Elevate the flavour of many dishes with these Easy and Quick Homemade Pickled Jalapenos. You will always want to have a jar of these homemade pickles on hand – you can even make a big batch and gift them to family and friends!
Why we love this recipe:
I have never been one for bland food. Salt, pepper, chilli, herbs and spices feature in many of my dishes.
I love these Pickled Jalapenos, as I can easily add some heat and depth of flavour to many dishes. They’re perfect as part of a Mexican feast – think tacos, nachos, guacamole and salsa! I also love to serve them alongside my Red Kidney Bean Dip or Greek Style Chicken.
Making your own pickles and preserves is so satisfying, and cost effective. They are great to have on hand, and you know exactly what ingredients they contain. You can also adapt the flavours to suit your preference. Aside from being delicious and handy to have in the fridge or pantry, pickles and preserves make a fantastic edible gift for loved ones!
What are Jalapenos?
The Jalapeño are chilli peppers that originated in Veracruz, Mexico.
They can vary in heat greatly – this can depend on how long they remain on the plant, and if they are “stressed” (think under-watered etc.) They contain a compound called capsaicin, which is what makes chillis spicy. Capsaicin is linked to many health benefits.
Jalapenos contain both Vitamin C and A and are rich in potassium.
Aside from making Homemade Pickled Jalapenos, they can also be roasted, candied, dried and added to a variety of dishes.
I use these ingredients:
- sea salt – ensure you are using pure sea salt and not a salt which may contain a caking agent.
- water – your water should be filtered/un-chlorinated.
Step by Step Instructions:
Start by sterilising your jar or jars (see how to do this below).
- Wash and dry the jalapenos. Remove the stalks.
- Thinly slice the jalapenos.
- Combine the vinegar, water, mustard and cumin seeds, garlic, sugar and salt in a non-reactive saucepan. Oven a medium heat, bring the mixture to the boil.
- Add the jalapeno slices and stir. Turn off the heat. Let the mixture sit for 5 minutes.
- Strain the jalapenos into the sterilised jars. Seal the jars, and allow to cool before placing in the refrigerator.
Tips for Success and FAQs:
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
When prepared and stored correctly, the Jalapenos will last in the fridge for 2-3 months. (That is, if you can resist them that long!)
They will get softer the longer they sit.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
I have tested this recipe with white vinegar, white wine vinegar and apple cider vinegar, and all work well.
You can store jalapenos in a variety of ways, such as freezing, roasting or drying them.
More delicious preserves for you to try:
Once you start making your own preserves and pickles, it is hard to go back to store-bought!
Try these recipes also for more inspiration:
- Preserved Chillies in Oil
- Dill Pickled Cucumbers
- Apricot Jam
- Plum Jam
- Japanese Pickled Ginger (Gari)
- Fresh Peach Chutney
- Sweet Chilli Sauce
- Balsamic Glaze
- Pickled Daikon
- Beetroot Pickled Turnips
I hope you enjoy these Easy Homemade Pickled Jalapenos. Be sure to let me know in the comments below once you have given them a try!
Alex xx
Homemade Pickled Jalapenos
Equipment
- 1 x 16 ounce/480 ml Jar or 2 x 8 ounce/240ml Jars
Ingredients
- 8 jalapeno peppers
- 1 1/2 cups white vinegar See Note 1
- 1/2 cup filtered water See Note 2
- 2 cloves garlic
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 2 tbsp sugar See Note 4
- 1 tbsp coarse sea salt See Note 3 and 4
Instructions
To Sterilise the Jars:
- Sterilise the jar or jars you'll be using to store the jalapenos.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Jalapenos:
- Wash and dry the jalapenos. Remove the stalks.
- Thinly slice the jalapenos.
- Combine the vinegar, water, mustard and cumin seeds, garlic, sugar and salt in a non-reactive saucepan. Over a medium heat, bring the mixture to the boil. See Note 5.
- Add the jalapeno slices and stir. Turn off the heat. Let the mixture sit for 5 minutes.
- Carefully add the jalapenos and brine into the sterilised jars. Seal the jars, and allow to cool before placing in the refrigerator.
Notes
- I have used white vinegar in this recipe, however, you can also use apple cider vinegar or white wine vinegar.
- 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!)
- Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
- 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 vinegar may take on a metallic taste and discolour if cooked in such pans.
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.
Nutrition
Oh, how I love pickled jalapenos! I always tell my son “Never miss an opportunity to add jalapenos.” I love them on nachos, tacos and diced in my cornbread. Yum!
Hi Kim, thank you for the great comments regarding the Pickled Jalapenos; I’m with you, there are so many ways to use them. So delicious! 🙂
We love putting these on our nachos, they’re so much better than the jarred ones.
That is great, Jess – thank you!
Can you tell me how long these will last as I had a big crop this year
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
I can’t get enough of these pickled jalapenos!! I put them on everything from tacos, burgers, and hot dogs. The cumin and mustard seeds add a nice flavor to them that makes this recipe stand out from the rest. Definitely give this a try, you won’t regret it!!
Hi Lora. I am thrilled that you are enjoying the pickled jalapenos. Thank you so much for taking the time to let us know. 🙂
Great recipe! So good for serving with a grazing platter.
Hi Amy, the Pickled Jalapenos will be ideal with a grazing platter. Enjoy! 🙂