These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!
Raise your hand if you’re Mexican and your parents always had pickled jalapenos in the fridge! Yep, I’m right there with ya! Pickled jalapenos are one of those condiments that’s always on the table when I sit down to eat with my family. Breakfast, lunch and dinner, doesn’t matter – pickled jalapenos are always there.
Even though they’ve been part of my everyday life since I can remember, I’ve never actually made them myself until now! Not only are homemade pickled jalapenos super easy to make, they’re also way better than store bought. I’m so excited to share this recipe with you today. Let’s jump right in!
First, prep and gather all of your ingredients. The recipe is pretty standard, but you can make some adjustments depending on how spicy you want the final product.
How to adjust the spice level of pickled jalapenos
- For hot – slice the jalapenos into rounds and use them as is
- For medium – slice the jalapenos into rounds and discard the seeds
- For mild – slice the jalapenos into rounds and discard the seeds and veins
Once you’ve got your ingredients ready to go, saute the veggies and garlic with a little olive oil over medium-high heat for about 10 minutes. This will soften and begin to caramelize the onions, giving the final batch of pickled jalapenos a beautifully rich flavor.
Next, add in some water, distilled white vinegar, spices, a bit of sugar and kosher salt. Bring everything to a boil and reduce to simmer for 10 minutes.
At this point, the carrots should be mostly cooked through and the jalapenos should be an olive green color. Remove the pan from the heat and transfer the pickled veggies into an air tight container using a slotted spoon. Top the veggies with as much of the pickling liquid as you can and let it cool to room temperature.
Once at room temperature, seal the container and store in the fridge for up to 1 month.
Though you can store the pickled jalapenos in any container you want, I love using my tall glass Ball jars. Not only are they inexpensive, but they’re super versatile and can be used to store so many things! I’ve used mine to store anything from homemade salad dressings and sauces to leftover rice, soup and even beans.
They’re also freezer friendly and I love that they’re transparent so I can quickly see what’s in them when I open the fridge. I have about 20 or so glass Ball jars in all different sizes and highly recommend them to anyone. I use mine all the time!
You can find them at major department stores like Target and even some craft stores. And of course on Amazon right here. {affiliate link}
What to eat with pickled jalapenos
- Easy Loaded Mexican Nachos
- Slow Cooker Chicken Carnitas Tacos
- Easy Steak Fajitas
- Healthy Turkey Fajita Rice Bowl
Mexican Pickled Jalapenos
Print Pin RateIngredients
- 1 tablespoon olive oil
- 8 large jalapeños, sliced into rounds, stems discarded (leave most of the seeds in if you want it spicy)
- 2 large carrots sliced into rounds
- 4 garlic cloves, smashed and peeled
- 1 medium onion, sliced into long slices
- 1 1/2 cups distilled white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- ½ teaspoon black peppercorns
- ¼ teaspoon oregano
- 2 bay leaves
Instructions
- Heat olive oil in a large saute pan or dutch oven over medium-high heat. Add jalapenos, carrots, garlic and onion. Saute for 10 minutes, stirring occasionally.
- Add the remaining ingredients to the pan, mix together and bring to a boil. Lower heat and simmer for 10 minutes.
- Remove from heat and place vegetables in an airtight container (I like these glass jars {affiliate link}). Cover vegetables with cooking liquid and let sit on the counter to cool to room temperature. Once cooled, store in the fridge for up to 1 month.
Helen says
To store these cook as directed but put in hot sterile jars seal. I put up just the peppers and have not problems.
Isabel says
Thanks for the tip, Helen!
James says
Thank you for this recipe. I’ve been meaning to try this for so long. It sounds so easy. I have a couple of potentially dumb questions though. Can you do this with any peppers (i.e. Serranos or Poblanos). Also, what would I do differently for longer term storage like typical canning?
Isabel says
Yes, you can use this recipe for any peppers! In regards to longer storage, I’m not quite sure. I’ve never properly canned anything before. Here’s a great resource from my friend Cassie that you might find helpful – https://wholefully.com/canning-101/.
Glenn says
I have some Hot Banana Peppers that are good roasted. Should I roast them first, or after. They taste green when eaten raw. TIA.
Isabel says
I would roast them first and then eat them by themselves or use them in a recipe.