Pickled Jalapenos

These spicy Pickled Jalapenos are quick and easy to make and they’re great to add to tacos, nachos, burgers and more.  They rival any Mexican restaurant style pickled jalapenos out there.

Taqueria style pickled jalapenos are a condiment to tacos like pickles are to sandwiches.  This easy pickled jalapeno recipe is a mix of fresh jalapenos, garlic cloves, seasoning, vinegar and water.  It’s super easy to make and so worth making to add to your favorite Mexican dishes!

Pickled Jalapeno Recipe

This is a quick pickle recipe that calls for few ingredients and comes together in a pinch.

• Fresh jalapenos (10-15 of them)
• Garlic 
• Apple cider vinegar (or white wine vinegar or distilled white vinegar)
• Water
• Bay leaves
• Dried oregano leaves
• Cumin seeds
• Peppercorns
• Kosher salt or non-iodized salt.  (Iodized salt can cause discoloration) 

Find the printable recipe with measurements below.

How to Pickle Jalapenos

These pickled jalapeno peppers come together in about 15 minutes start-to-finish to cook, then a waiting period of about 1 hour for the jalapenos to marinate in the brine.  

• Slice Jalapenos – thinly slice fresh jalapenos (having a mandoline cutter for this recipe is a plus).
• Cook – add the jalapenos, garlic, seasoning, vinegar and water to pan to heat just until jalapenos change color.
• Marinate – let the jalapenos marinate in the brine for about an hour before transferring to jars.
• Store Jalapenos – spoon the jalapenos and brine into mason jars.
• Refrigerate – refrigerate the pickled jalapenos (in the brine) in the refrigerator for up to 1 month.

Tips 

• When purchasing jalapeno peppers, choose peppers without small brown lines and scars as these are signs that the pepper will be very spicy.
• Use gloves when handling jalapeno peppers to avoid touching your eyes, nose and mouth.
• Remove some of the seeds and membranes before using for less heat (the seeds and membranes have the highest amount of capsaicin which is what makes jalapenos spicy).  The more seeds and membranes left in, the spicier your pickled jalapenos will be.  Remove 3/4 of the seeds and membranes and you’ll have the delicious jalapeno flavor without all the heat.
• You can add a little extra water if there isn’t enough brine to distribute to mason jars.

How Do You Store Pickled Jalapenos?

You’ll want to store these pickled jalapenos in a sealed mason jar in the refrigerator.  They’ll last up to a month.

What Are Pickled Vegetables?

Pickled vegetables (Taqueria style escabeche) are a mix of pickled jalapenos and vegetables and they’re often served at Mexican restaurants in little dishes to snack on (in addition to or instead of chips and salsa) while you wait for your food.  They’re addictive even to those who aren’t terribly fond of spicy foods.  

Pickled Vegetables Recipe

This is a quick pickle recipe that calls for few ingredients and comes together in a pinch.

• Fresh jalapenos (10-15 of them)
• Cauliflower, carrots, onion and garlic
• Apple cider vinegar (or white wine vinegar or distilled white vinegar)
• Water
• Bay leaves
• Dried oregano leaves
• Cumin seeds
• Peppercorns
• Kosher salt or non-iodized salt.  (Iodized salt can cause discoloration) 

How To Pickle Vegetables

These pickled vegetables come together in about 15 minutes start-to-finish to cook, then a waiting period of about 1 hour for them to marinate in the brine.  

• Slice and Chop Vegetables – thinly slice fresh jalapenos, carrots and onion and chop the cauliflower into small florets.
• Cook – add the jalapenos and vegetables, seasoning, vinegar and water to pan to cook for a few minutes until vegetables are still crispy but slightly tender.
• Marinate – let the jalapenos and vegetables marinate in the brine for about an hour before transferring to jars.
• Store Pickled Vegetables – spoon the jalapenos, pickled vegetables and brine into mason jars.
• Refrigerate – refrigerate the pickled vegetables with jalapenos (in the brine) in the refrigerator for up to 1 month.

Variations

• Use purple onion instead of white
• Add 1 cup of sliced radishes to the mix

More Pickled Vegetables

• Pickled Radish
• Quick Pickled Onions

Continue to Content

Print

Yield: 15 servings

Pickled Jalapenos

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

These slightly spicy Pickled Jalapenos are quick and easy to make and they're great to add to tacos, nachos, burgers and more.

Ingredients

Pickled Jalapenos

• 10-15 large jalapeno peppers
• 1 cup apple cider vinegar (or white wine vinegar or distilled vinegar)
• 1 cup water
• 2 cloves garlic, peeled and slightly crushed
• 2 tablespoons kosher salt (not iodized salt)
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon cumin seeds
• 10 black peppercorns
• 1 bay leaf

Pickled Vegetables

• 2 tablespoons olive oil
• 1/2 white or purple onion, peeled and thinly sliced
• 2 large carrots, peeled and sliced
• 1 cup cauliflower florets
• 6 whole garlic cloves
• 3 large jalapeno peppers, seeds and membranes removed, sliced
• 2 tablespoons kosher salt or sea salt
• 2-1/2 cups water
• 1 cup apple cider vinegar or white wine vinegar or distilled white vinegar
• 2 bay leaves
• 3/4 teaspoon dried oregano
• 1/2 teaspoon cumin seeds'
• 10 peppercorns

Instructions

Pickled Jalapenos

1. Rinse the jalapenos, slice off stem and slice them into 1/4 inch rounds, discarding seeds and membranes
2. Heat vinegar and water in a nonreactive saucepan over medium low heat until simmering
3. Add garlic, salt, oregano, cumin seeds, bay leaves and peppercorns.
4. Add sliced jalapenos and cook for 1 minute or just until they change color.
5. Remove from heat and let stand 15 minutes.
6. After cooled to room temperature, ladle the jalapeno mixture with brine into jars.
7. Seal jars tightly and refrigerate for 1 hour or until ready to use.

Pickled Vegetables

1. Heat oil in a large pot over low heat and add the onion, garlic, carrots and cauliflower.
2. Cook for about 2-3 minutes just until onion starts to soften (don't let the onions brown)
3. Add sliced jalapenos, water, vinegar, salt, bay leaves, dried oregano, cumin seeds and peppercorns.
4. Bring to a boil and cover. Reduce heat and simmer for about 5 -7 minutes until the vegetables barely start to soften.
5. Remove from heat and set aside for about 15 minutes.
6. Transfer vegetables and brine to mason jars.
7. Seal jars tightly and refrigerate for 1 hour or until ready to use.

Notes

TIPS 

• When purchasing jalapeno peppers, choose peppers without small brown lines and scars as these are signs that the pepper will be very spicy.
• Use gloves when handling jalapeno peppers to avoid touching your eyes, nose and mouth.
• Remove some of the seeds and membranes before using for less heat (the seeds and membranes have the highest amount of capsaicin which is what makes jalapenos spicy).  The more seeds and membranes left in, the spicier your pickled jalapenos will be.  Remove 3/4 of the seeds and membranes and you'll have the delicious jalapeno flavor without all the heat.
• You can add a little extra water if there isn't enough brine to distribute to mason jars.

HOW TO STORE PICKLED JALAPENOS

• You'll want to store these pickled jalapenos in a sealed mason jar in the refrigerator.  They'll last up to a month.

PICKLED VEGETABLES VARIATIONS

• Use purple onion instead of white
• Add 1 cup of sliced radishes to the mix