These pickled jalapeños are sweet and tangy, easy to make, and perfect for topping everything from nachos and tacos to burgers and grilled cheese.
In This Post
What’s in These Pickled Jalapeños
You only need a few simple ingredients to make these easy pickled jalapeños. Here’s what you’ll need:
- Distilled white vinegar
- Pickling salt
- Sugar
- Fresh jalapeños, banana peppers, pepperoncini peppers
- Carrot
- Green onions
- Garlic
How to Make Pickled Jalapeños
This easy pickled jalapeños recipe makes 3 to 4 pints per batch but Mandy usually triples the recipe to make 3 batches and keeps the brine warm on the stove in between pickling batches. So smart. Here’s how to make them:
Pprep your jars. Prepare a boiling water bath and keep jars and lids hot.
Make your brine. Combine vinegar, water, salt, and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
Pack your pickles. In clean hot jars, layer 3 cloves garlic, 1 green onion, and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of the jalapeños. Tap jars on the countertop to remove any bubbles. Wipe rims, apply canning lids, and tighten bands on jars.
Process and wait. Process bottles in a boiling water canner for 10 minutes. Cool and store in a dark place for up to one year.
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Pickled Jalapeños
adapted from examiner.com
makes 3-4 pints
5 cups white vinegar
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds fresh jalapeño peppers, (or banana peppers pepperoncini peppers), washed and stemmed, and cut into ¼″ rounds
1 carrot, peeled and sliced into ¼ inch slices (3-5 slices per jar)
4 green onions (white part only, 1 per jar)
9-12 cloves of garlic, 3 per jar
1. Prepare a boiling water bath and keep jars and lids hot (tips here)
2. Combine vinegar, water, salt, and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
3. In clean hot jars, layer 3 cloves garlic, 1 Mexican green onion, and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of the jalapeños. Tap jars on the countertop to remove any bubbles. Wipe rims, apply canning lids, and tighten bands on jars.
4. Process bottles in a boiling water canner for 10 minutes. Cool and store in a dark place for up to one year.
Jalapeños are just one of the delicious by-products of Cinco de Mayo and boy has there been a plethora of recipes floating on the www.
One set of recipes I’ve been totally craving and will be making this weekend is thanks to Terilyn and Jenny at Spoon Fork Bacon and the recipes they created for my last issue of Foodie Crush. Get the deets on these delicious recipes here.
Your Mexican fiesta is well in hand if you just follow their lead.
photos > Spoon Fork Bacon
More Pickled Recipes to Try
- Pickled Beets
- Dilly Bean Recipe
- Pickled Onions
- Killer Spicy Garlic Dill Pickles
- Zesty Bread And Butter Pickles
- Sweet And Sour Asian Pickled Cucumbers
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I am definitely going to whip of a batch of these and try them with chili or nachos!
I got into the canning routine a few years ago to preserve my enormous summer crop for winter use. The first year the pickled jalapenos were mushy but very tasty. Then I discovered Ball’s “Pickle Crisp Granules,” a natural calcium chloride product with great results. I add 1/4 teaspoon per quart or 1/8 teaspoon per pint right to the jars before adding the hot liquid, and now my pickles are tasty and crunchy.
This looks like a great recipe, but it’s a whole lot more vinegar than I have used in the past. Usually more like a 1:1. Sounds like people love them, but are they super ‘sharp?’ Have you tried different ratio? Thanks!
No I haven’t tried a different ratio. I think they’re perfect as is, but feel free to give it a go.
I know its been a while since this recipe was posted, but I’m glad i dug to the 3rd page of google results while searching for a pickled jalapeno recipe! I added peppercorns to the brine but otherwise followed instructions exactly and boy are they a hit!! Thanks for sharing the love.
PS JUdy your comment about white vinegar being a petroleum product is false. White vinegar is a by-product of the distillation of corn, not that there is anything wrong with petroleum products (chap stick) but they usually aren’t suitable for food production, NOT EVERYTHING YOU READ ON THE INTERNET IS TRUE!
I was thinking I’d make some of these for hubs who loves anything jalapeno but you lost me at white vinegar. Did you know that white vinegar is a petroleum product? It’s great for cleaning but I’d just as soon can with motor oil. Would it be safe to substitute cider vinegar?
YUM – made these without carrots and without boiling my canning jars – opened them a week later with family & we loved them!
I have never wanted to make pickled carrots. Until now. Thanks for inspiring me once again.
Where did you find your jars?
Thanks,
Kari
Hi, they’re Weck canning jars and I bought them at Crate & Barrel. They come in several sizes too.
I was craving for the pickled jalapenos for quite a long time and then after visiting this site I resolved to try them out using the recipe that has been provided. Trust me they taste great. I can’t wait to make them again some time.
It looks pretty delicious! Looking forward for your more inspiring recipes.
Awesome recipe I remember my Aunt she really love this appetizer. Love it.
When I was pregnant with my son, I craved pickled jalepenos like nothing else. But I’ve never made them myself. I see some of these in my very near future!
The pickled jalepenos are amazing! We put them on everything! My favorite is straight from the jar…btw, the carrots and garlic are delicious too! You rock Mandy! Please include me in the next canning session. Looking forward to the cocktails too!
I seriously heart canning. It’s such a lost art. Way to bring it back. Every time I’ve pickled something the texture is always a bit softer than the store version. Do you have any thoughts on that? Are these comparable in texture to a classic nacho jalapeno? I’m going to try either way… I’m super excited about the recipe!
Thanks a million. M.
I’ve been trying to do more of it the past few years, but last year was a total bust but this year I have some great inspiration so am ready to roll out the canner. I’ve read the best way to keep them crisp is to make sure you only water bath them for the amount of time given (10 min in this case.) I had the same problem with bread and butter pickles a few years ago. Limp pickles = no bueno.
I better get an invite to that pickling date! :) Mandy does have some weaponry when it comes to secret ingredients. I may have had one of those jalapeños in a famous Zach bloody mary.
Oh you’ll be invited. And BMs may be in order.
Pickled jalapeños sound immense! I think I’d want to eat them on everything.
Fabulous post. I recently canned hot pepper jelly after it went out of stock (seasonally) at TJs and the storebought at the regular groc store was a little lackluster. I love all things pickled, vineagared, canned, and with heat. Love your jalepenos!