Make pickled jalapenos with this easy recipe. Quick pickled jalapeños can be made the day before and enjoyed on a variety of foods including nachos and chili. Also included are instructions for canning jalapeños.

Last summer I decided that pickling was my new hobby. I pickled cucumbers… to make pickles.

I pickled blueberries and shared them at our yearly block party; let me tell you – those blueberries rocked a few ladies’ worlds that day. We also pickled jalapeños with this simple recipe.

This post contains affiliate links to generate income for this website if purchased. Please see my affiliate link disclosure for more information.

Pickled Jalapenos How-To

I very rarely can food so I often utilize a quick pickling method. Quick pickled jalapenos are meant to be refrigerated overnight and consumed within 30 days. They’re very easy to make and you can start eating your pickled jalapeños after just one night.

I like to wait 2 days to make sure the full “pickled flavor” is there but if you can’t wait, I won’t judge.

Quick Pickled Jalapenos

If you’re ready to start pickling, start with clean jars and lids. I use either Ball jars or Weck jars. In the bottom of the jars, distribute your spices evenly and then stuff the jars with your jalapenos.

I like to slice my jalapenos on the thin side so I can stuff more in jars. I also keep the seeds and ribs in tact for that full spicy flavor.

If you want a mild pickled jalapeno, remove the seeds and ribs before adding the peppers to the jar.

Next heat up your brine in a small pot. My brine is a mixture of water, vinegar, and kosher salt. I do not use sugar but you can add it if you want to.

Bring the bring to just a boil, then turn off the burner and pour the hot briny liquid over the jalapenos. Seal your jars and set them aside to cool; when cooled, refrigerate at least overnight before cracking the jars open.

Canned Jalapenos

I make pickled jalapenos in small batches so never have the need to can them. I prefer crunchy jalapeno slices and find that they lose their crispiness with canned.

If you are canning jalapenos for long-term storage, you will want to remove the seeds and ribs. This is because I’ve found that they lose their crispness when canned and I prefer a crunchy pepper.

Make sure you pick up some pickle crisp to help maintain pickle crispiness (an aptly named product for sure!)

How long can you keep pickled jalapenos?

Quick pickled jalapenos will last for one to two months in the refrigerator. Canned jalapenos should be kept in a cool, dark place and refrigerated after being opened. They will also last for one to two months in the refrigerator.

What can I do with a jar of pickled jalapenos?

We like to put our quick pickled jalapenos on just about everything. They are particularly tasty on:

Nachos
Tacos
Burgers
Hot Dogs
Mac and Cheese
Pizza
Chili
Chicken Taco Casserole
Everything else!

What are some recipes you can add pickled jalapenos to?

Pickled jalapenos are great year round. I like to add them to my slow cooker bbq pulled chicken sandwiches, taco dip, sheet pan loaded chicken nachos, and black bean sloppy joes.

Looking for more pickling recipes?

Try these quick recipes: pickled red onions and pickled cauliflower. For more creative pickling, try pickling fruit. Pickled blueberries, vanilla bean pickled strawberries, and Russian pickled cherries are good recipes to start with.

Pickled Jalapenos

Make pickled jalapenos with this easy recipe. Quick pickled jalapenos can be made the day before and enjoyed on a variety of foods including nachos and chili. Also included are instructions for canning jalapenos.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Condiments

Cuisine: American

Servings:

Calories: 35.7kcal

Author: Jenny Bullistron

Ingredients

12 large jalapenos cut into ⅛-1/4 inch thick rounds
2 teaspoons whole peppercorns
2 teaspoons allspice
2 teaspoons coriander seed
2 teaspoons dried oregano
1.5 cup water
2 cups white vinegar
2 tablespoons kosher salt

US Customary – Metric

Instructions

Mix the peppercorns, allspice, coriander seed, and oregano together in a small bowl and distribute evenly amongst your jars.
Slice the tops off of the jalapeno peppers; discard. Slice each peppers into ⅛-1/4 inch thick rounds, leaving the seeds and ribs intact. Stuff the sliced jalapeno peppers into the jars. Fills four 16-ounce jars.
In a small pot, heat the vinegar, water, and kosher salt over medium-high heat. Stir occasionally so that the salt dissolves. Reduce heat to medium and turn off heat just before the liquid begins to boil. Pour the brine on top of the jalapenos, leaving a ½-inch space at the top (headspace). Secure the lids and refrigerate overnight before serving.

Notes

To Can Pickled Jalapeño Peppers

Prepare canner by bringing water to a boil. In a separate pot, heat lids, bands, and jars in simmering water until ready to use.
In a separate pot, bring vinegar, water, kosher salt, peppercorns, allspice, coriander seed, and oregano to a boil. Boil for 5 minutes. Stir to make sure the salt is completely dissolved. Discard the peppercorns, allspice, coriander seed, and oregano.
To hot jars, add jalapeno rings leaving ½ inch of headspace. Ladle brine into your jars leaving ½ inch of headspace.
Wipe the rim of the jar so that it is dry. Screw on the lids and place in a water bath canner. The jars should be completely immersed in water.
Bring the water to a boil and process for 10 minutes. Remove jars, let cool, and wait until you hear a “pop.” This is the sign that your jars have sealed.
After 24 hours, check the jar seals. The jars should not move when you press on them. If a lid goes up and down, it has not canned and should be treated like a jar of quick pickled jalapenos. Store canned jars in a cool place until you are ready to use the peppers.