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.
These pickled Jalapeños go great with tacos, dogs, burgers, and Nachos just like my Pickled Red Onions recipe.
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 |
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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.
Printable Recipe Card
Super Easy Homemade Pickled Jalapeños
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Ingredients
- 10 Fresh Jalapeños, sliced
- 2 Garlic Cloves, peeled & smashed
- 1 Cup White Vinegar
- 1 Cup Water
- 4 Tbsp White Sugar
- 2 Tbsp Pickling Salt
- 1 Tsp Cumin Seeds
Instructions
- 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.
Notes
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These Homemade Pickled Jalapeños are quick and easy to make. Just loved them.