Pickled Jalapenos
Learn how to make pickled jalapenos with this easy Pickled Jalapenos recipe. They’re great to add to tacos, nachos, burgers or blend them with ranch dressing. And they rival any Mexican restaurant style pickled jalapeno peppers out there.
These easy pickled jalapenos are made with fresh jalapenos, garlic cloves, seasoning, vinegar and water. They are super easy to make and so worth making to add to your favorite Mexican dishes!
What Are Pickled Jalapenos?
Taqueria style pickled jalapenos are a condiment added to tacos like pickles are added to sandwiches or burgers. They are cooked with garlic, seasoning, vinegar and water and then left to marinate (pickle) in the brine.
Pickled Jalapeno Recipe
This is a quick pickle recipe that comes together in a pinch.
- Fresh jalapenos (10-15 of them)
- Garlic
- Apple cider vinegar (or white wine vinegar or distilled white vinegar)
- Water
- Bay leaves
- Dried oregano leaves
- Cumin seeds
- Peppercorns
- Kosher salt or non-iodized salt. (Iodized salt can cause discoloration)
Find the printable recipe with measurements below.
How to Make Pickled Jalapenos
These pickled jalapeno peppers come together in about 15 minutes start-to-finish for cook time, then about another 1 hour for the jalapenos to marinate in the brine.
- Slice Jalapenos. Thinly slice fresh jalapenos (having a mandoline cutter for this recipe is a plus).
- Cook. Add the jalapenos, garlic, seasoning, vinegar and water to pan to heat just until jalapenos change color.
- Marinate. Let the jalapenos marinate in the brine for about an hour before transferring to jars.
- Store Jalapenos. Spoon the jalapenos and brine into mason jars.
- Refrigerate. Store the pickled jalapenos (in the brine) in an airtight container or mason jar in the refrigerator. If properly stored, they should last up to 1 month.
Tips
- When purchasing jalapeno peppers, choose peppers without small brown lines and scars as these are signs that the pepper will be very spicy.
- Use gloves when handling jalapeno peppers to avoid touching your eyes, nose and mouth.
- Remove some of the seeds and membranes before using for less heat (the seeds and membranes have the highest amount of capsaicin which is what makes jalapenos spicy). The more seeds and membranes left in, the spicier your pickled jalapenos will be. Remove 3/4 of the seeds and membranes and you’ll have the delicious jalapeno flavor without all the heat.
- You can add a little extra water if there isn’t enough brine to distribute to mason jars.
How Do You Use Pickled Jalapeno Peppers?
- Tacos and taco bowls. Toss them in tacos and taco bowls – Taco Bowls with Spanish Quinoa
- Quesadillas. Stuff them inside quesadillas – Baked Chicken Fajita Quesadillas
- Nachos and Chili Cheese Fries. Garnish nachos and chili cheese fries
- Burgers. Add to burgers (with or without a bun) – Black Bean Burgers and these Mexican Avocado Chicken Burgers
- Baked Potatoes. Top baked potatoes with them – Chicken Fajita Stuffed Sweet Potatoes
- Salads and Tostadas. Toss them in salads – Mexican Salad Recipe
- Dips. Garnish dips with them – Homemade Guacamole, Chipotle Black Bean Dip, Avocado Hummus and this Jalapeno Hummus
- Dressings. Blend them with ranch dressing ingredients to make homemade Jalapeno Ranch Dressing.
How Do You Store Pickled Jalapenos?
You’ll want to store these pickled jalapenos in an air tight container in the refrigerator. If properly stored they should last up to a month.
Looking For More Pickled Vegetable Recipes?
Pickled Jalapenos
Learn how to make pickled jalapenos with this easy Pickled Jalapenos recipe. They're great to add to tacos, nachos, burgers or blend them with ranch dressing. And they rival any Mexican restaurant style pickled jalapeno peppers out there.
Ingredients
Pickled Jalapenos
- 10-15 large jalapeno peppers
- 1 cup apple cider vinegar (or white wine vinegar or distilled vinegar)
- 1 cup water
- 2 cloves garlic, peeled and slightly crushed
- 2 tablespoons kosher salt (not iodized salt)
- 3/4 teaspoon dried oregano leaves
- 1/2 teaspoon cumin seeds
- 10 black peppercorns
- 1 bay leaf
Instructions
- Rinse the jalapenos, slice off stem and slice them into 1/4 inch rounds, discarding seeds and membranes
- Heat vinegar and water in a nonreactive saucepan over medium low heat until simmering
- Add garlic, salt, oregano, cumin seeds, bay leaves and peppercorns.
- Add sliced jalapenos and cook for 1 minute or just until they change color.
- Remove from heat and let stand 15 minutes.
- After cooled to room temperature, ladle the jalapeno mixture with brine into jars.
- Seal jars tightly and refrigerate for 1 hour or until ready to use.
Notes
Tips
- When purchasing jalapeno peppers, choose peppers without small brown lines and scars as these are signs that the pepper will be very spicy.
- Use gloves when handling jalapeno peppers to avoid touching your eyes, nose and mouth.
- Remove some of the seeds and membranes before using for less heat (the seeds and membranes have the highest amount of capsaicin which is what makes jalapenos spicy). The more seeds and membranes left in, the spicier your pickled jalapenos will be. Remove 3/4 of the seeds and membranes and you'll have the delicious jalapeno flavor without all the heat.
- You can add a little extra water if there isn't enough brine to distribute to mason jars.
How to Store Pickled Jalapenos
Store pickled jalapenos (in the brine) in an airtight container in the refrigerator. If properly stored, they should last up to 1 month.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 506mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.
