How to Pickle Jalapenos

I love pickled jalapenos but, unfortunately, most store-brought brands contain yellow #5 and unwanted preservatives. Making your own is so much healthier and much more fun, especially if you grow your own! They’re great on nachos, of course, but we like to add them to all kinds of things. In my humble opinion, you’ve never lived until you’ve had a grilled cheese and pickled jalapeno sandwich! Here’s how to pickle jalapenos.

Notes: Adding sugar to the recipe is optional. The more sugar you add, the less “heat” the final product will have. Three tablespoons of sugar will take the heat down quite a bit, while 1 tablespoons will only mildly dampen the spiciness. If you’re a spicy food fanatic and like a good burning pickled jalapeno, you can leave the sugar out. The amount of garlic you add is really a matter of taste. I tend to add a lot (like three or four cloves) but just one will do the trick if you’re not a huge garlic fan. You can also add whole garlic cloves if you like. The pinch of turmeric is optional but brightens up the color of the peppers (that’s why they use yellow #5 in commercial brands). The oregano is optional but gives the peppers a bit more flavor. Also, you can add things like carrots and other types of peppers. Also consider adding red jalapenos. This will make the jar more colorful which is a plus if you’re giving these as a gift!

10-12 jalapenos, washed and sliced in rounds about 1/4″ thick
1 cup filtered water
3 cups distilled white vinegar
3 garlic cloves, chopped or crushed
1 tsp. black pepper
2 T. kosher salt
1/2 tsp. oregano
1-3 T. sugar (optional)

Sterilize 3 or 4 mason jars and lids by putting in boiling water for 5 minutes or running through the dishwasher.

Slice the jalapenos to whatever thickness you prefer. I usually do them about 1/4″ thick.

Place the jalapenos in the jars (using gloves or tongs). Place everything else in a pot and bring to a boil.

Pour boiling mixture into the jars to cover the jalapenos.

Let jars cool on the counter and then place in refrigerator until ready to use.

Do you have tips or questions on how to pickle jalapenos? Let us know in the comments section below.

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