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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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Homemade Pickled Jalapeños
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
- Vinegar: I have used white vinegar in this recipe. You can also use apple cider vinegar or white wine vinegar.
- 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!)
- Salt: ensure you use cooking salt or coarse sea salt, as regular table salt may contain anti-caking agents and is much stronger.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 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 lemon and vinegar, may take on a metallic taste and discolour if cooked in such pans.
- 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.
- Nutritional information: is estimated based on the entire jar, including the brine.
Nutrition Estimate:
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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