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Adjust Servings:
10 Jalapeños
2 Peeled & Smashed Garlic Cloves
1 Cup White Vinegar
1 Cup Water
4 Tbsp White Sugar
2 Tbsp Pickling Salt
1 Tsp Cumin Seeds
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Super Easy Homemade Pickled Jalapeños

Posted By Chef Rodney on July 11th, 2018 under Odds & Ends

The cocktail party is probably America’s greatest contribution to the world of entertaining.

— Martha Stewart
  • 45 min
  • Serves 10
  • Easy
  • Recipe Not Reviewed Yet


Jalapeño Peppers are a staple in Mexican food. You find them in tacos, salsas, sauce and just about anything else you can think of. For those of you that aren’t aware, it’s the seeds that make these peppers hot. That’s why many recipes tell you to adjust the amount of seeds you included in a recipe to adjust the heat.


These pickled Jalapeños go great with tacos, dogs, burgers and Nachos just like my Pickled Red Onions recipe.


How to Make this Recipe


In a medium saucepan, combine the garlic, water, vinegar, sugar, cumin and pickling salt. Heat to a boil ensuring that the sugar and salt fully dissolve.


Once the vinegar mixture is boiling, add sliced jalapeños pressing them down to make sure they are all covered in the pickling juice. Remove pot from heat and let sit for 15 minutes.


Using tongs, move jalapeños from pot to mason jar. Pour pickling juices over jalapeños in mason jar. Let cool to room temperature. Seal and put in refrigerator for at least 24 hours before using.

Chef's Notes

- Be careful when moving the jalapeños from the sauce pan to the mason jar. They are hot. Use tongs and or gloves. The last thing you want to have happen is getting jalapeño juice in your eyes! Don't ask me how I know.

Reviews for this Recipe

This Recipe Has Not Been Reviewed Yet.
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