Pickled Jalapeño Peppers Recipe (Just 7 Ingredients)

Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Pepper Geek takes part in various affiliate programs. This means that purchases through our links may result in a commission for us.

Jalapeños are one of the most common peppers to grow at home, and with good reason. The plants are easy to maintain, have a short growing period, and tend to produce lots of peppers. They are the ideal pepper to grow for a casual gardener who likes a little bit of spiciness in their food.

Pickled jalapeno peppers in ball jar

It’s also very common to end up with way too many peppers at the end of a growing season. There are only so many friends that will take all of your extra produce. That is where learning how to make pickled jalapeño peppers comes in handy.

Pickled Jalapeño Peppers Recipe (Video):

Pickling or canning jalapeños is a quick and easy way for you to turn your fresh peppers into crunchy, satisfying snacks that will last a long time in the refrigerator. There are other methods for preserving jalapeños, like freezing (read our guide to freezing here), but pickling is our favorite.

First, let’s learn the basics of pickling. These three methods are the most widely used and are in order from least to most involved. Pickling is our favorite method for quick, delicious snacks, but depending on what you want to preserve, you may need to can or pressure can your foods.

Pickled jalapenos in ball jar

What Are The Pickling Methods?

Depending on how long you need to keep your jalapeños, you have a few options for pickling. Quick pickling and waterbath canning are likely going to be your two options, as pressure canning can be costly. For long-term/shelf stable canning, we always recommend people follow the USDA guide to home canning.

  1. Quick pickling. Uses a hot vinegar brine to ferment fresh foods, producing an acidic environment to preserve. Keeps for 2-4 weeks.
  2. Waterbath canning. Seals food in air-tight jars by boiling them in a large pot of water for a certain amount of time. Keeps for 1+ years.
  3. Pressure canning – Seals produce or meat in air-tight jars by cooking in a pressure cooker to ensure all bacteria are killed. Keeps for 1+ years.

For jalapeño peppers, we prefer the quick pickling method. It provides a long enough refrigerator life to eat all of the peppers over the course of a few weeks.

Then again, we are pretty serious pepper lovers, so we can’t get enough of them. If you want your peppers to last months or even a year or more, then canning is going to be your best bet. We also love pickling our banana peppers as well.

Pickled jalapeno peppers

How To Make A Pickle Brine

The method we prefer to use is quick pickling. The benefit is maintaining a crisp, fresh texture by using a hot vinegar brine. This method isn’t great for fruits (conflicting flavors), but most vegetables are delicious when pickled this way.

Jalapeños are absolutely scrumptious in a simple, slightly sweetened brine made with common household ingredients. That is why we prefer this method to pickle our jalapeño peppers.

Basic Brine Ingredients

  • Water (1 part)
  • White vinegar (2 parts)
  • Kosher salt (1 teaspoon per cup of liquid, avoid salt with added ingredients)
  • Spices

These are the basic ingredients for creating a brine. You can then add more ingredients to your liking. Specific recipes for pickling jalapeños vary from simple to complex.

For example, see our spicy dill refrigerator pickles recipe. This recipe works great for jalapeños, too.

If you follow the basic proportions of the above brine, you can experiment with your favorite spices. Some of our favorite things to add to pickled jalapeños are fresh chopped garlic, whole black peppercorns, mustard seed, apple cider vinegar (instead of white vinegar), and oregano.

Important to know: Quick pickling does not produce a reliable seal on your jars, and therefore pickled jalapeños must be stored in the refrigerator right away. This is a drawback of this method, and it can be a deal breaker if you want to preserve your jalapeños long-term.

How to Make Pickled Jalapeños (Recipe)

Supplies needed for pickled jalapeno peppers

Our pickled jalapeño pepper recipe is simple and reliable. The peppers come out crunchy, zingy and perfect for a variety of uses.

Tip: Make sure to use green jalapeños, as they are much less likely to become soft and mushy. Red jalapeños are great for making hot sauce.


  • 10-12 fresh jalapeños
  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp kosher salt (or sea salt)
  • 1 tbsp sugar (optional)
  • 1 clove garlic, crushed
  • 1 tsp oregano


  1. Wash and cut jalapeños. Wash all peppers with cold water. Using a sharp knife, cut peppers into 1/4 inch slices.
  2. Fill jars. Using gloves or tongs, pack the sliced peppers tightly into glass jars (ball jars or similar), leaving 1/2 inch of space at the top of each jar. Ensure jars have been cleaned prior to pickling.
  3. Make brine. Combine vinegar and water in a medium pot. Add salt, sugar, oregano, and crushed garlic. Bring to a boil, stirring occasionally to dissolve salt, then shut off the heat.
  4. Pour brine over peppers. Pour hot brine over pepper slices, ensuring peppers are fully submerged. Allow brine to sit for 5-10 minutes to allow any air bubbles to escape the jars.
  5. Cover and allow to cool. Seal all jars tightly and allow them to cool for at least 1 hour before refrigerating. This cooling process will seal the jars, and provides protection from airborne bacteria.
  6. Enjoy. You can eat quick-pickled jalapeños 1-2 hours after first pouring the brine, and for up to 3-4 weeks thereafter. Always keep refrigerated.

Since the process is so quick, it’s easy to try new things, even in the same cooking session. You can even combine jalapeño peppers with other types of vegetables, or other peppers!

Tip: For less crunchy peppers, or to create pickled jalapeños for a relish, boil your peppers with the brine for 6-8 minutes before adding to the jars.

Pickled jalapeno peppers

How Long Do Pickled Peppers Last In The Fridge?

While unopened pickled jalapeños can last 1 or more years before being opened, after opening they will still last 1-2 months in the refrigerator. Be sure to visually inspect your peppers before consuming. If you are hesitant for any reason, it is best to not eat them.

pickled jalapeno peppers

Pickled Jalapeño Peppers

Simple, 7 ingredient pickled jalapeños
5 from 3 votes
Print Pin Rate
Course: Snack
Keyword: pickled jalapenos
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 1 medium pot
  • 1 Ball jar quart size


  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp salt kosher or sea
  • 1 tbsp sugar optional
  • 1 tsp oregano dried
  • 1 clove garlic crushed
  • 10-12 jalapeño peppers sliced into 1/4" rounds


  • Slice your jalapeños into even rings.
  • Pack the sliced jalapeños and garlic tightly into the jar, leaving about 1/2" of head space.
  • Add the vinegar, water, salt, sugar, and oregano into a medium pot and bring to a boil, stirring occasionally.
    boiling brine
  • Once brine boils, remove from heat and immediately pour the hot brine over the jalapeño slices.
    pickled jalapeno peppers
  • Cover the jar and allow it to cool at room temperature for about 1 hour.
    pickled jalapeno peppers
  • Refrigerate the pickled jalapeños and eat within 1-2 months.



  • For more heat, add a slice of habanero or ghost pepper to the bottom of the jar.
  • Adding sugar is optional, these pickled jalapeños are delicious without sweetener.
  • For a more complex flavor, try adding black peppercorns, mustard seeds, coriander, or cumin to the brine.

There are many other methods for preserving jalapeños. That’s why we compiled our top 5 favorite ways to store jalapeños. From freezing to making hot sauce, there are some other great options for preserving your peppers.

For more of our recipes and ideas for how to use your jalapeño peppers, subscribe to our newsletter. We hope this article helped you learn how to pickle jalapeño peppers at home. Happy Jalapeno Pickling!

Calvin Thumbnail


One of the original Pepper Geeks! When Calvin isn’t gardening or learning more about peppers and botany, he might be traveling new places or playing some music.

Similar Posts


  1. Love this, did it today! I have a red ember plant that did know what to do with so I added them in for some color…

  2. 5 stars
    This is the absolute best recipe I’ve come across! I use this for pickling Havasu peppers and they turn out amazing! The oregano adds a great flavor. My friends and family keep asking for more, I can hardly keep any for myself to enjoy!

    Thanks for the amazing recipe!

    1. This recipe should be refrigerated. For room-temp storage, they should be canned properly with water bath canning or a pressure canner.

  3. Pretty excited to try these. I did quadruple duty making two quarts of jalapeños and two quarts of California Hot Mix, one extra hot with the addition of habaneros!

  4. 5 stars
    This is now the only pickled jalapeños I will eat! This recipe is amazing. We had both jalapeños and serranos we wanted to pickle, so I put them together. I also added black peppercorns to the normal recipe. It is so delicious and crisp! My husband will even eat them, and he usually will not touch pickled jalapeños (the ones you get in restaurants or the stores). I’m excited to make more jars!

  5. Kosher salt is not all that common over here. We’ve got plenty of unadulterated salts, but often not in a form where I could reliably measure them with a spoon. So I’m interested to know the reasoning behind “avoid salt with added ingredients,” so I know whether it’s worth finding a source and stocking up. Thanks!

    1. @Dazbert, Salts to avoid are those with added iodine or anti-caking ingredients. Those can interfere with or kill the good bacteria when fermenting, cause cloudiness, and off flavors. Any good sea salt will work as long as there is nothing added. Himalayan pink salt is fine too.

    2. @Steve, that’s great info, thanks. I’ve always got sea salt, but it’s always flakes or rocks, so I just need to work out how they compare when measured. Which I’ve just done, for the benefit of anybody else wondering: 1tsp fine salt is about 7g, the coarse chunks are roughly the same, but the flakes are much less dense, weighing around 4g.
      So 1tsp fine = 1tsp coarse = 1.75 tsp flakes.

    1. Yeah, sorry about that. You can honestly do either, but we started doing 2:1 for a bit more bite and tang, and it creates a more acidic environment for better storage.

  6. I do quick-pickling, water bath canning, and lacto-fermentation (no heat, no vinegar). I just made mine (quick-pickled) for my hot dog fiesta on Memorial Day. Marinate uncured hot dogs and lots of toppings! Should be fun! I added some serranos which happened to be quite warm to the batch. It’s good. Might be too hot for some people. Oh, well. Seriously, you wear gloves when working with peppers? Not me and that includes habaneros, scotch bonnets, reapers, ghost chiles. So, I’ve “burned” my eyes about 2 times in the 35 years I’ve been playing with peppers, but I know where my hands have been so I’m careful. Of course, since I mentioned it, I’ll probably jinx myself and do a major faux pas quite soon. Lol! Thanks for sharing.

  7. How much pickling salt to volume or weight of peppers do you recommend in this recipe?

  8. I assume for water bath canning you need to add water to the pot on the final stage so that the jars are completely submerged? I don’t see that in the directions.

  9. Can you use the quick method with whole jalapenos? I like to eat mine like this with a. Meal or just a quick snack. I have never done this before.

    1. Hi James,

      I’ve never tried with whole jalapenos, but I would guess that it would not work as well. The skin of the jalapeno is tough, so I would at least slice into the skin to let the vinegar penetrate the peppers better. Or, you could cook the jalapenos in the vinegar for a few minutes before canning.

      Good luck!

  10. Hi,

    I was wondering if you have ever water bathed the roasted jalapeno peppers? I have water bathed roasted red peppers, and I would like to try it with jalapenos.


    1. Hi,

      We have never water bathed roasted peppers, only fresh or slightly cooked peppers. I’m sure jalapenos will work the same as red peppers though!

      Good luck,

  11. Extremely informative! Thanks! Just reading this, I realized I was growing my seedlings all wrong! Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating