to eat them! If you love these spicy peppers, we’re sure you have no end of ideas on how to use them. But here are all our favorite ways to use pickled jalapenos:

  1. Chili: Use to garnish our Vegan Chili or other chili recipes!
  2. Quesadillas: Throw them in a Veggie Quesadilla.
  3. Baked Potatoes: Use to top Mexican Sweet Potatoes or a Baked Sweet Potato.
  4. Nachos: Add to our Loaded Grillable Nachos or Vegan Nachos.
  5. Tacos: The tang works on Quinoa Tacos, Shrimp Tacos, or any of our tacos recipes!
  6. Burrito bowl: Add a kick to this Vegetarian Burrito Bowl.
  7. Pizza: They give Mexican Pizza the perfect kick!
  8. Bean Dip: Use them as a garnish on Refried Bean Dip.
  9. Cheese Dip: Or amp up this Skillet Mexican Cheese Dip.
  10. Sandwiches: Try them on Jackfruit BBQ Sandwich or Vegan Sloppy Joes.
Vegan chili
They’re perfect on chili!

More quick pickles recipes

There are so many vegetables to pickle! Alex and I are pickle fiends, and have been known to snack on them right out of the fridge. (Sometimes you just need that tangy crunch, right?) I didn’t grow up liking pickles, so I think I’m making up for lost time! Here are a few of our favorite homemade pickles recipes:

Jalapeños pickles

This pickled jalapeños recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Pickled Jalapenos

Pickled Jalapeños (Made in 10 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.78 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 pint jar 1x

Description

Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.


Scale

Ingredients

  • 5 to 6 medium jalapeño peppers
  • 2 garlic cloves
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 bay leaf

Instructions

  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  2. Thinly slice the jalapeño peppers. Fill the jar with the slices.
  3. Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  4. Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  5. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

  • Category: Essentials
  • Method: Pickled
  • Cuisine: Pickles

Keywords: Pickled jalapeños, Pickled jalapenos

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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