Pickled Jalapenos

These quick overnight pickled jalapeños are easy to make and are the perfect topping for so many of our favorite foods. Seriously, if you find that your dish is missing something, these add a little crunch, a little tang, and a spicy kick. We always have a jar on hand!

For more pickled veggies, try our Overnight Refrigerator Pickles and our Pickled Red Onions.

Why MyRecipe

• Quick prep time and ready overnight.
• Pickling jalapeños tones down the heat, making them a great milder option, but still with all the flavor.
• Keep a jar on hand for nachos, burgers, sandwiches, and more.

Not only do these pickled jalapeños add just the right tang and spice to any dish, but they also store well, so you don’t have to worry about using them up fast or wasting food. Once opened, they stay good in your fridge for up to 6 months! You might as well make a few more jars for later. If you’re storing them unopened, as long as they’re in a cool, dark place, they can last up to a year.

Ingredient Notes

• Jalapeños: A 2–3 inch long chili pepper with a mild–medium heat profile. If you want the flavor of the jalapeño with less heat, remove the white membrane and seeds from the inside of your jalapeño slices.
• Garlic: Peel the garlic cloves and add them whole. You can find packed pre-peeled garlic gloves at most grocery stores.
• Cumin Seeds: Adds an earthy, peppery, slight smokiness to the brine. Not to be confused with ground cumin, these whole seeds can be found in the spice aisle.
• White Distilled Vinegar: Has a neutral flavor, so your spice blend can shine.
• Granulated Sugar: Sugar adds balance to the vinegar and spices.
• Salt: You can use your standard table salt, sea salt, or pink Himalayan salt. Although you’ll want a fine grain that dissolves well.

Heat Level

Pickling jalapeños tones down the heat a bit compared to fresh jalapeños. So, if you’re looking for a milder alternative to freshly sliced jalapeños, these are a great option. If you’re looking for a spicier kick, we recommend adding a 1/2–1 teaspoon of red pepper flakes, depending on your spice preference.

Canning Instructions

If you want to can your pickled jalapeños, you may want to make a much larger batch. 

Fill sterilized pint-sized canning jars with jalapeños and brine, leaving a 1/2 inch of headspace. Be sure to wipe the rim clean and seal with a canning lid and ring. Do not over-tighten. Place into a large stockpot for canning. Fill the pot to cover the tops of the jars with at least 1 inch of water and process in a water bath for 15 minutes (higher elevations and/or larger jars will need a longer processing time). 

Carefully remove the jars from the water bath and let sit out on the counter undisturbed for 24 hours. You should hear a ping from each jar as they seal. After 24 hours, check to make sure the jars have sealed correctly by lightly pressing the top of the lid. If the center bubbles up and down when you press it, is has not sealed and needs to either be refrigerated or reprocessed. If the lid is firm, the jar is properly sealed and can be stored in the pantry. 

Serving Suggestions

Pickled jalapeños are so versatile. We recommend adding them to nachos, tacos, burritos, burgers, sandwiches, baked potatoes, salads, sliders, and pizza. The possibilities really are endless. If you have a recipe that calls for fresh jalapeños, but you’re looking for less heat, add these instead.