Jalapeño Pickles Recipe

Wash and slice

Rinse the jalapeños under cold water and pat dry. Wearing gloves if you are sensitive, trim off the stem ends. Slice the peppers into 1/4-inch rounds. If you prefer less heat, remove seeds and membranes from each slice with a small spoon or paring knife.

Pack jar

Place the smashed garlic cloves, black peppercorns, pickling spice, and dill sprigs (if using) into the bottom of the clean jar. Pack the jalapeño slices into the jar vertically or layered, leaving about 1/2 inch (1.5 cm) headspace at the top. Tap the jar gently to settle the peppers and release trapped air pockets.

In a small saucepan combine the water, distilled white vinegar, granulated sugar, and kosher salt. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat once the brine simmers for 1 minute; do not boil vigorously.

Pour the hot brine carefully over the packed jalapeños, covering them completely and maintaining about 1/4–1/2 inch headspace. Use a clean utensil (knife or chopstick) to release any air bubbles by sliding it down the inside edge of the jar. Wipe the jar rim clean with a paper towel and screw on the lid until fingertip-tight.

Let the jar cool to room temperature (about 30–60 minutes). Once cooled, refrigerate the jar. For best flavor, wait at least 24 hours before eating; flavor improves over 3–7 days. The pickles will keep refrigerated for up to 6–8 weeks.

Quick tips: If you want crisper pickles, blanch the sliced jalapeños in boiling water for 30 seconds then shock in ice water before packing. To make multiple jars, scale the brine proportionally (2 cups water : 1 cup vinegar : 1 tbs sugar : 1 tbs salt per roughly two 16-oz jars).