Get hot with an easy, absolutely delicious, addictive new recipe you’ll want to put on everything. My all-time favorite pizza toppings include tomato sauce, onions, black olives, pineapple, jalapeños, fresh mozzarella, and red chili flakes, and I tried it once pickled jalapeños it was a game made in heaven.
Pickling jalapeños gives them an incredibly sweet, salty, salty flavor that’s truly irresistible. The process is SO easy and 100% worth it, so get your jars ready for the treat.
I’ve included easy instructions, tips, and tricks to learn exactly how to pickle jalapeños in just a few steps using super easy ingredients. You should soak your sliced jalapeños in the pickling liquid for a full day, so remember to prep them ahead of time so you can enjoy them on pizza, nachos, sandwiches, etc. all week long.
Everything you need to make pickled jalapeños
The best part about this pickled jalapeño recipe? You only need 5 simple ingredients! Here’s what you need to make them:
- jalapenos: We use about 4-5 fresh jalapeños for this recipe tutorial.
- Garlic: They add peeled, crushed garlic to the jar to add extra flavor to the jalapeños.
- For the liquid: The jalapeño slices are soaked in a mixture of filtered water and distilled vinegar.
- Sugar: You should add a few tablespoons of sugar to reduce the heat.
- Salt: a little salt adds extra flavor to the jalapeños.
Are they really hot?
Adding the water, vinegar, and sugar will help reduce the heat on the jalapeños and give them a tangier, saltier, and sweeter flavor. They’ll soften a bit if they soak in the fridge.
How to make pickled jalapeños
- Prepare your glass. Start by adding your sliced jalapeños and crushed garlic to a 16-ounce mason jar.
- Boil the liquid. In a small saucepan, bring the water, vinegar, sugar, and salt to a boil and whisk until the salt and sugar are completely dissolved.
- Scatter the jalapeños on top. Carefully pour the liquid into your mason jar so that it completely covers the jalapeño slices, allow the jar to cool, then seal and refrigerate for 24 hours.
Why do they have to soak for so long?
Soak the jalapeño slices in the pickling liquid for 24 hours to allow them to break down a bit and absorb all the flavors. Otherwise, they taste like they’ve just been dipped in the liquid. Be patient – it’s worth it!
save tips
Store your pickled jalapeños in a sealed jar in the refrigerator for up to 2 weeks.
can i her
Unfortunately no, this pickled jalapeño recipe is not meant to be canned, so be sure to keep it in the fridge.
More guides
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If you make these pickled jalapeños, be sure to leave a comment and rating so I know how you liked it. Have fun, xo!
How to make pickled jalapeños
total time 1 Day 5 protocol
Learn how to make Pickled Jalapeños with 5 simple ingredients in 3 easy steps! This pickled jalapeño recipe is one that will keep you coming back for more. Enjoy pickled jalapeños on nachos, sandwiches, pizza and more.
ingredients
-
4-5
Jalapeños, washed and thinly sliced (about ⅛ inch) -
1
clove
Garlic, peeled and crushed -
¾
Cup
filtered water -
¾
Cup
distilled vinegar -
2
tablespoon
cane sugar or granulated sugar -
1
teaspoon
kosher salt
instructions
-
Place sliced jalapeños and crushed garlic clove in a 16-ounce mason jar.
-
Place the water, vinegar, sugar, and salt in a small saucepan over medium-high heat. Bring to a boil, then remove from heat and stir to ensure the sugar and salt are fully dissolved.
-
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 suitable for canning, so you should keep them refrigerated.
Recipe by: Monique Volz // Ambitious kitchen | Photography by: Eat Love Eats