Pickled jalapeños take less than 30 minutes to prep and can be processed for long-term storage or kept as refrigerator pickles. They’re sweet, spicy, tangy, and perfect for piling on top of nachos, burgers, and tacos.
Pickled jalapeños are a breeze to make and give any dish a much-needed flavor boost.
If you’re scared to chomp down on a fresh jalapeño for fear of burning off your tongue, you might prefer this pickled variety. The jalapeños stay nice and spicy at first, but their heat mellows with time.
Use them in place of classic dill pickles in your favorite salads, sandwiches, and more for a flavorful twist on your favorite dishes.
Heidi’s Tips for Recipe Success
- Pickle jalapeños, carrots, and onions together to create a better balance of sweet and spicy flavors.
- Prepare the pickling brine in a non-reactive saucepan. Use an enameled cast iron pot (make sure it has no chips!) or a stainless steel saucepan. Avoid using copper or regular cast iron, which will react with the brine.
- Homemade pickles will last up to 1 month in the fridge, or they can be processed for long-term storage (process for just 10 minutes to prevent soggy jalapeños).
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- White vinegar — Lends the pickling brine a neutral-flavored acidity and preserves the vibrant color of the jalapeño peppers.
- Pickling salt — This fine grain salt contains no extra iodine like table salt has.
- Sugar — A few teaspoons of granulated sugar is all you need to balance out the spiciness of the peppers.
- Fresh jalapeños — This recipe will also work with fresh banana peppers or pepperoncini peppers.
- Carrot, red onion, and garlic — Infuse the jalapeños with so much flavor (and are delicious on their own after soaking up the salty, spicy brine).
How to Pickle Jalapeños
- Prep the jars. Prepare a boiling water bath and keep the jars and lids hot.
- Make the brine. Add the vinegar, water, salt, and sugar to a large saucepan and bring to a boil. Reduce the heat and simmer just until the sugar and salt dissolve.
- Pack your pickles. Pack the jars tightly with garlic cloves, onion, carrot slices, and sliced jalapeños. Be careful not to crush the peppers!
- Top with the hot brine. Pour enough brine into each jar to cover the peppers, then give each a good tap to remove any air bubbles.
- Process, if desired. Wipe the rims, secure the canning lids, and tighten the bands on the jars before optionally processing in a boiling water canner for 10 minutes.
FAQs
Nope, leave them in. It would take so much time to remove all the seeds, plus that’s where the heat comes from.
No, the peppers will retain their vibrant green color without having to blanch them first.
Storage Tips
The pickled jalapeños and carrots will last up to 1 month in the fridge or up to 1 year stored in a cool, dry place (if processed in a boiling water canner).
Ways to Eat Pickled Jalapeños
- Add them to your favorite sandwiches and salads that call for dill pickles, including Tuna Melts, Potato Salad, Chicken Salad, and Grilled Cheese.
- Use as a topping for Chicken Nachos, Green Chicken Enchiladas, Veggie Quesadillas, Ground Beef Tacos, and Carnitas.
- Stir into Guacamole, Queso, Salsa, and Pico de Gallo for a kick of heat.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Pickled Jalapeños Recipe
Ingredients
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 teaspoons sugar
- 2 pounds fresh jalapeño peppers , washed and stemmed, and cut into ¼″ rounds
- 1 carrot , peeled and sliced into ¼ inch slices (use 3-5 slices per jar)
- ½ red onion , sliced
- 9-12 cloves garlic (use 3 per jar)
Instructions
- Prepare a boiling water bath and boil the jars and sealing lids. Keep warm.
- Combine vinegar, water, salt, and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil, then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
- In clean hot jars, layer 3 cloves garlic, 1 green onion, and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of the jalapeños. Tap jars on the countertop to remove any bubbles. Wipe rims, apply canning lids, and tighten bands on jars. Process if desired, or store in the refrigerator for 1 month.
Nutrition
More Easy Homemade Pickles
- Pickled Beets
- Dilly Bean Recipe
- Pickled Onions
- Killer Spicy Garlic Dill Pickles
- Zesty Bread And Butter Pickles
- Sweet And Sour Asian Pickled Cucumbers
- Homemade Pickling Spice
- Refrigerator Dill Pickles
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Michael
I am definitely going to whip of a batch of these and try them with chili or nachos!
Dan
I got into the canning routine a few years ago to preserve my enormous summer crop for winter use. The first year the pickled jalapenos were mushy but very tasty. Then I discovered Ball’s “Pickle Crisp Granules,” a natural calcium chloride product with great results. I add 1/4 teaspoon per quart or 1/8 teaspoon per pint right to the jars before adding the hot liquid, and now my pickles are tasty and crunchy.
Rain
This looks like a great recipe, but it’s a whole lot more vinegar than I have used in the past. Usually more like a 1:1. Sounds like people love them, but are they super ‘sharp?’ Have you tried different ratio? Thanks!
No I haven’t tried a different ratio. I think they’re perfect as is, but feel free to give it a go.
Spenser
I know its been a while since this recipe was posted, but I’m glad i dug to the 3rd page of google results while searching for a pickled jalapeno recipe! I added peppercorns to the brine but otherwise followed instructions exactly and boy are they a hit!! Thanks for sharing the love.
PS JUdy your comment about white vinegar being a petroleum product is false. White vinegar is a by-product of the distillation of corn, not that there is anything wrong with petroleum products (chap stick) but they usually aren’t suitable for food production, NOT EVERYTHING YOU READ ON THE INTERNET IS TRUE!
Judy
I was thinking I’d make some of these for hubs who loves anything jalapeno but you lost me at white vinegar. Did you know that white vinegar is a petroleum product? It’s great for cleaning but I’d just as soon can with motor oil. Would it be safe to substitute cider vinegar?
Rachel (teacher-chef)
YUM – made these without carrots and without boiling my canning jars – opened them a week later with family & we loved them!
Donna
I have never wanted to make pickled carrots. Until now. Thanks for inspiring me once again.
Kari
Where did you find your jars?
Thanks,
Kari
Hi, they’re Weck canning jars and I bought them at Crate & Barrel. They come in several sizes too.
Anna Marcus
I was craving for the pickled jalapenos for quite a long time and then after visiting this site I resolved to try them out using the recipe that has been provided. Trust me they taste great. I can’t wait to make them again some time.
wakanetwork
It looks pretty delicious! Looking forward for your more inspiring recipes.
Denise
Awesome recipe I remember my Aunt she really love this appetizer. Love it.
Deborah
When I was pregnant with my son, I craved pickled jalepenos like nothing else. But I’ve never made them myself. I see some of these in my very near future!
Yvonne
The pickled jalepenos are amazing! We put them on everything! My favorite is straight from the jar…btw, the carrots and garlic are delicious too! You rock Mandy! Please include me in the next canning session. Looking forward to the cocktails too!
Melissa @ Bless This Mess
I seriously heart canning. It’s such a lost art. Way to bring it back. Every time I’ve pickled something the texture is always a bit softer than the store version. Do you have any thoughts on that? Are these comparable in texture to a classic nacho jalapeno? I’m going to try either way… I’m super excited about the recipe!
Thanks a million. M.
I’ve been trying to do more of it the past few years, but last year was a total bust but this year I have some great inspiration so am ready to roll out the canner. I’ve read the best way to keep them crisp is to make sure you only water bath them for the amount of time given (10 min in this case.) I had the same problem with bread and butter pickles a few years ago. Limp pickles = no bueno.
Gin
I better get an invite to that pickling date! :) Mandy does have some weaponry when it comes to secret ingredients. I may have had one of those jalapeños in a famous Zach bloody mary.
Oh you’ll be invited. And BMs may be in order.
Kathryn
Pickled jalapeños sound immense! I think I’d want to eat them on everything.
Averie @ Averie Cooks
Fabulous post. I recently canned hot pepper jelly after it went out of stock (seasonally) at TJs and the storebought at the regular groc store was a little lackluster. I love all things pickled, vineagared, canned, and with heat. Love your jalepenos!