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Jar of pickled jalapeños with a spoon sitting in jar, with some fresh jalapeños around the edge.
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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.
Course Condiments, Pickles, Preserves
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 20 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

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 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.

Nutrition

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