This pickled jalapenos recipe is quick and easy. Making them the perfect companion to your sandwiches (tortas), pizza, burgers, or on top of your tacos. Learn how to make the best homemade pickled jalapenos from scratch with a few ingredients in a matter of minutes.
In Mexico, we LOVE our peppers and chiles. We use them in many recipes, from salsas to stews, and even use them whole to stuff them with meat and cheese (like these chile rellenos)!
When I have an abundance of peppers, I also like to pickle and preserve them to eat later with different recipes.
Back in my hometown, we love to eat our tortas (sandwiches) with a few pickled jalapeño peppers to add a spicy flavor. Also, we love pickling other vegetables and peppers like habaneros and manzanos.
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Although making them at home is rare since they are readily available at any store, I still like to make a few batches myself. I like to store some in my fridge, but I also like to make a big enough batch to give away as a gift to friends and relatives who love to eat spicy foods.
Frequently Asked Questions About Homemade Pickled Jalapeños
Before I share my pickled jalapeños recipe, here are a few questions I've been asked and I wanted to answer.
What are pickled peppers called in Mexico?
In Mexico, we also refer to these pickled peppers as “Chiles en Escabeche”, “Chiles en Vinagre”, "Rajas", or “Chiles Curtidos”.
Are pickled jalapeños hotter than fresh?
The answer is no. First, it will depend on the type of jalapeño pepper you use, some are hotter than others, secondly, the combination of vinegar helps to lower the spiciness of the peppers. However, pickling your peppers does not mean you won't get one that is still really hot.
What to Drink After Eating Spicy Food?
If you feel a burning in your mouth after eating jalapenos, drink some milk. According to US DAIRY, milk helps your mouth handle capsaicin, an oily chemical compound in chili peppers. Capsaicin binds to a receptor in the tongue and creates a burning sensation.
What is the difference between jalapeños and pickled jalapeños?
The difference is the flavor and texture. The brining process gives the jalapeños a different taste (acidic), a longer shelf life, and their skin texture becomes softer. Compared to a fresh jalapeño which maintains a fresh and spicy flavor.
Is eating pickled jalapeños good for you?
Jalapeños contain vitamins (A, C, B6, and K), minerals, fiber, and antioxidants and are low in calories. They also have a compound called capsaicin, which can boost your metabolism, making it easier to lose weight. However, while jalapenos may be safe for most people, they can cause a temporary burning sensation in the mouth and stomach.
Are there other veggies and spices I can add to this pickled jalapeño recipe?
You can find recipes for pickled jalapeños with or without carrots, and some even include other vegetables like squash, cauliflower, diced potatoes, nopales, and green beans. As for the spices, you will find some recipes using herbs like marjoram, Mexican oregano, thyme, coriander seeds, and bay leaves.
Note: If you don't have these spices and herbs, it's okay! Trying subbing them out for some of the ones I mentioned above. You will still end up with a great jar of pickled jalapenos!
How long do pickled jalapeños last?
The jalapeños can be stored and kept in the refrigerator for up to two months!
Mexican Pickled Jalapeños Recipe
Here is a list of ingredients you will need to make this easy homemade pickled jalapeños.
- Jalapeño peppers - Do not remove the seeds if you want them to be spicy.
- Carrots - You can cut them in roll cut shape (roundel) like coins or in diagonally cut
- White onion - Their sharp flavor is perfect for pickled with peppers.
- Garlic Cloves
- Vinegar - (white or apple cider)
- Water
- Olive oil - I like to use extra virgin olive oil.
These are the spices you will need to make the pickling brine.
- Bay leaves
- Thyme
- Marjoram
- Black peppercorns
- Allspice berries
- Sugar (optional)
- Salt to taste
Don't forget to invest in some pint jars with lids to store the pickled jalapeños!
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Quick Pickling Tips:
- Jalapeno peppers can be sliced horizontally or vertically, depending on your cooking preferences.
- If you prefer to use the whole jalapeño pepper, make sure to make a small incision using a paring knife to avoid having them burst in the middle of the cooking process.
- You can slice the carrots any way you want, as long as they have a uniform size in order to cook evenly.
- Make sure to refer to the recipe card down below if you plan to use dry herbs instead of fresh ones. The quantities and ratios are different when subbing dry herbs for fresh ones.
How To Make Pickled Jalapenos: Step By Step Tutorial
To make things easier for you, I will break down the directions for this recipe into sections.
Clean The Jars
- Before starting the pickling process, you must wash and sterilize the glass canning jars. This step will help avoid contamination or bacteria getting into the food. For this step, you can use a canner or simply a pot.
- After sterilizing the jars, dry them with a towel and have them ready to fill.
Cook The Veggies
- Heat up a bit of the olive oil in a soup pot over medium-high heat.
- Add the sliced carrots and cook for about 4-5 minutes. Do not overcook the vegetables, as we want them to have some crunch to them at the end.
- After the carrots have cooked, add the sliced jalapeños, garlic, and onions. Cook and frequently stir for another 4-5 minutes.
Note: If you’re adding other types of vegetables, this is the time to add them!
Boil Everything Together
- Pour water, vinegar, and the other ingredients and spices into the pot.
- Bring everything to a boil and simmer for 5 minutes.
Fill The Jars And Store
- Divided the medley of veggies evenly between the glass jars. Leaving about ½ inch of headspace. Let them sit out until they have cooled down.
- Clean the rim with a paper towel, cover, and refrigerate!
What To Serve With This Pickled Jalapeños Recipe
These pickled jalapeños are incredibly versatile and can be used in a variety of ways. You can:
- Use them to top off breakfast tacos or a homemade Mexican chicken salad.
- Add a few slices to your torta de jamon (ham sandwich) or steak quesadilla for lunch.
- Dice and mix them into a filling for enchiladas for a pop of acidity and spiciness.
Sometimes, if I am making a party platter full of antojitos, I like to scoop some into a small bowl so people could snack on them as well!
How long Do Pickled Jalapeños last in Storage?
- If you store them in the refrigerator, they will last up to 6 months even if you open the jar every time you use them. Make sure to close the jar tightly after using it.
- If you use canning jars and their special lids, the pickled jalapeños will last up to 9-12 months in a cupboard. Once you open a jar, store it in the fridge.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for chiles curtidos, take a look at some of these other quick pickling recipes:
- Pickled Mexican Red Onions
- Creamy Jalapeño Salsa
- Pickled Piquin Peppers
- Rajas Con Crema
- Spicy Pickled Carrots A La Morena
I hope you make this pickled jalapeños recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
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Mely,
📖 Recipe
Pickled Jalapeños
Ingredients
- 2 Lbs. Jalapeño Peppers sliced or cut into rings*
- 2 cups of carrots peeled and sliced**
- 1 large white onion cut into large slices or pieces
- 12 Garlic Cloves, peeled
- 2 cups of white vinegar ( apple vinegar is Ok)
- 2 cups water
- 2 Tablespoon of olive oil
- 4 Bay leaves
- 4 springs fresh thyme or 1 ½ teaspoon dry thyme
- 2 springs fresh marjoram or 1 ½ teaspoon dry marjoram
- 1 teaspoon of black peppercorns crushed
- 1 Teaspoon Allspice berries crushed
- 1 Tablespoon sugar (optional)
- tablespoon Salt to taste
- Clean Glass jars with lids
Instructions
- Gather all your ingredients as indicated in the list above since this is a quick process. Then , wash and sterilize the glass canning jars, dry throughly with a towel, and have them ready.
- Heat the olive oil in a non-aluminum pot over a medium-high flame.
- Add the sliced carrots and stir. Cook for about 4-5 minutes; we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables; they have to have some crunchiness at the end.
- After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently, for another 4-5 minutes.
- Add the rest of the ingredients, and bring to a rolling boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
- Divided the pickled jalapeños evenly between the jars. Let stand until cool for about 2 minutes, leaving ½ inch of headspace. Clean the rim with a paper towel, close the lids tightly while they jars are still wamr, and store or refrigerate them.
- These pickled jalapeños can be kept in the refrigerator for up to a month.
Notes
- Jalapeño peppers can be sliced horizontally or vertically, depending on your cooking preferences.
- If you prefer to use the Jalapeño Peppers whole, make sure to make a small incision using a paring knife to avoid having them burst in the middle of the cooking process.
- You can slice the carrots in any way you want, as long as they have a uniform size in order to cook evenly.
- Sometimes, I also like to add Mexican Oregano. If you can find it at the Latin store, add ¼ of a tsp.
- Some people prefer to add other spices depending on their palates, like cumin seeds, peppercorns, mustard seeds, or a bay leaf to their pickled peppers.
- Remember to store in the fridge and close the lid tightly after every use.
- If you use canning jars and their special lids, the pickled jalap[enos will last up to 9 - 12 months stored in a cupboard. Place in the refrigerator after opening.
Adriana Byers
My whole family loves pickled Jalapenos, and this recipe is fantastic and super easy to make. Thank you so much for sharing it. I can’t wait to try your other pickling recipes.