How to Make Pickled Jalapeños

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

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!

How to Make Pickled Jalapeños

Total Time 1 day 5 minutes

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.