Pickled Jalapeno Peppers Recipe
How to make easy homemade Pickled Jalapeños - a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!
How to Make the Best Pickled Jalapeno Peppers
Homemade pickled jalapeños are the perfect tangy, spicy condiment to elevate your everyday meals. Whether you’re topping tacos, burgers, or adding a punch to soups and burritos, these easy-to-make peppers deliver restaurant-quality flavor with just a handful of ingredients and minimal effort.
The beauty of making your own pickled jalapeños at home is the control you have over the flavor profile. This recipe balances the brightness of vinegar with a touch of sweetness and aromatic spices, creating that irresistible tangy-sweet-spicy combination that’s hard to resist. The process is incredibly simple—just slice, simmer, and pour.
Best of all, these pickled peppers get better with time. While they’re ready to enjoy in just 30 minutes, letting them sit for 24 hours in the refrigerator allows the flavors to meld and deepen. Keep a jar on hand in your fridge for convenient, homemade condiment goodness whenever you need it.
Pickled Jalapeno Peppers
How to make easy homemade Pickled Jalapeños - a deliciously tangy, sweet and spicy accent to tacos, burgers, soups, burritos, and more!
Ingredients
Pickling Brine
Instructions
Preparation
- Slice jalapeños into 1/4" slices and place in a pint jar or 2-3 cup jar.
Pickling
- In a sauce pan, combine water, vinegar, salt, sugar, bay leaf, oregano, peppercorns, and garlic. Bring to a boil and remove from heat. Let sit 5 minutes.
- Pour the brine over the sliced jalapeños, tucking the bay leaf and garlic along the side.
- Ready to eat in 30 minutes. They get even better after 24 hours. Store sealed in the fridge.
Notes
- Jalapeños will continue to pickle and develop more flavor over time in the refrigerator.
- For a sweeter pickle, increase the sugar to 3 tablespoons.
- For a spicier batch, leave some seeds on the jalapeños or add red pepper flakes.
- Store in the refrigerator for up to 3 months in an airtight jar.
