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Mexican Pickled Jalapenos

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By: IsabelPosted: 8/13/18

This post may contain affiliate links. Read my disclaimer.

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These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

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!

These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

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

(Learn more about Jalapeno Peppers.)

How to pickle jalapenos
How to pickle jalapenos
How to pickle jalapenos

How to Make Pickled Jalapenos

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.

These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

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.

These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

What to eat with pickled jalapenos

  • Easy Loaded Mexican Nachos
  • Slow Cooker Chicken Carnitas Tacos
  • Easy Steak Fajitas
  • Healthy Turkey Fajita Rice Bowl

Recipe

4.59 from 17 votes

Mexican Pickled Jalapenos

Serves: 8 servings
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These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total : 35 minutes minutes
These homemade pickled jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!

Ingredients

  • 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.

Isabel’s Tips:

Don't have whole black peppercorns? That's okay. You can leave them out of the recipe and it won't affect the flavor too much.

Nutrition Information

Serving: 1/8th of recipe Calories: 42kcal (2%) Carbohydrates: 6g (2%) Protein: 1g (2%) Fat: 2g (3%) Monounsaturated Fat: 1g Sodium: 854mg (36%) Potassium: 99mg (3%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 3150IU (63%) Vitamin C: 27.2mg (33%) Calcium: 20mg (2%) Iron: 0.2mg (1%)
Author: Isabel Eats
Course:Side
Cuisine:Mexican
These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas!
Did you Make my Mexican Pickled Jalapenos?Leave a comment below and tag @isabeleats on social media!
@isabeleats
These Pickled Jalapenos are easy to make and are great for topping on all your favorite Mexican foods like nachos, tacos and enchiladas! #pickled #mexican #jalapenos

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Reader Interactions

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Recipe Rating:




  1. Dennis Arriaga says

    Posted on 7/10 at 8:01 pm

    These are so good! Can they be frozen?

    Reply
    • Ana @ Isabel Eats says

      Posted on 7/18 at 11:04 am

      Hi Dennis! Technically they can, but I don’t know if they would taste very good after they’re defrosted. Pickled jalapeños can last awhile, up to a month, in the fridge if that helps!

      Reply
  2. Paula says

    Posted on 6/27 at 1:42 pm

    5 stars
    Super easy to follow. I didn’t add as many jalapeños but did add cumin as someone suggested.
    WHAT. A. YUMMY. RESULT!!
    Thank you!

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/30 at 10:00 am

      Hi Paula! Thank you so much! When I make these, the carrots are my favorite.

      Reply
  3. M says

    Posted on 8/17 at 12:15 am

    4 stars
    I want to make these for my husband. He loves pickled peppers. I’m from NC, and my mom’s family always had a jar of Texas Pete pickled tabasco peppers in the fridge and would drizzle the vinegar brine on slow cooked turnip greens and collards. I bet these peppers would also be awesome on greens. My husband has picked up the habit.

    We used to live in Chicago, which has a lot of great Mexican restaurants. One made pickled carrots and served them on every table with tortilla chips and salsa. I’ve made them and really love them. The recipe that restaurant used had cumin in it which really made the carrots special.

    Now that different colored carrots are more available, the different colors like purple and white would make a jar of pickled peppers and carrots look so pretty.

    Reply
  4. Debbie says

    Posted on 3/13 at 1:06 am

    I have made the pickled jalapeños with carrots and onions! So. Darn. Good!! I took them into work and then a coworker liked them so much she has made them for her family. I shared them with some doctors I work with and they also loved them. I am getting ready to make more and may add some habenero to a jar as one of the doctors REALLY likes hot!! Thank you for sharing!!

    Reply
  5. Lindsy Hale says

    Posted on 3/2 at 4:15 pm

    5 stars
    BEST Jalapeno recipe EVER! A friend of mine made these for us and I had to ask her for the exact same recipe she used. Our families FAVORITE. we add them to almost everything. Thanks for sharing with us.

    Reply
  6. michelle says

    Posted on 8/25 at 12:46 pm

    Why the sugar and can the sugar be omitted??

    Reply
    • Isabel says

      Posted on 9/26 at 9:39 am

      Just for a touch of sweetness to round out the peppers. You can omit it if you’d like, but the small amount of sugar really gives these that taqueria flavor.

      Reply
  7. Nori Mayer says

    Posted on 5/1 at 1:13 pm

    4 stars
    These are delicious!! Will definitely make again.

    Reply
  8. Helen says

    Posted on 11/3 at 6:08 pm

    To store these cook as directed but put in hot sterile jars seal. I put up just the peppers and have not problems.

    Reply
    • Isabel says

      Posted on 11/5 at 4:42 pm

      Thanks for the tip, Helen!

      Reply
    • dblu says

      Posted on 8/9 at 8:19 pm

      How long do they last that way. I wanted to make this for Christmas gifts, but I want them to last longer than a month. I’m new to these kinds of recipes…learning curve here. 🙂

      Reply
  9. James says

    Posted on 10/5 at 6:51 am

    5 stars
    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?

    Reply
    • Isabel says

      Posted on 11/1 at 9:20 am

      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/.

      Reply
    • Hunter says

      Posted on 7/4 at 10:41 pm

      How long do these need to sit before munching on the little devils

      Reply
      • Ana @ Isabel Eats says

        Posted on 1/17 at 4:31 pm

        Hello Hunter! We suggest waiting until it reaches room temperature before enjoying!

        Reply
  10. Glenn says

    Posted on 8/24 at 10:07 pm

    I have some Hot Banana Peppers that are good roasted. Should I roast them first, or after. They taste green when eaten raw. TIA.

    Reply
    • Isabel says

      Posted on 9/19 at 6:35 pm

      I would roast them first and then eat them by themselves or use them in a recipe.

      Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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