Housemade Pickled Jalapeños Recipe

Time30m

Serves10

Make Housemade Pickled Jalapeños Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Jalapeños
Wash the jalapeños thoroughly. Slice them into rings, removing the seeds if you desire less heat.
2
Make the Pickling Brine
In a saucepan, combine the white vinegar, water, sugar, salt, garlic, black peppercorns, oregano, and bay leaves. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
3
Pack the Jalapeños
Place the sliced jalapeños in a clean, sterilized jar. Pour the hot pickling brine over the jalapeños, ensuring they are fully submerged.
4
Seal and Cool
Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the jar.
5
Wait and Enjoy
Allow the jalapeños to pickle for at least 24 hours before using. They can be stored in the refrigerator for up to 1 month.