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    Home » Recipes » Condiments, Sauces & Rubs

    Super Easy Homemade Pickled Jalapeños

    Published on July 11, 2018 - Updated on April 9, 2022 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    Jump to Recipe
    These Super Easy Homemade Pickled Jalapeños are Muy Caliente! A must if you often cook with Jalapeños.
    Super Easy Homemade Pickled Jalapeños

    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 number of seeds you included 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.

    Super Easy Homemade Pickled Jalapeños

    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.

    fresh jalapeños
    Fresh Jalapeños

    🌡️ How Hot are the Peppers

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

    Pepper TypeSpiciness Rating
    Bell Pepper0 on the Scoville Scale
    Banana Pepper0-500 on the Scoville Scale
    Poblano Pepper1000-1500 on the Scoville Scale
    Jalapeño Pepper2500-8000 on the Scoville Scale
    Tabasco & Cayenne30,000-50,000 on the Scoville Scale
    Habanero Pepper100,000-300,000 on the Scoville Scale
    Super Easy Homemade Pickled Jalapeños

    💭 How to seal Mason Jars

    Using a ladle, fill sterilized mason jars leaving about ½ 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.

    For more great recipes like this one, I suggest you check these recipes out:

    • Homemade Pickled Red Onions
    • Spicy Tomatillo Salsa
    • Easy Oven Fried Pickles
    • Dill Pickle Soup
    • Instant Pot Spaghetti Sauce

    📋 What ingredients do I need

    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 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 a mason jar. Let cool to room temperature. Seal and put in the refrigerator for at least 24 hours before using.

    Super Easy Homemade Pickled Jalapeños

    Super Easy Homemade Pickled Jalapeños

    These Super Easy Homemade Pickled Jalapeños are Muy Caliente! A must if you often cook with Jalapeños.
    5 from 1 vote
    Print Recipe Rate Recipe
    Prep Time 10 mins
    Total Time 45 mins
    Course Condiments, Sauces & Dry Rubs
    Cuisine American
    Servings 10
    Calories 32 kcal

    Ingredients
     

    • 10 Fresh Jalapeño
    • 2 Garlic Cloves, Peeled & Smashed
    • 1 Cup White Vinegar
    • 1 Cup Water
    • 4 tablespoon White Sugar
    • 2 tablespoon Pickling Salt
    • 1 teaspoon Cumin Seeds
    Prevent your screen from going dark

    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 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.

    Notes

    → I recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

    Nutrition

    Calories: 32kcalCarbohydrates: 6gSodium: 3mgPotassium: 51mgSugar: 5gVitamin A: 155IUVitamin C: 17.2mgCalcium: 14mgIron: 0.3mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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