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 who aren’t aware, it’s the seeds that make these peppers hot.

That’s why many recipes tell you to adjust the number of seeds you include in a recipe to adjust the heat. This Super Easy Homemade Pickled Jalapeños recipe is a must if you make a lot of recipes with Jalapeños.

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

How to Handle Hot Peppers

The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!
Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn.
Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.

How Hot Are the Peppers

The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

Pepper Type	Scoville Rating (Heat)
Bell Pepper	0-0
Banana Pepper	0-500
Poblano Pepper	1000-1500
Jalapeño Pepper	2500-8000
Serrano Peppers	10,000-25,000
Manzano Pepper	12,000-30,000
Tabasco & Cayenne	30,000-50,000
Habanero Pepper	100,000-300,000
Ghost Pepper	855,000-1,000,000
Carolina Reaper	1,500,000-2,300,000

How to Seal Mason Jars

Using a ladle, fill sterilized mason jars leaving about 1/2 inch of headspace.
Remove any air bubbles by inserting a flexible spatula down the sides of the jars. Adjust headspace if necessary.
Wipe jar rims, place lids on jar and screw on bands finger tight.
Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids “pop”. Do not tighten bands. Let jars cool for at least 4 hours. Test seal by pressing the center of the lid. It should not give. If it makes a popping sound, it has NOT been sealed.

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Gather your Ingredients

You will need the following ingredients to make this Super Easy Homemade Pickled Jalapeños recipe (see recipe card for quantities): Jalapeños, Garlic Cloves, White Vinegar, Water, White Sugar, Pickling Salt and Cumin Seeds.

How to Make Homemade Pickled Jalapeños

In a medium saucepan, combine the garlic, water, vinegar, sugar, cumin and pickling salt. Heat to a boil ensuring that the sugar and salt is fully dissolved.
Once the vinegar mixture is boiling, add the sliced jalapeños pressing them down to make sure they are all covered in the pickling juice.
Remove the saucepan from the heat and let sit for 15 minutes.
Remove the jalapeños from the saucepan to mason jars. Pour the pickling juices over the jalapeños in the mason jars.
Let the jars cool to room temperature. Seal and put in the refrigerator for at least 24 hours before using.

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