Description
Pickled Jalapeños are tangy, spicy, and slightly sweet peppers preserved in a simple homemade brine. Whether you’re layering them onto burgers, tacos, or sandwiches, these bold and zesty jalapeño pickles bring a fiery punch to any dish. Perfect for fridge storage or canning for longer shelf life, this is a must-have condiment for spice lovers.
Ingredients
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20 fresh jalapeños (approx. 500 g), sliced into ¼ inch rings
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3–4 garlic cloves, peeled
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1½ cups (360 ml) distilled white vinegar
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1½ cups (360 ml) water
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½ cup (100 g) granulated sugar
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2 tbsp (30 g) sea salt, pickling salt, or kosher salt
Instructions
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Wear gloves when handling jalapeños.
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Divide peeled garlic evenly between clean jars.
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Slice jalapeños into ¼ inch rings and pack tightly into jars.
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In a saucepan, bring vinegar, water, sugar, and salt to a boil until dissolved.
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Optional: Soak sliced jalapeños briefly in the hot brine to improve packing.
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Pour hot brine over jalapeños in jars, covering completely.
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Seal jars and let cool to room temperature. Refrigerate for at least 24 hours, ideally 2 weeks before eating.
Notes
For a crunchier texture, use very fresh, firm jalapeños.
Leave in seeds and membranes for extra heat.
Add spices like mustard seed, coriander, or bay leaves for flavor variation.
Red and green jalapeños create beautiful color contrast.
Canned version requires 10-minute water bath with ½-inch headspace.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican-Inspired / American