Pickled Jalapeños

Zesty, tangy, and bold, pickled jalapeños easily kick up the heat of any dish.

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As the days grow shorter, we know that summer is ending. And if you’ve spent a lot of time in your garden these past few months, then it’s time to make sure you collect your last harvest. Depending on how many fruits and vegetables you grew, you may not be able to eat all of them before they go bad. And we never want to waste food! So, if you’re face to face with a giant pile of fresh jalapeños, I’d like to offer the grand pickling solution. Grab some mason jars, vinegar, salt, sugar, garlic, and jalapeños, and let’s get to work!

Now, you do not need to be a gardener to make pickled jalapeños. Fresh jalapeños from the grocery store or even a farmer’s market will work just as well. And I’ll be right behind you in the checkout line, as I currently live in a townhome without a backyard. Now, what I love most about pickled jalapeños is how versatile they are. I can easily throw a couple on almost any breakfast, lunch, or dinner I’m enjoying. So, for anyone itching to have a little more spice in their meal, pickled jalapeños are an easy-to-make and delicious solution.

are Pickled Jalapeños Healthy?

Pickled jalapeños can be a healthy addition to most diets when consumed in moderation. They are low in calories and rich in nutrients such as vitamin A, vitamin C, and potassium. As the pickling process includes 1 cup of vinegar, you get all the benefits vinegar has to offer, including blood sugar control, weight management, aiding digestion, and more. However, the sodium and sugar count can add up depending on how much you eat. But as long as you enjoy these pickled jalapeños as more of a topping, you should be fine!

How to adjust the spice level of your pickled jalapeños?

No matter your spice preference—whether you’re a “the hotter, the better” fan or someone who enjoys the flavor of jalapeños without the extra heat—pickled jalapeños are easy to enjoy with just a few simple steps.

First off, you should know how to pick the perfect jalapeño for your dish. That means looking for two aspects: color and stretch marks. Bright green jalapeños are less ripe and tend to have a sharper heat, while red or dark green jalapeños can be sweeter but may still retain or even increase their heat. Stretch marks showcase how much stress a jalapeño has been under, and the more stress present, the hotter the spice.

So, to sum it up, if you want spicy pickled jalapeños, opt for jalapeños with stretch marks. If you’d prefer a more subtle or sweet profile, then choose a red or dark green jalapeño with smoother skin.

If you are still worried about the spice level, there is another trick. Cut your jalapeños vertically with a paring knife, and cut out the seeds and pith (white membrane). These two sections contain the most capsaicin, which is the chemical that gives jalapeños their heat, and thus removing them will tone down the spice level.

INGREDIENTS

10 jalapeño peppers, thinly sliced
1 cup distilled white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, peeled

INSTRUCTIONS

Prepare

Combine brine ingredients and bring to a boil.

Jar

Add jalapeños to jar and cover with brine.

Cool & Store

Cool to room temperature, then refrigerate.

Devour!

FAQs & Tips

How to Make Ahead and Store?

If you are more sensitive to spice, pickling your jalapeños ahead of time and allowing them to marinate helps make them more mild and sweet. While the jar remains unopened in the fridge, your pickled jalapeños will last up to 4-6 weeks. But once opened, they’ll only last two weeks. If you prefer spicy pickled jalapeños, eat them within 24 hours after pickling. No matter when you choose to eat your pickled jalapeños, ensure you store them after they cool in a glass jar that can be sealed tightly.

Use fresh ingredients

When making pickled jalapeños, I highly recommend picking them from your garden or buying some at the store the same day. The longer your jalapeños sit in your fridge, the more flavor and spice they’ll lose (if that is a concern).

Customize the brine to your liking

I recommend sugar, salt, and garlic for a basic brine, but you can get creative with pickled jalapeños if you would like! Many people like adding cumin seeds, dried basil, mustard seeds, coriander, ginger, allspice, or chili flakes to personalize their brine.

Serving Suggestions

The best thing about pickled jalapeños is you can put a couple on almost anything! Enjoying huevos rancheros, a breakfast bowl, or a southwestern burrito for breakfast? A few pickled jalapeños will enhance the flavor! How about a burger, an avocado grilled cheese, a brisket sandwich, or shrimp tacos for lunch or dinner? That’s right! It’s pickled jalapeños time! Some even swear by adding pickled jalapeños to a dessert, such as a cheesecake or a scoop of ice cream. Get creative with it, and let your friends here at FFF know how you enjoy eating pickled jalapeños.