Simple Pickled Jalapeño Recipe
Pickled jalapeños are one of those things that seem unnecessarily complicated until you’ve actually made them. One you have you realise the shop bought version is never going back in your trolley. This recipe takes under 30 minutes from start to finish, uses store cupboard ingredients, and produces jars of properly tangy, gently spiced jalapeños that keep for months.
The fleshy nature of jalapeños makes them particularly well suited to pickling. The thick walls hold up beautifully to the brine without going mushy, absorbing the vinegar and spice flavour while maintaining enough crunch to be satisfying on a taco, burger or cheese toastie.
The beauty of making your own is the control it gives you. Adjust the sugar for sweeter pickles, use wine vinegar instead of white vinegar for a more complex flavour, or leave out the sugar entirely for a sharper, more traditional style. The base method stays the same but feel free to experiment.
After being away for a week or so we recently found the jalapenos below lurking in the quadgrows. Perfectly ripe and just begging to be pickled.
You can see in the picture above that a few of the jalapeños have a crack like markings on them. Don’t worry these are perfectly normal and nothing to worry about.
Simple Pickled Jalapeños
Ingredients
Method
- Wash and slice the jalapeños into rings approximately 2-3mm wide. Set aside.
- Place the water, vinegar, sugar and salt into a saucepan. Stir to dissolve while bringing to the boil.
- Add the sliced jalapeños and maintain a gentle boil for 3-4 minutes.
- Turn off the heat and leave the jalapeños to steep in the liquid for 15 minutes, allowing them to soften slightly.
- Spoon the jalapeños into sterilised jars then cover with the pickling liquid.
- Allow to cool completely before sealing.
- Store in a cool dark place. Once opened refrigerate and consume within 1 month.
Notes
- Sterilise jars by boiling in water for 10 minutes or heating in an oven at 150°C for 10 minutes
- The jalapeños will keep for several months sealed in a cool dark cupboard
- Works well with any medium-heat fresh chilli — try with serranos, fresnos or homegrown cayennes
- For crunchier jalapeños reduce the steeping time from 15 minutes to 5 minutes
What to Serve With Pickled Jalapeños
The honest answer is almost anything that benefits from heat and acidity. Here are some of our favourites:
Tacos. The classic. A few rings of pickled jalapeño on any taco balances the richness of the meat and adds the right amount of brightness and heat.
Burgers. Far better than fresh jalapeño as a burger topping because the brine softens the rawness while the acidity cuts through the cheese.
Nachos. Essential. The brine soaks slightly into the tortilla chips rather than sitting on top of them.
Pizza. In our household no pepperoni or salami pizza escapes without these on top.
Cheese on toast or grilled cheese sandwiches. Sharp cheddar, a few jalapeño rings, the combination is outstanding.
Scrambled eggs. A spoonful stirred through or placed on top of scrambled eggs transforms them entirely. Especially with our habanero sauce on top too.
Sandwiches and wraps. Add to any sandwich that needs sharpness and heat. Particularly good with pulled chicken or grilled halloumi.
Chilli con carne and bean dishes. Stirred through at the end of cooking or served alongside as a condiment with some sour cream.
Tips for the Best Pickled Jalapeños
For crunchier jalapeños. Reduce the steeping time from 15 minutes to 5 minutes. The jalapeños will be less soft and have more texture. Some people strongly prefer this – it’s a matter of taste.
For sweeter pickles. Add an extra tablespoon of sugar to the brine. Mexican restaurant-style pickled jalapeños are noticeably sweeter than the standard recipe.
For a more complex brine. Substitute white wine vinegar or cider vinegar for the white vinegar. Adds depth without changing the method.
About the cork marks. If your homegrown jalapeños have small crack-like markings on the skin (called corking), don’t worry. These are completely normal and develop as the fruit grows rapidly. They have no effect on flavour or suitability for pickling.
Sterilising jars. Always sterilise your jars before filling. Either boil in water for 10 minutes or heat empty jars in an oven at 150°C for 10 minutes. Kilner jars are ideal for this recipe as they provide an airtight seal and are attractive enough to give as gifts.
Can I use other chillies? Yes, absolutely. The same recipe works with any medium-heat fresh chilli. Serrano peppers produce a slightly hotter pickle with a similar texture. Fresnos give a brighter, sweeter flavour. Homegrown cayennes work well sliced into rings. For a milder version use sweet pointed peppers mixed with a few jalapeños.
FAQ
How long do homemade pickled jalapeños last?
Sealed in sterilised jars and stored in a cool dark cupboard, they keep easily for 2-3 months. Once opened, store in the fridge and use within 4-6 weeks. The acidity of the brine preserves them provided the jars are properly sterilised they’ll keep well.
Do I need to refrigerate pickled jalapeños?
Sealed jars can be stored at room temperature in a cool dark cupboard. Once opened, always refrigerate and use within 4-6 weeks.
Why are my pickled jalapeños soft?
Softness comes from either the steeping time being too long or the jalapeños being very ripe and fleshy. For crunchier results reduce the steeping time to 5 minutes and use slightly less ripe jalapeños if possible. The texture softens further over the first few days in the brine regardless.
Can I reuse the brine?
For a second batch, bring the brine back to the boil, add fresh sliced jalapeños and proceed as normal. The brine may be slightly more dilute after the first use, taste and adjust salt or vinegar if needed. Don’t reuse more than once or twice. Of course real men drink the brine from the jar when the pickles are finished 🙂
Can I use dried jalapeños?
No. This recipe is specifically for fresh jalapeños. For a recipe using dried chillies see our chilli oil recipe which is designed around dried peppers.
What if I can’t find jalapeños?
Serrano peppers are the closest substitution — similar size, slightly hotter, equally good for pickling. Large Fresnos work well too. In a pinch, any medium-heat fresh chilli will produce a good pickled result using this method. We have also has reasonable success with Hungarian Hot Wax.
Do I need any special equipment?
No specialist equipment needed: a saucepan, a knife, jars and a few basic ingredients is all it takes. A jar lifter and funnel make filling easier but aren’t essential.
More Preserve and Condiment Recipes
Chilli Chutney Recipe — our most popular preserve recipe. Rich, deeply flavoured and gets better with age. The best use for a large harvest glut.
Chilli Jelly Recipe — sweet, spicy and beautifully clear. Makes an outstanding homemade gift alongside a jar of pickled jalapeños.
Chilli Oil Recipe — the simplest chilli preserve. Made with dried chillies and ready in under 20 minutes.
Scotch Bonnet Sauce Recipe — if you want to take your hot sauce making further, this pure Scotch Bonnet sauce is fiery and ready in under 20 minutes.
How to Freeze Peppers — the quickest preservation method for a surplus harvest.
How to Make Chilli Flakes — dry and grind your own chilli flakes from homegrown jalapeños or any other variety.
Growing your own jalapeños to use in this recipe? Our complete guide to growing chilli peppers in the UK covers everything from sowing seeds to harvest.
