Pickled Jalapeños, an easy pickled pepper recipe that is ready the next day with no canning needed! You can use these quick homemade pickled jalapeños on a wide range of things including nachos, salads, sandwiches, and more!
These Pickled Jalapeños are so simple to make you’ll wonder why you never made them before. Yes, you can buy them in a can at the grocery store, but with this homemade version, you can add your own herbs and spices, and add more or less sugar. Perfect from scratch condiment to have around.
As I’ve mentioned before in previous posts, “canning” food kind of scares me. I’ve had it bashed into my brain that if you’re not careful you can grow bacteria and kill people. Um.No.Thank.You.
So I have avoided all canning recipes at all costs. Instead, I generally make “refrigerator” pickled vegetables (like these Pickled Red Onions). These peppers are SO simple to make and you don’t have to go through the canning process, which is a huge bonus.
If Jalapeños aren’t quite your thing you can use other vegetables for this bring like carrots, cauliflower, or add some dill for pickles like these Overnight Homemade Pickles.
What are Pickled Jalapeños
If you’ve never had Pickled Jalapeños, they are tangy sliced peppers. They’re similar to pickles, but no dill generally. Although you can add your favorite herbs and spices.
The pickled peppers can range in spiciness depending on the pepper itself. I’ve had jalapeños that were HOT and some that were somewhat MILD. Add the pickled peppers to a wide range of dishes.
Besides the jalapeños, you probably have the other ingredients already in your kitchen. You can also add your favorite herbs and spices, or add more/less sugar.
(Full printable recipe card is at bottom of post.)
Pickled Jalapeños Ingredients
- Fresh Jalapeños
- White vinegar
How to Make Pickled Jalapeños
- SLICE PEPPERS. Place sliced jalapeños, garlic, and onion in a glass jar (such as a 16 ounce mason jar).
- MAKE BRINE. Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over sliced peppers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
Uses for Pickled Peppers
- These jalapeños are great as-is for a hot and spicy snack or condiment.
- Put chopped or whole pepper slices on salads and sandwiches like these Mexican Sloppy Joes.
- The perfect addition to Mexican food like tacos, enchiladas, and even nachos like these Loaded Nachos.
- Don’t forget about that spicy brine either. Great mixed into various dishes or even used in marinades.
Quick Tips for Best Results
- Be sure you use fresh jalapeños. These peppers are fairly crunchy the next day. The longer they sit though, the softer they get.
- Hard to say HOW spicy these jalapeños will be. Fresh jalapeños can vary in spiciness so if you’re brave you might want to try the peppers first before pickling. Personal choice though!
- Make sure your brine is hot when pouring over the peppers. You can eat these pickled peppers 10-15 minutes later but I like to wait until the next day at least.
- If you like your peppers more on the SWEET side, add a few more tablespoons of granulated sugar or more.
Pickled Jalapeños FAQ
How should I store the pickled peppers?
Store these peppers covered in the refrigerator.
Can I freeze the pickled jalapeños?
No, I would not suggest freezing these peppers in the brine.
How long will the peppers last?
With all that vinegar they could easily last months in your fridge.
Instead of garlic and onion, add your favorite herbs and spices.
Can I use low-fat ingredients?
All the ingredients should already be low-fat.
What else can I add to this recipe?
Add your favorite herbs and spices. Mexican oregano, cumin, or even fresh cilantro would be great additions.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – All ingredients should be vegan.
Vegetarian – All ingredients should also be vegetarian.
Low-Carb – There’s not much sugar in this recipe, but feel free to omit, use less, or try a sugar substitute.
Gluten-Free – All ingredients should be gluten-free.
Other Pickled Recipes You May Enjoy
- Spicy Pickles (Snappy Gourmet) – Spicy dill pickles that are delicious!
- Ranch Refrigerator Pickles (Snappy Gourmet) – Yes, dill pickles but with Ranch seasoning. A great combo!
- Pickled Ginger (It’s Not Complicated Recipes) – Great idea for Asian recipes!
- Pickled Eggs (Healthy Kitchen 101) – Check out the beautiful color thanks to the beetroot.
Hope you enjoy this Pickled Jalapeños recipe. Tell me in the comments about what herbs and spices you added!
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- Place sliced jalapeños, garlic, and onion in a glass jar (such as a 16 ounce mason jar).
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over sliced peppers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)