Quick and easy pickled jalapeños made with a handful of ingredients. Add them to salads, burgers, tacos, or whatever you want to make spicy.
We grow a few jalapeño plants every year and we end up with plenty. Here’s a great way to enjoy them and make them last for a long time. As long as they’re covered in brine, they’re good for up to a year.
These are super easy to prepare too. Now, I know people always say to wear gloves when slicing hot peppers such as jalapeños and every time I hear that I laugh. I mean, gloves are for babies. Well, when I was making these I sliced up dozens of peppers without a glove and my hand stung all night. I mean it burned. I didn’t complain because I didn’t need to hear it from anyone. Now this is the first time that’s happened to me and it’s because I sliced up so many the heat was absorbed into my skin. If I’m slicing a few, then I won’t bother with a glove. Just a public service announcement for all of you. Don’t say I didn’t warn you.
All you need is a pint sized jar, about six or seven green jalapeños (about 6 ounces). Then add some garlic cloves and a bay leaf. Smash the garlic cloves before adding them into the jar so the flavor comes out. If the garlic cloves are large, I cut them in half before I smash them that way I can spread them out in the jar.
I use two tablespoons of sugar but I’ve made it with only one which turns out a little more spicy or use three to make it more sweet. Makes sense right?
Prepare the brine. Slice the jalapeños thin or thick - however you prefer - and place them in the jar. Tuck in the smashed garlic and bay leaf. If you love garlic, use three cloves. Pour the brine over the jalapeños making sure they cover. Let it come to room temp and store in the fridge. These last quite some time in the fridge. They could last up to a year as long as they’re covered in the brine. You can add them to dips, tacos, salads, sandwiches, etc.
Like these pickled jalapeños? Then try:
- Salsa criolla
- Sweet and tangy cucumber salad
- Pico de gallo
- Simple vinegar coleslaw
- Peruvian oil and vinegar potato salad
Life is too short for mediocre food.
Pickled JalapeñosPRINT PIN SAVESaved!
- 1 cup white vinegar
- ½ cup water
- 2 - 3 tablespoons sugar*
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 6 large jalapenos about 6 ounces
- 2 - 3 garlic cloves peeled, halved, and smashed
- 1 bay leaf
- You may want to wear gloves when slicing a bunch of jalapeños. I never have when slicing a few, but when slicing a bunch for making this recipe, you may find your hand will sting. Just a precautionary note.
- Slice the jalapeños. I like them on the thinner side but you can slice them thicker if you wish. Discard the stems.
- Pack your jar with the jalapeños, garlic, and bay leaf.
- Combine the vinegar, water, sugar, salt, and peppercorns in a small saucepan over high heat. If you like them sweeter, add 3 tablespoons of sugar. Bring to a boil and turn off the heat. The sugar and salt should be dissolved.
- Pour the liquid over the peppers making sure they cover. You may have a tablespoon or 2 of liquid left over. If that’s the case, make sure you add any peppercorns left over into the jar.
- Let the jar cool until it’s room temp. You’ll notice the peppers turn from bright green to olive in color. Store in the fridge. These can last for up to a year.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
More delicious sides:
See More Sides →