• Home
  • Beef
  • Chicken
  • Pork
  • Sauces and Dips
  • Seafood
  • Sides
↑

Grilling, Smoking, Living

Living the Barbecue Life

  • Beef
  • Chicken
  • Pork
  • Seafood
  • Sauces & Rubs
  • Sides
  • Misc
    • Dessert
  • Home
    • About Me
    • Privacy Policy
  • Tips & Tricks

Pickled Jalapenos

March 19, 2022 by Lyuba 2 Comments

Pin
Share
Tweet
Share
Pin
Share
Tweet
Share
Jump to Recipe

Pickled jalapenos is a really fun topping that you can make at home in just a few minutes and have it any time you need some. It’s a great combination of spicy, tangy, and slightly sweet flavors. You can use them on just about anything from nachos, to tacos, to burgers and sandwiches!

closeup of pickled jalapenos in a jar

Pickled Jalapenos

There is not a time when I don’t have a jar of pickled red onions and pickled jalapenos in the refrigerator. It’s one of our favorite toppings for nachos and tacos. It’s just the perfect way to add a flavor pop with these spicy, salty, tangy, and slightly sweet jalapenos.

You only need a few ingredients to make this tasty jalapeno topping and a few minutes of your time. So grab a bag of jalapenos at the store and don’t forget the garlic!

It’s super easy to make, and fast too! While you can definitely dig in and serve them soon after preparing them, just like picked red onions, I highly recommend that you give them some time to pickle in the brine. The jalapenos themselves will soften slightly and take in more flavor as they sit a longer.

Feel free to experiment and add them to your favorite burgers, sandwiches, tacos, and nachos. You can even mix them into fresh salads and BBQ salads. Macaroni salad is great with a pop of pickled jalapenos.

Are pickled jalapenos spicy?

Jalapeno peppers themselves are one of the milder peppers, so the spice level won’t be overwhelming. These peppers measure at 2,500-5,000 Scoville heat units.

As comparison, poblano peppers are about 1,500 SHU, serrano peppers are 6,000-23,000 SHU, and habanero peppers range at 150,000-350,000 SHU! Since you’re keeping the seeds in, there will be a higher spice level as opposed to taking them out.

One way you can control the spiciness, by either making it milder or hotter, is the peppers themselves. For hotter results, opt for more mature jalapenos. Older and more mature jalapenos will have light brown veins running along the skin. Young jalapeno peppers are much milder, and they have a smooth, deep green skin without any veins.

How to Make Pickled Jalapenos

ingredients for pickled jalapenos on cutting board

Ingredients You Need:

Jalapeno peppers – as mentioned above, you can opt for mature jalapenos for more heat or younger ones for less heat.

Garlic – you will need a few fresh garlic cloves

Whole Peppercorns – you can use mixed color peppercorns or just black.

White distilled vinegar – you don’t want to substitute this vinegar with others, just a simple white vinegar.

Water

Sugar – white granulated sugar is what will work best.

Salt – use coarse sea salt or kosher coarse salt.

spiced jalapenos on a cutting board with garlic
sliced jalapenos in a pot with pickling liquid and spices
adding jalapenos to the glass jar
pouring pickling liquid into jar with jalapenos

Directions:

Slice jalapeno peppers across and I highly recommend that you use gloves when you handle them!

Smash garlic cloves and set them aside.

In a medium sauce pot, combine water, vinegar, salt, peppercorns, mix and bring it to simmer. Whisk slowly and simmer gently until the salt and sugar are dissolved.

Add sliced jalapenos and smashed garlic to the pot, make sure they are completely submerged and take off heat.

Let them sit about 15 minutes and transfer the jalapenos (just the jalapenos) into the jar. Pour off the remainder of the pot into the jar over the jalapenos.

Make sure to cool them completely to room temperature, then close the lid tight, and refrigerate.

pulling pickled jalapenos out of a jar with a fork

Storing:

Pickled jalapenos should last a pretty long time in the refrigerator, when stored properly in an air-tight container with a lid.

Make sure to use clean utensil to take some jalapenos out each time. Keep them refrigerated and closed. They should last for several months in the refrigerator, up to 6 months.

Canning Pickled Jalapenos:

You will need to follow some canning rules and proper procedures, but you can definitely can the pickled jalapenos!

First of all, you have to make sure to sterilize the jar and the lid in boiling water. Make sure to wash the peppers before preparing as well. You can pack the sliced peppers right into the jar and then pour boiling water/vinegar mixture over them.

Make sure to leave about ½ inch space off the top.

Follow the instructions on your canner to can the jars.

You can store canned jalapenos at room temperature, in a cool dark place, for up to a year. Once the jar is opened, make sure to refrigerate it.

pickled jalapenos in a bowl next to jars

PIN THIS PICKLED JALAPENO RECIPE FOR LATER

closeup of pickled jalapenos in a jar

Pickled Jalapenos

Pickled jalapenos is great combination of spicy, tangy, and slightly sweet flavors to add to your sandwiches, burgers, nachos, and so much more!
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordjalapeno, topping
Prep Time30 minutes
Cook Time10 minutes
Servings16 (makes 2-16 oz. jars)
Calories25kcal

Equipment

  • Large sauce pot
  • 2 16-oz mason jars
  • Tongs
  • Cutting board and a knife

Ingredients

  • 1 lb jalapeno peppers
  • 2 large garlic cloves
  • 1 tbsp whole peppercorns
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1/4 cup white granulated sugar
  • 2 tbsp coarse kosher salt
US Customary – Metric

Instructions

  • Slice jalapeno peppers. You can cut out while white membrane and seeds or leave them in (or you can even do half and half). Membrane and seeds are what contribute to the heat level.
    I highly recommend that you use gloves when you handle jalapenos!
  • Smash garlic cloves and set them aside.
  • In a medium sauce pot, combine water, vinegar, salt, peppercorns, mix and bring it to simmer. Whisk slowly and simmer gently until the salt and sugar are dissolved.
  • Add sliced jalapenos and smashed garlic to the pot, make sure they are submerged and take off heat.
  • Let them sit about 15 minutes and transfer the jalapenos (just the jalapenos) into the jars.
  • Pour the pickling liquid into the jars almost to the top.
  • Make sure to let them cool completely to room temperature. Close the lid tight and refrigerate.

Notes

Storing: Pickled jalapenos should last a pretty long time in the refrigerator, when stored properly, in an air-tight container with a lid. Make sure to use clean utensils to take some jalapenos out each time. Keep them refrigerated and closed. They should last for several months in the refrigerator. 

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 874mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 1mg
two images of pickled jalapenos in a jar and in a bowl
Pin
Share
Tweet
Share
Pin
Share
Tweet
Share

Thank you!

You have successfully joined our subscriber list.

.

Filed Under: Misc, Sides

Comments

  1. Mirjana says

    June 7, 2022 at 4:10 pm

    Hi! Just came across your website…you have some superb smoker recipes! Your search engine is not functioning, though. Also, do you have a good recipe for ćevapćiće?

    Reply
    • Lyuba says

      August 11, 2022 at 5:59 pm

      Hi Mirjana,
      Thank you so much for letting me know, I will definitely figure out what might be wrong.
      I actually don’t have a recipe for it but it looks delicious and I will have to work on one!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Let's get grilling!

Welcome, everyone! I’m Lyuba Brooke, come in, grab a beer, and head to the backyard. Here, I love to grill, barbecue, and share everything I make. You will find a ton of recipes for grilling, smoking, and the sauces to dip it in.

Our Popular Recipes

  • Smoking Sausage
  • side view of sliced smoked chicken breasts Smoked Chicken Breast
  • adding BBQ sauce to pulled chicken Smoked Pulled Chicken
  • top view of cut rack of baby back ribs on the wooden cutting board with a knife next to it and a part of a full rack Smoked Ribs
  • Smoked Chicken Drumsticks
  • top view of spices of the beef rub on baking sheet Beef Rub Recipe
  • top view of grilled chicken legs stacked on top of each other on a white plate Grilled Chicken Legs
  • lifting the cloche and letting smoke out around the cocktail Smoked Oaxacan Old Fashioned

Categories

Thank you!

You have successfully joined our subscriber list.

.
Privacy Policy
Copyright ©2023, Grilling, Smoking, Living. All Rights Reserved.
Design by Pixel Me Designs

 

Subscribe to the

Grilling, Smoking, Living Recipe Newsletter

 

Thank you!

You have successfully joined our subscriber list.


.