Pickled jalapeños elevate just about every dish! In just 10 minutes, you will have the perfect topping for tacos, sandwiches and whatever else your heart desires.
Homemade pickled jalapeños are super simple to make and they are a big money-saver. Instead of spending four dollars on jarred peppers, you can make your own that are free of preservatives. That’s a win-win!
If you have been my friend on here for a while, you know by now that I always have something pickled in the fridge. This pickled jalapeño recipe just happens to be the newest addition to my obsession with all things pickled. With summer right around the corner, you will want these on hand for every BBQ!
How to Pickle Jalapeños
- Slice your jalapeños into small rings. Place them into a jar (preferably an airtight mason jar).
- Combine the pickling marinade and bring it to a boil. Pour it over the jalapeños.
- Allow them to pickle for at least 24 hours .
How to Serve Pickled jalapeños
The possibilities are literally endless. Here’s a couple of my favorite ways to use pickled jalapeños:
- Substitute fresh jalapeños for pickled in your guacamole. Oh my gosh! This is so, so good.
- Add them to carne asada tacos. This adds a wonderful pop of flavor and contrast to savory beef.
- Add to pretty much any garden salad or top off your eggs with a couple (my personal go-to!).
- Place a jar on the table at your next BBQ. Grilled meats and pickled jalapeños were made for one another.
- Add them to your breakfast burrito.
More Seasoning Options for Pickled jalapeños
Plain pickled jalapeños are awesome — I don’t have to tell you that! However, if you want to spice things up a bit, here are a couple of ingredients you can add to the jar to infuse some extra flavor in:
- Garlic. Garlic jalapeños are so tasty. Add in as many peeled cloves that you can handle. I find that the pickled cloves are also super delicious to munch on!
- Bay leaves. Bay leaves aren’t just for soup! This leaf adds a nice, earthy flavor to your jalapeños. Add one or two to the jar.
- Cumin. Cumin spiced jalapeños are PERFECT for tacos and burritos. Add a tablespoon or two into your jar.
- Oregano. Your favorite taqueria might already do this. Oregano adds an awesome herby flavor to your jalapeños. You can use fresh or dried.
Are Fresh jalapeños Hotter than Pickled?
Fresh jalapeños are much hotter than pickled. The pickling process reduces the amount of capsaicin in your jalapeños and makes them much sweeter and significantly more mild.
How Long do Pickled jalapeños Last?
My quick pickled jalapeños last about three weeks. If you want them to last longer, you will need to do a sterilization canning for them. To learn how to can, refer to my recipe for sweet and spicy pickles. The process is more time-consuming, but your jalapeños will last for up to 6- 12 months!
More Pickled Recipes
We love pickled recipes and we have a few other favorites that you must try! There’s something about a vinegary punch that is so darn addicting.
- Pickled Onions – Pickled red onions are an AMAZING topping for sandwiches and tacos. I love adding them to steak sandwiches in particular.
- Pickled Mushrooms – I love having a jar of pickled mushrooms on hand. We love to pop them on top of a juicy ribeye or use them as a salad topping.
- Pickled Beets – Pickled beets are wonderful when tossed with goat cheese and pistachios!
- Pickled Cucumbers – Good luck not munching on these straight from the jar. These never last too long in my house, but they are definitely delicious while they last!
Share Some Love ❤️
- Slice jalepenos into thin rings, no need to remove seeds.
- In a medium pot, combine water, vinegar, sugar, salt and peppercorns. Bring them to a boil and set aside.
- Place sliced jalapenos and chopped garlic into the jars. Pour the marinade over the jalapenos.
- Set them to marinate for at least 24 hours. Enjoy with your favorite meal.