Pickled Jalapeño Peppers – a little bit of sweet and a little bit of spicy! Perfect to top on a burger, chicken, steak, or enjoyed directly from the jar – they are delicious!
I love to pickle things.
Pickling is my solution to an abundance of almost ANY veggie. From hatch chiles to beets, pearl onions to cucumbers. The list is endless. Pickling turns ordinary veggies (even fruits!) into something extraordinary.
These pickled jalapeño peppers are a little bit of spicy and a little bit of sweet – super easy to throw together, and perfect as a topping to almost ANY meal you have on the table. Believe me, well worth spending time to make!
Pickled Jalapeño Peppers
These pickled jalapeño peppers come together easily with a few simple ingredients:
- granulated sugar
- vinegar and water
- garlic cloves
- pickling spice
And that’s about it! With a little time, you can have these yummy rings of sweet and spice divided between two jars (or, one large quart jar if you wish!) and an addiction right on the table in front of you.
Forget eating them on a burger – you might just want to head straight for the jar!
How to use Pickled Jalapeño Peppers
These jalapeño peppers are perfect for SO many things! Get creative – 2 pints will not last long, let me tell you.
I love using these jalapeños on everything — from egg salad sandwiches to burgers, chicken sandwiches, as a side to rice, a topping on tostadas, scrambled eggs, or even yet – straight out of the jar. Here are some ideas:
Add them to these Sweet Potato Hummus and Vegetable Tostadas with Chile Lime Seasoning.
More jalapeño pepper recipes
- Candied Jalapeños (Cowboy Candy)
- Sweet & Spicy Jalapeño Jam
- No Cook Jalapeño Relish
- Jalapeño Simple Syrup Recipe
- Homemade Jalapeno Salt Recipe
- Homemade Candied Jalapeño BBQ Sauce
Did you make this recipe? If you did, please take a second to leave a 5-star review and let me know how they turned out for you. I’d love to know!
Pickled Jalapeño Peppers
- 10 large jalapeño peppers seeds and stem removed; sliced thin
- 1 C water
- 1 C vinegar
- 1/3 C granulated sugar
- 1/2 Tbsp sea salt
- 1 Tbsp pickling spice
- 2 garlic cloves peeled
- Divide the jalapeños between 2 pint jars; add a clove of garlic to each jar. Set aside.
- Combine the water, vinegar, sugar, and salt in a medium saucepan over low heat. Stir until sugar and salt are dissolved. Remove from heat.
- Pour the brine over the jalapeños Cool to room temp. Then cover and chill for 30 minutes; store in the fridge for up to 3 weeks.
OTHER PICKLING RECIPES TO TRY:
- Raw Pickled Beets
- Pickled Brussels Sprout Halves
- Pickled Lettuce Recipe
- Pickled Sweet Corn
- Pickled Hatch Chiles
- Spicy Pickled Celery Sticks
- Pickled Asparagus Spears