The Best Homemade Pickled Jalapeños Recipe

I recently discovered what I believe to be the Best Pickled Jalapenos Recipe. The vibrant aroma and incredibly fresh flavors of sliced jalapeños, garlic, and spices create a zing that elevates every dish. I love imagining the smiles when family and friends enjoy these upgraded toppings on tacos and nachos.

I’m excited to share my take on The Best Homemade Pickled Jalapeños. I came across this recipe and was blown away by how simple it is, yet the flavor is on another level compared to store-bought versions.

All you need are 10 to 12 fresh jalapeños sliced into rings, 1 cup distilled white vinegar, 1 cup water, and a couple of thinly sliced garlic cloves. I also add 1 teaspoon each of sugar and salt, and toss in a bay leaf to really amp up the flavor.

For those who like a little heat, 1/2 teaspoon whole black peppercorns is the perfect extra kick. I love how versatile these jarred pickles are.

I use them in quesadillas, on nachos, or even in tacos for that pop of tangy spice. Trust me, once you try making these, you’ll never want to go back to store-bought pickled jalapeños.

Enjoy!

Why I Like this Recipe

I love how easy it is to throw together—just a few simple ingredients and a mason jar and it’s ready to rock by the next day. I enjoy that this recipe gives me a spicy kick thanks to the fresh jalapeño rings and extra black peppercorns, making even regular meals feel special. I like that I get to control how much garlic or bay leaf goes in, so I can tweak the flavor ever time I make it. And honestly, nothing beats the flavor of homemade pickled jalapeños compared to the store-bought ones—it’s just way more vibrant and fun to use on my tacos, quesadillas, and nachos.

Ingredients

• Jalapeños: They give crunch and spice, and they’re loaded with fibre and vitamin C.
• Distilled White Vinegar: Its sour, preserves ingredients and gives a tangy kick.
• Garlic: Adds bold flavor, its full of antioxidants and a smidge of protein.
• Bay Leaf: Optional but really enhances overall taste with a warm, earthy note.
• Sugar: Balances sourness by adding a hint of sweetness to round out flavors.
• Water: Provides hydration and helps mix all flavors evenly.
• Black Peppercorns: They bring tiny bursts of heat and a pleasant crunch to the pickles.

Ingredient Quantities

• 10 to 12 fresh jalapeños, sliced into rings
• 1 cup distilled white vinegar
• 1 cup water
• 2 garlic cloves, thinly sliced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 bay leaf (optional but really enhances the flavor)
• 1/2 teaspoon whole black peppercorns (optional for an extra kick)

How to Make this

1. Rinse the jalapeños under cold water and slice them into rings, be sure to remove the stems if you like.

2. Put the jalapeño rings into a clean mason jar.

3. Toss the thinly sliced garlic cloves into the jar with the pepper slices.

4. If you want an enhanced flavor, add the bay leaf and whole black peppercorns to the jar.

5. In a small pot, mix 1 cup of distilled white vinegar, 1 cup of water, 1 teaspoon sugar and 1 teaspoon salt.

6. Heat the mixture over medium heat, stirring until the sugar and salt all dissolve.

7. Bring the liquid to a slight simmer then take it off the heat.

8. Carefully pour the hot vinegar mixture into the jar so it covers all the jalapeños and garlic.

9. Seal the jar tightly and let it cool to room temperature.

10. Place the jar in your fridge and let it sit for at least 24 hours before using to let the flavors meld together.

Equipment Needed

1. Clean mason jar with a tight sealing lid
2. Knife for slicing the jalapeños and garlic
3. Cutting board
4. Small pot or saucepan to heat the vinegar mixture
5. Measuring cups and teaspoons for accurate measuring of vinegar, water, sugar, and salt
6. Spoon or spatula for stirring the mixture
7. Colander or strainer to rinse the jalapeños under cold water

FAQ

The Best Homemade Pickled Jalapeños Recipe Substitutions and Variations

• Distilled White Vinegar: You can substitute apple cider vinegar for a slightly different tang, or try white wine vinegar if you’re out.
• Water: If you dont have plain water, you can mix a bit of lime juice with water or even coconut water but be careful as it might change the flavor.
• Garlic: Instead of using sliced garlic cloves, you could use a little garlic powder to give it that garlicky kick even if its not as fresh.
• Sugar: Brown sugar or honey can work well as swaps, though they give a hint of molasses or floral notes.
• Salt: Kosher salt or sea salt are good alternatives, just remember to adjust the amount since their crystals might be bigger.

Pro Tips

1. If you like your pickled jalapeños extra spicy, try leaving some of the seeds in. It wil add more heat, and you can always remove a few if you feel like it’s too much.

2. When you’re heating the vinegar mix, be real careful. Pour it slowly into the jar so you don’t end up with burns or splashes, its easier to clean up if you take your time.

3. Let the flavors really get to know each other by keeping the jar in the fridge for over 24 hours. It may seem like a long wait, but trust me, it makes a world of difference.

4. Make sure your jar and utensils are super clean before you start. This simple step prevents any funky bacteria from ruining your tasty pickles.