Learn how to make the most addictive pickled jalapenos in under 10 minutes with white vinegar, garlic, honey and fresh jalapeno peppers. A quick and easy recipe (with no canning required!).
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Pin ItPickled Jalapeno Pepper Ingredients
- Fresh Jalapenos: This is the most important thing! Don’t use ‘wrinkly skin’ peppers. Make sure they’re fresh and crisp. Fresh peppers will also be much hotter.
- Honey: Raw or manuka honey if possible, but any real honey will do.
- White Vinegar: For a clean pickled pepper taste.
- Salt: Kosher or pickling salt.
- Garlic: Only freshly peeled garlic (don’t use the pre-peeled kind).
How to Make Pickled Jalapenos
- Wash and prepare your ingredients. Wash the jalapeno peppers thoroughly before slicing. Peel and mash the garlic cloves.
- Pack the jalapeno and garlic into a jar. Make sure you leave some room over the top to pour the brine mixture over.
- Pour the brine. Pour the prepared hot vinegar mixture over top of the jalapeno and garlic. Put the lid on the jar and wait for it to cool completely. Do not put on the lid when it’s still hot. Tip: If it fogs up the side of your jar when you put the lid on, it’s still too warm to be sealed.
- Refrigerate. Refrigerate for a minimum of 5 days before eating.
Other Vegetables You Can Pickle with This Brine
The very same 4-ingredients that you use to pickle jalapenos can also be used to pickle a few other tasty veggie options as well. Here are some other great veggies to try.
- Cucumbers
- Beets
- Cauliflower
- Carrots
- Tomatoes
- Parsnip
- Squash
- Green beans
- Fennel
- Cabbage
Pickled Jalapeno Uses
One of the best things about pickled jalapenos is that you’ll have endless delicious ways to enjoy them. Here are just a handful of my favorites:
- Add them to tacos, fajitas, and quesadillas.
- Make homemade salsa with them.
- Serve along grilled chicken (my favorite is chicken thighs!)
- Of course, you can always just snack on the jalapenos alone for a nice and crunchy spicy snack.
Best Way to Store Pickled Jalapenos
The best way to store your pickled jalapenos is to leave them in the jar and then keep them in the fridge. They will last for up to 2 months when stored like this.
P.S. If you want something spicier than pickled jalapeno peppers, try this pickled habanero peppers (they’re waaaaay spicier and for people that really love heat) or these 4 other pickled pepper recipes.
Pickled Peppers Recipes
Pickled Habanero Peppers
Jalapeno Recipes
Candied Jalapenos (Cowboy Candy)
Pickled Peppers Recipes
Pickled Pepperoncini Peppers
Pickled Peppers Recipes
Pickled Bell Peppers
Pickled Egg Recipes
Spicy Jalapeno Pickled Eggs
10 Minute Pickled Jalapenos
Equipment
- 1 small 8oz jar
Ingredients
- 8 jalapeno peppers, sliced
- 1 cup white vinegar
- 2 tbsp honey
- 1 tbsp salt
- 1 cup water
- 2 cloves garlic, peeled and smashed
Instructions
- In a saucepan combine the water, vinegar, honey and salt.
- Bring to a boil over high heat.
- In a jar pack the jalapeno and garlic.
- Pour the hot vinegar mixture over the jalapeno.
- Put the lid on and leave to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you put the lid on the jar before allowing the liquid for the jalapenos to cool?
Hey Dottie! I usually put the lid on after the liquid has cooled.
I am from Argentina, living in Arizona. My grandmother, my mom’s mom, Victoria used to make all kind of pickled vegetables,and tomato sauce from scratch and stored in a pantry. I found Emma’s website and I tried this recipe and the radishes and they are delicious, crunchy and the flavors are not overpowering.
Now I am planning to make the other options! Thank you for sharing ❤️
Aww, that’s so sweet Nora ❤️ And these pickled jalapenos and my pickled radish recipe are two of my favorites!
Definitely try these pickled carrots as well if you’re looking for another good refrigerator pickle recipe. It goes well with everything!
This recipe is so much better than the traditional way of canning peppers. The peppers stay crisp and are not soft like regular canned peppers. I did spice the Jalapeños up with a few Habanero peppers and a tblsp. of pickling spice in the jar.
Ugh, now I need to make a new batch! lol. LOVE the addition of habaneros Jeff :)
875 mg sodium Is that for the whole jar?
Sorry! That is for 1 serving (although it is not accurate at all, as it’s calculating the salt including all of the brine, and you obviously wouldn’t be drinking the brine with the peppers).