Pickled Jalapeños are crunchy, spicy and a little sweet. They are easy to make and are a great addition to tacos, nachos, burgers and sandwiches.
If you’re looking for the perfect way to add a little crunchy heat to your tacos, nachos or sandwiches, look no further than these Pickled Jalapeños. There are quick and easy to make. Require no canning equipment and can be as sweet or as spicy as you prefer.
My favorite part of getting nachos out at restaurants was always the tangy pickled jalapeños that were scattered on top. They were always just a little bit spicy and a little bit sweet. And while you can buy them in the grocery store, it is also super easy to make your own. You only need a handful of ingredients and it’ll probably cost you less than a jar of pickled jalapeños!
Let’s talk about what you need to make them:
JALAPEÑOS: If you want to make sure that the pepper is more on the mild side, pick a pepper that has a smooth, bright surface. If the jalapeño has striations, it is older and more likely to be spicier. If you want to learn more about peppers, check out my guide to chile peppers.
GARLIC: This will add a hint of garlic flavor to the jalapeños but won’t be over-powering.
WATER/DISTILLED WHITE VINEGAR: This is going to be the base of your jalapeño brine and you’ll use equal parts of both.
SALT: To get the clearest brine, use a pickling or canning salt. I don’t usually have that on hand and have found that kosher salt works well.
SUGAR: This is what gives the jalapeños a touch of sweetness.
The great thing about making your own pickles at home, is that they are really easy to make. The hardest part is allowing them to sit in the brine for at least 24 hours before eating them.
STEP #1: Combine the vinegar, water, salt and sugar together in a small pan. Heat over medium heat until the the salt dissolves.
STEP #2: Place a couple smashed garlic cloves on the bottom of a 16 ounce jar. Pack with sliced jalapeños. Pour brine over the top. Allow to cool to room temperature. Put the lid on the jar and refrigerate for at least 24 hours before using.
These will last several weeks in the refrigerator.
This recipe is not written for canning. To err on the side of caution if you want to can pickled jalapeños, pick a recipe that was written specifically for canning.
Fresh jalapeños will be spicier than pickled. The brine will help tame the heat a bit.
If you loved these Pickled Jalapeños, check out these other quick pickle recipes:
Quick Pickled Red Onions are a great addition to tacos!
Refrigerator Dill Pickles are my favorite way to use fresh summer cucumbers.
Looking for more jalapeño recipes? I’ve got you covered!
Bacon Wrapped Jalapeños are stuffed with cream cheese and chorizo then wrapped in bacon and grilled. A must make for summer!
If you love jalapeño poppers, you’ll love this Jalapeño Popper Dip.