This pickled jalapenos recipe is quick and easy. They are the perfect companion to your sandwiches (tortas), pizza, burgers, or on top of your tacos. Learn how to make the best homemade pickled jalapeños from scratch with a few ingredients in minutes.

Quick Pickled Jalapeño Recipe
As you know, 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)! And when I have an abundance of peppers, I also like to pickle and preserve them to eat later with different recipes. I also do this with other peppers like habaneros, manzanos, and other vegetables so I can enjoy them at a later time.
Back in my hometown, we love to eat our tortas (sandwiches) and other dishes with a few pickled jalapeño peppers to add a spicy flavor. Even though nowadays it is easier to buy the ones in a can, once in a while, I still make my own. It gives me the opportunity to add other vegetables and spices. So, if you have a lot of jalapeños and don't know what to do with them, why not pickle them? They make a great gift to friends and relatives who love spicy foods.
In This Post
Homemade 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 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!
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 pickling, 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
- Sliced the carrots and jalapeños evenly.
- 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
- Divide the medley of veggies evenly between the glass jars with the pickling liquid, leaving about ½ inches of headspace. Let them sit out until they have cooled down.
- Clean the rim of your mason jars with a paper towel, cover, and refrigerate!
Tips, Notes, and Substitutions for Pickled Jalapeños
- When choosing jalapeños, always look for a firm one with a bright green color. Avoid peppers with wrinkles or soft spots.
- If you want your Jalapeños spicy, look for the ones with veins or dark red color, ensuring they are firm.
- Slice the jalapeños and carrots in rounds or on diagonal slices as long as they have a uniform thickness so they all cook evenly.
- Jalapeños can be pickled whole; if you choose to do this, make a small incision to keep them from busting during the cooking process.
- If you prefer, you can substitute the fresh herbs for dried ones. Switch to 1 ½ teaspoon of dried thyme and 1 ½ teaspoon of marjoram.
- Other vegetables can be added to your pickled jalapeños, like cauliflower florets, small whole mushrooms, and slices of squash. Add these vegetables in step two.
What To Serve With This Pickled Jalapeños Recipe
These pickled jalapeños are incredibly versatile and can be used in a variety of ways. Some ways are on top of breakfast tacos or a homemade Mexican chicken salad. A popular way in Mexico is to add them to torta de jamon (ham sandwich) or steak quesadilla for lunch. And sometimes, if I am making a party platter full of antojitos, I like to scoop some into a small bowl so people can add them to their refried beans and tortilla chips or on top of nachos!
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 below and tell us all about it!
¡Buen provecho!
Frequently Asked Questions About Homemade Pickled Jalapeños
I would like to share some of the few questions I've been asked and my answers.
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.”
How long Do Pickled Jalapeños last in Storage?
- If you store them in the refrigerator, they will last up to 2-3 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.
Why are pickled jalapenos less spicy than fresh peppers?
This 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.
How long does it take to pickled jalapeños?
The process takes minutes; however, I recommend you marinate the mixture for longer.
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 peppers.
¡Buen provecho!
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina.
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
Clean The Jars
- Before starting pickling, 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
- Divide the medley of veggies evenly between the glass jars with the pickling liquid, leaving about ½ inches of headspace. Let them sit out until they have cooled down.
- Clean the rim of your mason jars with a paper towel, cover, and refrigerate!
Notes
- When choosing jalapeños, always look for a firm one with a bright green color. Avoid peppers with wrinkles or soft spots.
- If you want your Jalapeños spicy, look for the ones with veins or dark red color, ensuring they are firm.
- Slice the jalapeños and carrots in rounds or on diagonal slices as long as they have a uniform thickness so they all cook evenly.
- Jalapeños can be pickled whole; if you choose to do this, make a small incision to keep them from busting during the cooking process.
- If you prefer, you can substitute the fresh herbs for dried ones. Switch to 1 ½ teaspoon of dried thyme and 1 ½ teaspoon of marjoram.
- Other vegetables can be added to your pickled jalapeños, like cauliflower florets, small whole mushrooms, and slices of squash. Add these vegetables in step two.
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.
Gloria Morales
I have been looking for a recipe for canning the excess chiles from my garden. This looks promising but I don't see how long to boil the filled jars. I cant keep that many jars of jalapeños in my fridge for months. I would like to process for preserving to give as gifts with other jams and stuff I have made from my garden. Can you help?
Mely Martínez
Hello Gloria,
I do not place the already filled and closed jars inside a hot water bath. The vinegar helps to preserve them.
Like when people make pickled cucumbers.
Jeff Gilgen
Hi, I would like to can/jar for long term. Not just a 2 month refrigerate method. Please share or reach out you favorite recipe.
Mely Martínez
Hello Jeff,
This method will preserve well, not just in the fridge but also in the pantry, even for several months.
Cathy
You mention in the preamble to the recipe that you can also make them a slower way that takes a couple of weeks. Do you have a recipe for this method? I like fermented pickles and sauces. Is that what you are referring to?
Mely Martínez
Hello Cathy,
The other way to make them is by placing the peppers and spices in jars. Warming the vinegar and pour it hot in the jars with the jalapeños. Close the lids very tight and let them rest for 2 weeks in your pantry.
Juan Rosales
I have read the recipe several times, and I don’t see when to add the vinegar and the water. For seasoned cooks this may be common sense when to add these liquids. But I am a rookie at cooking and would rather be sure.
Gracias
Mely Martínez
Hello Juan,
In step 5, at the bottom of the page in the recipe card, where it says to add the rest of the ingredients, There you add them.
Bernadette Munoz
I love all your recipes! I just made a batch of these for my husband. I think he's going to love them!! Muchas gracias!
mmartinez
Thank you for visiting!
Happy cooking!
Chris
I've made them twice. The first time they came out well. This recent batch tastes fine but the liquid came out very cloudy.
Christi Zelaya
It could be the salt you used. If you use iodized salt (typical table salt) it can c side the water to become cloudy. 🙂
Kim Martinez
Is there a way to make these with a shelf life not just a month in the refrigerator?
Mely
Hello Kim Martinez,
Yes, after the peppers are done place them in clean jars and proceed to do some canning. The easier way is buying canning jars and lids, and boil the jars. There are a lot of resources online to help you with this step.
Saludos!
Rick N Teresa
I was wondering if we could do a hot water bath after for canning. Thanks.
Christi Zelaya
You can but you may want to cook the veggies for a little less time since sitting in the brine for long periods will cause the veggies to soften more. When I can these I do not cook the veggies at all because I like the crunch and they last a lot longer on the shelf without turning to mush.
Mely Martínez
Hello Christi,
Thank you for your input.
La Dama
Que buena receta!
kumars kitchen
these pickled jalapenos are to die for,we use them in everything from pizzas to mac and cheese...loved this quick version...can't wait to try it out,thanks for sharing 🙂
Sandra
Yum!
Byte64
Querida Mely,
después de varios años tengo jalapeños en mi balcón, así que podría ser muy buena idea preservarlos de esta manera.
Luego te dirè.
Un abrazo
Flavio
Mely
Hola Flavio,
Felicidades por la cosecha de jalapeños, yo trate por varios años y me di por vencida. Pero los del mercado de agricultores de los Sabados estan muy buenos. Acabo de ir esta mañana a comprar más para hacer una segunda sesión de curtidos.
Saludos y te mando un abrazo,
Mely
Karen
So much better than store-bought! We have jalapenos in the garden... I may have to make a few jars 🙂
Jaron Pope
Excellent recipe! Mucho Gracias!
Mely
Glad you like it, Jaron.
Chris
I bet those are some spicy jalapenos with their white lines!
Mely
Hello Chris,
Indeed they are spicy. Those peppers with the white lines or veins are my favorite.
Nammi
wow, thats one flavorsome pickle!! I am learning quite a lot about mexican cooking from you mely 🙂
Mely
Thanks for your comment Nammi.
Matt Salinas
These are good. I just made a few pints. I think next time I will leave out the thyme and substitute Mexican oregano. Good though!
Rebecca Subbiah
these look good, wish I liked pickles
Mely
You should try them Rebecca.