Coming in hot with an easy, absolutely delicious, addicting new recipe that you’ll want to put on everything. My all-time favorite pizza toppings include tomato sauce, onion, black olives, pineapple, jalapeños, fresh mozzarella, and red chili pepper flakes, and once I tried it with pickled jalapeños it was a match made in heaven.
Pickling jalapeños gives them an incredible sweet, salty, briny flavor that’s truly irresistible. The process is SO easy and 100% worth it, so get your jars ready for deliciousness.
I’ve included simple instructions, tips & tricks to learn exactly how to pickle jalapeños in just a few steps with super simple ingredients. You’ll want to soak your sliced jalapeños in the pickling liquid for a full day, so remember to prep ahead of time so that you can enjoy them on pizza, nachos, sandwiches, etc. all week long.
Everything you’ll need to make pickled jalapeños
The best part about this pickled jalapeño recipe? You only need 5 simple ingredients! Here’s what you’ll need to make them:
- Jalapeños: we’re using about 4-5 fresh jalapeños for this recipe tutorial.
- Garlic: you’ll add peeled, smashed garlic to the jar to give the jalapeños extra flavor.
- For the liquid: the jalapeño slices will soak in a mixture of filtered water and distilled vinegar.
- Sugar: you’ll want to add a couple tablespoons of sugar to help cut the heat.
- Salt: a little salt adds extra flavor to the jalapeños.
Are they really spicy?
The addition of water, vinegar, and sugar will help cut the heat of the jalapeños and give them more of a tangy, salty and sweet flavor. They’ll become a bit milder as they soak in the refrigerator.
How to make pickled jalapeños
- Prep your jar. Start by adding your sliced jalapeños and smashed garlic to a 16 ounce mason jar.
- Cook the liquid. Boil the water, vinegar, sugar, and salt in a small pot and whisk until the salt and sugar are completely dissolved.
- Top the jalapeños. Carefully pour the liquid into your mason jar so it completely covers the jalapeño slices, let the jar cool, then seal it and transfer it to the refrigerator for 24 hours.
Why do they have to soak for so long?
Allowing the jalapeño slices to soak in the pickling liquid for 24 hours will help them to break down a bit and absorb all of the flavors. Otherwise, they’ll taste as though they were just dipped in the liquid. Have patience — it’s worth it!
Storing tips
Store your pickled jalapeños in a sealed jar in the refrigerator for up to 2 weeks.
Can I can them?
Unfortunately, no, this pickled jalapeño recipe is not meant for canning, so you’ll want to store them in the fridge.
More how-to guides
- How to Make Dried Citrus
- How to Freeze Fresh Herbs
- How To Make Homemade Nut Milk (4 different ways)
- How to Make Vanilla Extract
- How to Make Perfect Hard Boiled Eggs
Get all of my how-to guides here!
If you make these pickled jalapeños be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Preorder Now
How to Make Pickled Jalapeños
5 from 1 vote
Leave A Review Print Recipe
Prep Time 1 day day
Cook Time 5 minutes minutes
Total Time 1 day day 5 minutes minutes
ServesServes 20 servings
Learn how to make pickled jalapeños with 5 simple ingredients in 3 easy steps! This pickled jalapeño recipe is one you'll come back to time and time again. Enjoy pickled jalapeños on nachos, sandwiches, pizza, and so much more.
Ingredients
- 4-5 jalapeños, washed and thinly sliced (about ⅛ inch)
- 1 clove garlic, peeled and smashed
- ¾ cup filtered water
- ¾ cup distilled vinegar
- 2 tablespoons cane sugar or granulated white sugar
- 1 teaspoon kosher salt
Instructions
Add sliced jalapeños and smashed garlic clove to a 16 ounce mason jar.
Add water, vinegar, sugar, and salt to a small pot over medium heat. Bring to a boil, then remove from heat, whisking to ensure the sugar and salt completely dissolve.
Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours.
Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.
Recipe Notes
The pickled jalapenos are not made for canning, therefore you should keep them refrigerated.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats
