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Home » Recipe Index » Pickles and Preserves

Homemade Pickled Jalapeños

Published: Nov 30, 2022 · Updated: Nov 30, 2022 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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After trying these delicious Homemade Pickled Jalapeños, you will want to always keep a jar on hand. They are quickly and easily made from simple ingredients, and you will discover that there are many ways in which to use them.

Jar of pickled jalapeños with a spoon lifting some out.
Jump to:
  • Why you’ll love this recipe:
  • Ingredients in this recipe:
  • How to make Pickled Jalapeños:
  • Tips for success and FAQs:
  • Variations and substitutions:
  • Serving suggestions:
  • More delicious recipes for you to try:
  • Homemade Pickled Jalapeños

Why you’ll love this recipe:

These easy Pickled Jalapeños are a staple in my fridge because they are such a versatile condiment.

You will elevate the flavour of many dishes with the addition of these pickles. Because they add both heat and acidity, they are a great addition to a range of food.

You will love these Homemade Pickled Jalapeños because:

  • They are quickly and easily made from ingredients that are readily available. 
  • Making your own pickles and preserves is satisfying and cost effective.
  • When you make your own pickles, you can control the quality of the ingredients, and they will not contain any unnecessary additives or preservatives. 
  • They add heat and depth of flavour to many dishes.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a white marble background.

Jalapeño peppers – Jalapeño are chilli peppers that originated in Mexico. They can vary greatly in heat – this can depend on how long they remain on the plant, the climate, if they are underwatered, the type of soil, etc. They contain a compound called capsaicin, which is what makes chillis spicy. Most of the capsaicin can be found in the seeds and white pith so if your chilli peppers are too hot for your taste, remove the seeds and white pith.

White vinegar – we use white vinegar for the acidity, which, along with salt, helps preserve the chillies. 

Water – It is essential to use filtered/un-chlorinated water when pickling or preserving. You don’t want the taste of bad water to affect the final product!

Garlic – whole cloves add flavour to the brine.

Yellow mustard seeds – add some crunch and flavour to the pickling brine.

Cumin seeds – add depth of flavour with warm, earthy notes.

Sugar – use regular granulated sugar. The sugar balances the acidity of the vinegar.

Coarse sea salt – use coarse kitchen salt. Fine table salt is not suitable, it will be too strong.

How to make Pickled Jalapeños:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - adding the ingredients for the pickling brine to a saucepan, and the mixture warming through.

1 – Start to prepare the brine:
Combine the vinegar, water, mustard and cumin seeds, garlic, sugar, and salt in a non-reactive saucepan.

2 – Dissolve the sugar:
Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar. 

Steps 3-4 of preparing this recipe - the mixture once cooked and pouring the brine on top of the jalapeños into the jars.

3 – Boil the mixture:
Once the sugar has dissolved, increase the heat and boil the brine for 1-2 minutes.

4 – Add the Jalapeños and brine to jars:
Add your sliced Jalapeños to your sterilised jars, and top with the brine. Seal with lids immediately. Allow to cool before refrigerating.

Overhead shot of jar of pickled jalapeños, with some fresh jalapeños around the edge.

Tips for success and FAQs:

For the best results, choose good quality jalapeños. They should be fresh and firm. If the flesh is soft and wrinkled, they are not ideal.

When making your own pickles and preserves, it is important to sterilise the jars you will store them in. This information is included in the recipe.

Can I eat them immediately?

You can, but if you can resist the temptation, it is a good idea to leave them for at least 48 hours for the flavours to combine and mellow.

How long do the Pickled Jalapeños last?

When properly prepared and stored, the Jalapenos will last in the fridge for up to 3 months. (That is, if you can resist them that long!) They will get softer the longer they sit, and the brine will start to lose its flavour.

Can I double the recipe?

Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.

Variations and substitutions:

White vinegar – I have tested this recipe with white vinegar, white wine vinegar and apple cider vinegar, and all work well.
 
Herbs and spices – adjust them to your taste preference. For instance, you could add whole black peppercorns, coriander or celery seeds or a whole bay leaf.

Jar of pickled jalapeños with a spoon sitting in jar, with some fresh jalapeños around the edge.

Serving suggestions:

Keep a jar of these in the refrigerator to add spice and flavour to many dishes – they are very versatile.

  • They’re perfect as part of a Mexican feast – think tacos, nachos, guacamole, and Fresh Tomato Salsa.  
  • Serve them in or alongside quesadillas.
  • Alongside my Red Kidney Bean Dip or Butter Bean Dip.
  • Add them to a sandwich or wrap.
  • Serve with a delicious Roast Chicken.
  • They make a fantastic edible gift for loved ones! Make a big batch and share – your family and friends will be very grateful. 

Once you start making your own pickles, it is hard to go back to store-bought! It is a great way to make the most of seasonal produce and be able to enjoy it in the months ahead. 

I hope you enjoy these easy Homemade Pickled Jalapeños. Be sure to let me know in the comments below once you have given them a try!

Alex xx

More delicious recipes for you to try:

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    Preserved Chillies in Oil
  • Jar of Spicy Cucumber Pickles, with a spoon reaching in to lift some pickles out of the jar.
    Spicy Cucumber Pickles
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Jar of pickled jalapeños with a spoon sitting in jar, with some fresh jalapeños around the edge.

Homemade Pickled Jalapeños

After trying these delicious Homemade Pickled Jalapeños, you will want to always keep a jar on hand. They are quickly and easily made from simple ingredients, and you will discover that there are many ways in which to use them.
5 from 9 votes
Print Pin Review
Course: Condiments, Pickles, Preserves
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Cooling Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 1 x 700 ml (23 oz) Jar
Calories: 238kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Equipment

  • 1 x 700 ml (23 oz) OR 2 x 350 ml (12 oz) Jars

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 8 large Jalapeño peppers – prepared weight approximately 230 g (8 oz)
  • 1 ½ cups (375 ml) white vinegar See Note 1
  • ½ cup (125 ml) filtered water See Note 2
  • 2 cloves garlic – peeled and gently smashed
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon coarse sea salt See Notes 3 and 4
  • 2 tablespoon sugar See Note 4

Instructions

To Sterilise the Jars:

  • Sterilise the jar or jars you'll be using to store the Pickled Jalapeños.
    Choose glass jars with an airtight lid and ensure they have been washed by hand in hot soapy water then rinsed well.
    Preheat your oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Allow the lids to air dry.

For the Pickled Jalapeños:

  • Wash and dry the jalapeños. Remove the stalks.
  • Thinly slice the jalapeños – I cut mine 0.5 cm/0.2 inch thick.
  • Combine the vinegar, water, mustard and cumin seeds, garlic, sugar and salt in a non-reactive saucepan. (See Note 5.)
    Over a medium heat, stir to dissolve the sugar, and then increase the heat and bring the mixture to the boil. Boil for 1-2 minutes.
  • Add the sliced jalapeños to your warm jars and carefully pour over the brine. Seal immediately.
  • Allow the jar to cool before placing in the refrigerator. Let the Jalapeños sit for 24-48 hours before consuming.

Notes

  1. Vinegar: I have used white vinegar in this recipe. You can also use apple cider vinegar or white wine vinegar.
  2. Water: it is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
  3. Salt: ensure you use cooking salt or coarse sea salt, as regular table salt may contain anti-caking agents and is much stronger. 
  4. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  5. Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemon and vinegar, may take on a metallic taste and discolour if cooked in such pans.
  6. Storage: store the jars in the fridge for up to three months. After this time, the Pickled Jalapeños will start to soften and the brine will lose its flavour.
  7. Nutritional information: is estimated based on the entire jar, including the brine.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 238kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7005mg | Potassium: 452mg | Fiber: 2g | Sugar: 30g | Calcium: 84mg | Iron: 3mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

This post was originally published in June 2020. It has been updated with new photos and more information. The recipe remains the same.

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Reader Interactions

Comments

  1. Nichole

    January 08, 2025 at 6:26 pm

    5 stars
    This is my 3rd year using your recipe – it’s become the only one I’m allowed to use now! A firm family favourite. Many thanks Alexandra.

    Reply
    • Alexandra Cook

      January 08, 2025 at 10:05 pm

      Hi Nichole,
      This is lovely to hear, thank you!
      Appreciate your comment so much 🙂 Alex xo

      Reply
  2. Rupert

    May 04, 2024 at 5:16 pm

    5 stars
    Superb!

    Reply
    • Alexandra Cook

      May 05, 2024 at 12:16 pm

      Thank you, Rupert 🙂

      Reply
  3. Ray

    January 13, 2023 at 2:48 pm

    5 stars
    Used this recipe last season. Very popular with family, young and not so young. About to do the same this year. All say they are the best jalpenos. Ray Jenner

    Reply
    • Alexandra

      January 15, 2023 at 9:38 am

      Thank you, Ray!
      Pleased you will be making them again this year. 🙂

      Reply
    • Kerryn Lucas

      April 03, 2023 at 4:34 pm

      Hi, wondering how long they will keep on the shelf please

      Reply
      • Alexandra Cook

        April 03, 2023 at 5:19 pm

        Hi Kerryn,
        This is a recipe designed to be kept in the fridge.
        Storage: store the jars in the fridge for up to three months. After this time, the Pickled Jalapeños will start to soften and the brine will lose its flavour.
        Hope this helps! Kind regards, Alex

  4. Jess

    April 05, 2021 at 11:13 pm

    5 stars
    We love putting these on our nachos, they’re so much better than the jarred ones.

    Reply
    • Alexandra

      April 07, 2021 at 9:02 am

      That is great, Jess – thank you!

      Reply
  5. Roger Rowe

    October 02, 2020 at 6:27 pm

    Can you tell me how long these will last as I had a big crop this year

    Reply
    • Alexandra

      October 02, 2020 at 8:35 pm

      Hi Roger,
      I keep mine for 2-3 months in the fridge – the longer they sit, the softer they get.
      If you don’t want to pickle all of the crop, you could also freeze, roast or dry them.
      Hope you’ll get to try these Pickled Jalapenos.
      Kind regards, Alex

      Reply
  6. Sue

    July 17, 2020 at 8:58 am

    5 stars
    LOVE THESE PICKLED JALAPENOS!

    Reply
    • Alexandra

      July 19, 2020 at 3:22 pm

      Hi Sue, I am so happy to hear that you like the Pickled Jalapenos. Thank you for letting me know. 🙂

      Reply
  7. Sam

    July 01, 2020 at 2:55 am

    5 stars
    So glad I found your recipe!

    Reply
    • Alexandra

      July 01, 2020 at 5:40 pm

      Thank you so much, I am delighted that you like the recipe. Please let me know if you try the jalapenos. 🙂

      Reply
  8. Katherine

    June 10, 2020 at 11:29 pm

    5 stars
    Some things are certainly worth making from scratch – these pickled jalapenos are definitely one!

    Reply
    • Alexandra

      June 11, 2020 at 1:12 pm

      Hi Katherine, it is definitely worth making these from scratch; they are so quick and easy. I always like to have a jar on hand as there are so many ways to enjoy them. 🙂

      Reply
  9. Marissa

    June 10, 2020 at 4:38 am

    5 stars
    Love these pickled jalepenos, Alex! Such a versatile ingredient!

    Reply
    • Alexandra

      June 11, 2020 at 1:29 pm

      They really are Marissa. I like to keep a jar on hand and I am constantly finding ways to enjoy them; a very useful condiment! 🙂

      Reply
  10. Jamie

    June 06, 2020 at 5:04 am

    5 stars
    This is such a great recipe! I had these with some fish tacos and they added a much needed kick! The mustard and cumin added a really nice flavor to the them. Delicious!

    Reply
    • Alexandra

      June 06, 2020 at 9:52 am

      Thank you for the lovely comments Jamie. I am delighted that you enjoyed the Pickled Jalapenos. 🙂

      Reply

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