Easy Pickled Jalapeños
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Who knew making your own pickled jalapeños at home was so easy? I’ve been making these at home for years, and I decided it was finally time to share this recipe on the blog!
And if the thought of canning stuff intimidates you, don’t be scared! With this easy recipe, you make quick brine on the stovetop, pour it in the jar, and let it sit in the fridge overnight! It’s so simple and easy!
Table Talk with Tawnie
I’ve always been the person who asks for extra jalapeños—on everything. Tacos, pizza, sandwiches, even scrambled eggs. After trying so many store-bought kinds and just never being satisfied, I decided to try making my own. And honestly, it shockingly easy! Like, why-didn’t-I-do-this-sooner easy😂 A quick brine, a few simple ingredients, and a jar full of fresh jalapeños later, I had the perfect spicy-sweet-tangy topping. My first batch didn’t even last a week in the fridge and now I keep a jar on hand at all times!
- Fresh jalapeños: Slice jalapeños into ¼ -⅛ inch thick slices or however thick you like, depending on your preference.
- Black peppercorns: Whole black peppercorns add a subtle heat to the pickling brine, helping to enhance the flavor of the jalapeños without overpowering their natural spice.
- Garlic: Optional, but the garlic helps add additional flavor. If using, use fresh garlic cloves.
- Distilled white vinegar: White vinegar provides the acidity needed for proper pickling while preserving the jalapeños’ vibrant color and crunch. You can also use apple cider vinegar, but it will have a slightly milder, sweeter flavor.
- Granulated sugar: The sweetness from granulated sugar helps to balance the vinegar’s acidity and the jalapeños’ heat.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep jalapenos
Cut the jalapeños into thin slices. Add the sliced jalapeños, garlic and peppercorns to a mason jar.
Make the brine
Add the brine ingredients to a small saucepan and heat until the salt and sugar have dissolved. Pour the brine over the jalapeños, gently pushing down the jalapeños to ensure they are all submerged. Top with the lid and let jar sit on the counter for about 30 minutes, or until it cools to room temperature.
Let sit & enjoy!
Store in the fridge for at least 24 hours to let the jalapeños fully marinate in the brine! Then enjoy on top of your favorite burgers, tacos, sandwiches and more!🍔🌮🥪
Expert Tips
- Slice evenly: Cut the jalapeños into thin, uniform slices to ensure even pickling. The thinner slices will absorb the brine faster.
- Use glass jars: I recommend using sealable glass jars like mason jars to help maintain freshness and avoid off-flavors that can occur from using old plastic containers.
- Extra flavor: Add sliced red onion or spices like oregano or bay leaves to elevate the brine and create more flavor depth.
- Let rest for 24 hours: For best flavor, let the jalapeños sit in the brine for at least 24 hours in the refrigerator. They get better with time—flavor deepens after a few days.
Ways To Enjoy Pickled Jalapeños
There are so many ways to enjoy these pickled jalapeños! The options are endless!! A few of my favorite recipes include:
- Burgers: The perfect way to add a little bit of sweet heat to my favorite homemade burgers. Perfect for grilling season!
- Tacos: Add these jalapeños to my favorite baked chicken tacos or baked beef tacos!🌮
- Nachos: A classic nacho topping! Add these to my easy sheet pan chicken nachos to really kick up the heat!
- Egg salad: A fun way to add a bit of tangy to my favorite high protein egg salad 🥚
- Crunchwraps: Have you tried my homemade crunchwrap supremes? They’re way better than Taco Bell and these pickled jalapeños are the perfect addition!
- Cheeseburger Salad: Cheeseburger but in salad form? Yes! And the jalapeños are the perfect addition along with all your other favorite burger toppings.
Storage / Freezing
Store pickled jalapeños in a sealed mason jar in the fridge for up to 2 months.
FAQs
How soon can I eat them after pickling?
You can eat them after 24 hours, but they taste even better after 2–3 days once the flavors have had more time to develop.
Do I need to sterilize the jar?
For refrigerator pickles, washing jars with hot, soapy water is sufficient.
Are these pickled jalapeños spicy?
Yes—the jalapeños retain their heat during pickling. If you prefer a milder flavor, you can remove the seeds and membranes before slicing.
Can I reuse the brine?
The brine will lose potency over time and won’t work as well. For best results, I recommend making a fresh batch each time.
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Pickled Jalapeños
Ingredients
- 9-10 jalapeños (thinly sliced)
- 1 Tbsp. black peppercorns
- 3 cloves garlic (peeled and smashed (optional))
- 1 cup distilled white vinegar
- 1 cup filtered water
- ⅓ cup granulated sugar
- 1 Tbsp. kosher salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep and slice: Grab 1, 32 oz. mason jar, or 2, 16 oz. mason jars with lids. Slice the jalapeños ¼ -⅛ inch thick slices depending on preference (I like to wear food-safe gloves), and add sliced jalapeños, garlic and black peppercorns into the jar(s).9-10 jalapeños, 1 Tbsp. black peppercorns, 3 cloves garlic
- Simmer: Add the vinegar, water, sugar, and salt to a saucepan over medium heat. Stir occasionally until the sugar and salt have dissolved, 5 minutes.1 cup distilled white vinegar, 1 cup filtered water, ⅓ cup granulated sugar, 1 Tbsp. kosher salt
- Pour: Pour the brine over the jalapeños, gently pushing them down as needed to ensure they are submerged. You might have a little leftover liquid, but it should be the perfect amount.
- Room temperature: Secure the lid and allow the jalapeños to come to room temperature, about 30 minutes.
- Refrigerate: Refrigerate for at least 24 hours before using on your favorite meals!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
Thanks for the easy recipe to follow. Didn’t use garlic because I forgot to buy. 🫤 Can’t wait to try. Thinking about making several batches for Christmas gifts this year (they look pretty).
Looks perfect!! Thank you so much 🙂