Fresh jalapeños mingle with vinegar, garlic, salt, and a hint of sugar in this Refrigerator Pickled Jalapenos Recipe that bursts with flavor and vibrant tang. The natural zest of these pickles enhances anything from tacos to nachos, offering a refreshing, homemade twist on traditional condiments that brighten every bite.

Jump to Recipe

I’ve been experimenting with pickled jalapenos for a while now and finally came up with a method that truly beats store-bought ones in both flavor and value. I use 10-12 fresh jalapeños, thinly sliced (I usually remove the seeds if I dont like it too hot), combined with 1 cup white vinegar, 1 cup water, 3 garlic cloves that are lightly smashed, 1 tablespoon kosher salt, and 1 tablespoon sugar.

Sometimes I add a bay leaf or 1/2 teaspoon whole black peppercorns for an extra kick. I’ve found that this easy canning jalapenos recipe not only preserves the vibrant flavor but also gives a nutritional boost by retaining vitamins and antioxidants from the fresh peppers.

Every jar is like a burst of flavor, perfect for tossing on quesadillas, topping nachos, or spicing up tacos. This is a simple yet effective method for making some of the best pickled jalapenos around and a must-try in your jarring pickles repertoire.

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I really enjoy how simple it is to make these pickled jalapenos at home. It’s crazy easy and ends up tasting way better than the store ones.

2. I love that I can control the heat by removing the seeds if it’s too spicy for me. It makes it feel like I’m really making it to suit my taste.

3. I dig how versatile they are. I can just toss a jar in my fridge and use them on tacos, quesadillas, nachos – pretty much anything I whip up.

4. I appreciate that the recipe only calls for a few basic ingredients. That mix of vinegar, garlic, salt, and sugar gives them a sharp flavor without being too overwhelming.

Ingredients

Print Recipe (No Advertisments)

Fresh, crunchy jalapeños deliver fiber, vitamins, and a fiery tang waking taste buds.
Sharp, tangy vinegar adds bright sour notes while helping preserve these spicy peppers.
Aromatic garlic cloves punch up the flavor, offering natural antiseptic and heart-healthy benefits.
Kosher salt is vital for balancing flavors and drawing out moisture, preserving freshness.
Sugar gives a gentle sweetness that mellows vinegar’s sharp edge while enhancing flavor.
A bay leaf, optionally added, brings a subtle herbal depth that elevates the pickle.
Black peppercorns, crushed lightly, introduce a rustic, spicy kick to these tasty pickles.
Water saturates all ingredients, blending flavors and creating a perfect brine.

Ingredient Quantities

10-12 fresh jalapeños, thinly sliced (remove the seeds if you dont like too much heat)

1 cup white vinegar

1 cup water

3 garlic cloves, peeled and lightly smashed

1 tablespoon kosher salt

1 tablespoon sugar

Optional: 1 bay leaf

Optional: 1/2 teaspoon whole black peppercorns

How to Make this

Print Recipe (No Advertisments)

Equipment Needed

1. A sharp knife for slicing jalapeños
2. A cutting board to work on
3. A medium saucepan or pot to mix vinegar, water, and spices
4. A jar or container to store the pickled jalapeños
5. A measuring cup for the liquids
6. A measuring spoon for salt, sugar, and peppercorns
7. A bowl to prep garlic cloves and bay leaf beforehand

FAQ

Q: Can I leave the seeds in the jalapeños?

A: Sure, you can leave them in if you like a more fiery taste. But if you're not into too much heat, its best to remove them.

Q: How long does it take for the jalapeños to pickle?

A: Its best to let them sit in the fridge for at least a day, but they keep tasting better after a few days.

Q: Can I substitute the white vinegar with another type?

A: Yeah, you could use apple cider vinegar for a slight twist, but the flavor will change a bit so that is something to keep in mind.

Q: Is it necessary to use both garlic and bay leaf?

A: The garlic is key to the flavor, but the bay leaf is optional. You can try it with just garlic first and see how you like it.

Q: How long can I store these pickled jalapeños?

A: When kept refrigerated in an airtight container, they last for a few weeks, though they probably won't taste as fresh after a long time.

The Best Homemade Pickled Jalapeños Recipe Substitutions and Variations

If you dont have white vinegar, try using apple cider vinegar. It offers a different tang but works just fine.
Instead of kosher salt, you can use sea salt. Just keep in mind that the texture and saltiness might vary.
If you’re out of sugar, a little honey or agave syrup can step in. The flavor changes a bit, but its still delicious.
For garlic cloves, you might use garlic powder in a pinch. A small amount goes a long way, so adjust accordingly.

Pro Tips

1. Make sure you wear gloves when handling the jalapeños and try not to touch your face afterward to avoid any accidental burn from the capsaicin.

2. Use fresh garlic and really don’t rush the process. Let the sliced peppers sit in the seasoned liquid for at least 24 hours in the refrigerator so they fully absorb all those flavors.

3. If you want a milder taste, don’t be afraid to remove the seeds and even a bit more of the inner membranes. This hack helps tone down the heat without losing too much of the jalapeño flavor.

4. Sterilize your jar or container really well before adding the pickling liquid. This step helps keep your pickled jalapeños fresh longer and prevents any unwanted bacteria from ruining the batch.

The Best Homemade Pickled Jalapeños Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. A sharp knife for slicing jalapeños
2. A cutting board to work on
3. A medium saucepan or pot to mix vinegar, water, and spices
4. A jar or container to store the pickled jalapeños
5. A measuring cup for the liquids
6. A measuring spoon for salt, sugar, and peppercorns
7. A bowl to prep garlic cloves and bay leaf beforehand

Ingredients

10-12 fresh jalapeños, thinly sliced (remove the seeds if you dont like too much heat)
1 cup white vinegar
1 cup water
3 garlic cloves, peeled and lightly smashed
1 tablespoon kosher salt
1 tablespoon sugar
Optional: 1 bay leaf
Optional: 1/2 teaspoon whole black peppercorns

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.