How to Pickle Jalapeños

Two Methods:Mexican-Style Pickled JalapeñosSweet and Spicy Jalapeños

Pickled jalapeños make a delicious garnish for hamburgers, nachos, salads, hot dogs, and fajitas. Read this article for a quick and easy recipe for this spicy snack!

Ingredients

Mexican-Style Pickled Jalapeños

  • 10 large jalapeño peppers
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 clove garlic, crushed
  • 1/2 teaspoon oregano

Servings: 2 8-ounce jars | Total Time: 3-5 days

Sweet and Spicy Jalapeños

  • 5 whole jalapeños, punctured 2-3 times
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 1/2 teaspoon whole peppercorn
  • 1/2 teaspoon whole coriander
  • 1 bay leaf
  • 1 clove garlic, pounded once
  • 1/2 teaspoon salt
  • 1 teaspoon honey

Servings: 1 jar | Total Time: 4-5 days

Method 1
Mexican-Style Pickled Jalapeños

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    Slice the peppers on a cutting board. Remove and discard of the stems. Peppers can also be pickled whole, but you will need to puncture a small hole in each pepper to prevent bursting.
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    Combine water, vinegar, salt, sugar, garlic, and oregano in a saucepan. Bring mixture to a boil, add the peppers, and then remove from heat.
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    Allow the mixture to cool for 10 minutes. Pack the peppers and pickling brine in one 16-ounce jar or two 8-ounce jars. Make sure that the brine is evenly distributed between the two jars. Refrigerate for 3-5 days before serving.

Method 2
Sweet and Spicy Jalapeños

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    Combine all ingredients in a small saucepan. Bring the mixture to a boil and then reduce to a simmer and cook for five minutes.
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    Remove the jalapeños from the saucepan and place them in a clean mason jar. Pour the pickling brine on top, leaving at least 12 inch (1.3 cm) of space at the top of the jar.
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    Seal the top of the jar firmly. Bring water to a boil in a large pot. Lower the jar of jalapeños into the water, being sure that the water covers the bottom 2 inches (5.1 cm) of the jar. Let the contents of the jar process for 10 minutes, and then remove the jar from the water.
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    Place the jar in a cool, dark place. Allow the peppers to continue pickling for 4-5 days before opening.
    • Be sure to refrigerate the jar once it has been opened. As the mixture cools, the lid of the mason jar should make a popping sound, which signifies that it has been sealed properly. If there is no popping sound, then refrigerate the jar once it reaches room temperature.
    • Use jalapeños within two weeks of opening.
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    Serve and enjoy! Try slicing up the peppers and adding them to salsa, tacos, fajitas, and any other Mexican dish.
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    Finished.

Things You'll Need

Mexican-Style Pickled Jalapeños

  • Saucepan
  • Knife
  • Cutting board
  • Jar(s)

Sweet and Spicy Jalapeños

  • Saucepan
  • Large pot
  • Knife
  • Mason jar, clean and sterilized

Article Info

Categories: Food Preservation Techniques