Pickled jalapeños are one of those magical ingredients that make almost anything taste better. They’re bright, tangy, and carry that addictive balance of heat and acidity that perks up everything from tacos and burgers to salads and kebabs. The best part? You can make them at home in less than 30 minutes, with simple ingredients and equipment.
In this post, I’m going to show you how to do just that!
About this pickled japapeño recipe
This is a recipe I have been making since I was a kid. It’s super easy to prepare and there are so many ways you can adjust the flavours to taste.
This time I was visiting my parents in California and decided to use the curry leaves they had growing in the garden. The curry leaves were so potent and delicious so I highly recommend giving them a try if you have them on hand, even if they aren’t normally added to jalapeño pickle.
It is important to understand that the jalapeños are the star hear but there are so many co-stars you can add to the mix. Feel free to experiment with different herbs, chillies, and other veggies.
Ingredients
Fresh ingredients are key to getting the best flavour from this recipe for pickled jalapeños. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- Fresh jalapenos
- White distilled or cider vinegar
- Water
- Salt
- Sugar
- Garlic
- Mustard seeds (optional)
- Coriander seeds (optional)
- Cumin seeds (optional)
- Black peppercorns (optional)
- Fresh thyme (optional)
- Fresh curry leaves (optional)
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Wash the jalapeños thoroughly and then slice them into thin rounds. Slice the garlic thinly too.
- Step 2: Pour the vinegar, water, sugar, salt and whole spices into a pot and bring to a simmer over a medium-high heat.
- Step 3: Simmer for a couple of minutes so that the salt and sugar dissolve completely.
- Step 4: Sterilize your glass jars by boiling them for 10 minutes or running through the dishwasher. Layer jalapeños, garlic, and herbs inside the jar/s and pour the hot brine over it all, ensuring that the peppers are completely submerged.
- Step 5: Wipe the rims clean, seal tightly, and let jars cool to room temperature. For refrigerator pickles: Chill and enjoy after 30 minutes to 24 hours.
Popular Variations
Mexican-Style Escabeche
Add sliced carrots, onions, garlic, and bay leaves for a taqueria-style pickle you’ll find with tacos and grilled meats.
Cowboy Candy (Sweet Pickled Jalapeños)
Simmer jalapeños in a sugar-vinegar syrup until sticky and caramelized. Perfect with barbecue, cheese, or crackers.
Smoky Pickled Jalapeños
Add smoked paprika or dried chipotle peppers to the brine for a smoky, barbecue-friendly version.
Herbed Jalapeño Pickle
Add dill, coriander, or oregano sprigs to the jar for a fresh, fragrant twist.
Equipment You’ll Find Useful
Gloves – essential for handling chilli peppers without burning your eyes.
Sharp knife or mandoline – for clean, even slices.
Sterilized glass jars – Kilner or Mason jars with airtight lids.
Saucepan – stainless steel, as aluminium can react with vinegar.
Small funnel – avoids brine spills when filling jars.
Serving Suggestions
The sky really is the limited here! If it sounds good, do it. Following are a few popular serving ideas though.
- Scatter over nachostacos, or quesadillas.
- Stir into coleslaw or potato salad for extra bite.
- Mix into salsas and guacamole for added zing.
- Add to burgers, hot dogs, and sandwiches.
- Chop and sprinkle into scrambled eggs or omelettes.
- Serve with curries, kebabs, or grilled meats.
Storage Information
Freezer option – Freeze pickled jalapeños in freezer-safe containers for up to 6 months (texture will soften slightly).
Refrigerator pickles – Last up to 2 months in the fridge. Always keep jalapeños submerged in brine.
Canned pickles (water bath method) – Store in a cool, dark pantry for up to 12 months. Refrigerate after opening. This method is beyond the instructions in this blog post. You will need to know how to preserve vegetables and fruit before trying this method. I usually eat my batches of pickled jalapeño in a couple of weeks so I don’t need to do this.
Final Thoughts
Once you’ve tried my homemade jalapeño picklesyou’ll never look at the shop-bought version the same way again. Quick, inexpensive, and endlessly adaptable, these spicy, tangy pickles will brighten up your cooking for weeks to come.
Whether you’re going for a classic vinegar brine, Mexican escabeche, sweet cowboy candy, or even an Indian-inspired version like mine, this simple recipe is a brilliant way to preserve jalapeños and add a bold kick to your meals.
Next time you find fresh jalapeños at the market, buy some! You’ll thank yourself later when your fridge is stocked with jars of of some of the best pickled jalapeños that are so much better than shop-bought!
Top Tip
Fresh is best! Always start with fresh, firm jalapeños. Wilted, older jalapeño will not do here!
FAQ
No. It’s not strictly necessary, but sterilizing helps reduce spoilage and prolongs freshness.
Softness can come from overripe peppers or a lukewarm brine. Make sure the brine is boiling hot before pouring over the jalapeños. Tip: For added crunch, add a grape leaf or a pinch of calcium chloride to the jar. I don’t usually do this but it works.
Yes. We all know that pickled jalapeño are the most popular but any chillies will do. Serranos, habaneros, Fresnos or a mix of chili varieties all work well.
Not at all. Sugar balances sharp vinegar and hot peppers, but you can skip it for a savoury-only pickle.
Not for preserving. Once used, the acidity is lower. But leftover brine makes a fantastic marinade for chicken, fish, or veggies.
Yes! Just slit each pepper so the brine penetrates. Whole pickles need 1–2 weeks before they’re ready so if you are in a hurry for spicy deliciousness, slice the chillies.
Yes! Vinegar provides acidity, which prevents bacterial growth and ensures safe pickling. Always use vinegar with at least 5% acidity.
Looking for other jalapeño recipes? Try these:
Pairing
These jalapeño pickles go well with just about everything. Here are a few recipe you might like to add them to though.
Have you tried this pickled japapeños recipe?
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Yield: 8
Picked Jalapeños
These amazingly delicious pickled jalapeños can be made in under 30 minutes and taste so much better than shop-bougt. They are best after 24 hours of pickling but can be consumed almost immediately if you’re in a rush.
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Ingredients
250–500g fresh jalapeños (sliced into rings or kept whole with slits)
250ml white vinegar (or apple cider vinegar for fruitiness)
250ml water
1 tbsp salt (non-iodized, like sea salt or pickling salt)
1–2 tbsp sugar (optional, balances heat and vinegar)
2–3 garlic cloves, sliced
1 tsp mustard seeds (optional)
1 tsp coriander seeds (optional)
1 tsp cumin seeds (optional)
5–6 black peppercorns (optional)
1 small bunch fresh thyme (optional)
20 fresh curry leaves (optional)
Instructions
- Before starting, sterilize your glass jars by boiling them for 10 minutes or running through the dishwasher. This is not strictly necessary but it will preserve the jalapeños longer. If I am making a batch that I know will go fast, I usually skip this step.
- Wash the jalapeños thoroughly and then slice them into thin rounds. Slice the garlic thinly too.
- Pour the vinegar, water, sugar, salt, herbs, if using and whole spices into a pot and bring to a simmer over a medium-high heat.
- Simmer for a couple of minutes so that the salt and sugar dissolve completely.
- Layer jalapeños, garlic, and herbs inside the jar/s and pour the hot brine over it all, ensuring that the peppers are completely submerged.
- Wipe the rims clean, seal tightly, and let jars cool to room temperature. For refrigerator pickles: Chill and enjoy after 30 minutes to 24 hours.
