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Quick Pickled Jalapenos are super easy to make and they go great on burgers and sandwiches, and in salads and tacos. You’ll always want a jar in your fridge!

A mason jar filled with Pickled Jalapenos on a cutting board surrounded by fresh jalapenos

What do pickled jalapenos taste like?

Pickled jalapenos have a strong vinegar flavor. They are spicy and have a more subtle jalapeno flavor. Additional flavorings like garlic and cumin can be added to the pickling liquid to give the pickled jalapenos a more complex flavor.

Do pickled jalapenos need to be refrigerated? How long will they stay good?

To increase the shelf life of the pickled jalapenos, they should be refrigerated. They will stay good in the fridge for up to 6 months.

What makes some jalapenos hotter than others?

The heat and spicy factor in jalapenos comes from capsaicin, the chemical that makes a pepper hot. Capsaicin is the plant’s natural defense mechanism so when the plants are stressed, they produce hotter jalapenos. The jalapenos you buy from the store will vary in heat a great deal and there’s no real way to predict how hot your jalapenos will be.

 A fork lifts a couple pickled jalapenos from a mason jar

Canning Instructions:

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

Fill sterilized pint-sized canning jars with jalapenos 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 overtighten. 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. 

If you like this recipe, you may be interested in these other recipes that go great with pickled jalapenos:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A mason jar filled with pickled jalapenos on a cutting board surrounded by fresh jalapenos
Pickled jalapenos are super easy to make and they go great on burgers and sandwiches, and in salads and tacos. You'll always want a jar in your fridge!
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
  • 6 jalapenos
  • 3 whole peeled garlic
  • 1 teaspoons whole cumin seeds
  • cups white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Slice jalapenos, leaving seeds in tact, but discarding stems. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid. Add in garlic and cumin seeds.
  • In a small saucepan stir together vinegar, sugar, and salt. Bring to a boil, then remove from heat.
  • Pour mixture over jalapenos in jar until full. Place the lid on and let cool to room temperature.
  • Place the lid on to seal and refrigerate.


Calories: 207kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 6991mg | Potassium: 280mg | Fiber: 2g | Sugar: 27g | Vitamin A: 905IU | Vitamin C: 102.5mg | Calcium: 68mg | Iron: 1.5mg
Course: Side
Cuisine: American
Keyword: Pickled Jalapenos
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