Easy Pickled Jalapeños

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Got lots of jalapeños? Give these quick & easy pickled jalapeños a go, and you’ll be using them year-round on sandwiches, dips, salads and plenty more! I like to chop them up and stir them into my favorite Mexican dishes (incl. burritos, tacos, and enchiladas) for a spicy kick!

Easy Pickled Jalapeños – Try these quick & easy pickled jalapeños and use year-round on sandwiches, dips, salads and more! | thecomfortofcooking.com

Now that the traditional turkey dinner is over, don’t you think it’s about time we spice things up a bit? I know I could use a few scoops of salsa to offset all the sweet potatoes and stuffing!

These quick and easy pickled jalapenos aren’t just for spicy Southwestern dishes though… They add a zesty zip to plenty of dishes, from burgers to soups, dips to salads and plenty more. Toss ‘em in cornbread too!

Easy Pickled Jalapeños – Try these quick & easy pickled jalapeños and use year-round on sandwiches, dips, salads and more! | thecomfortofcooking.com

These are fun to make, but here are some hot tips to keep it easy for ya… For the sake of your contact lenses (we’ve all been there), PLEASE remember to wear gloves when chopping up the jalapenos. If you’ve got one, flip on the fan over your stove too. That vinegar mixture can get mighty pungent!

Easy Pickled Jalapeños – Try these quick & easy pickled jalapeños and use year-round on sandwiches, dips, salads and more! | thecomfortofcooking.com

After just 15 minutes, this is what you’ll get! Pretty, huh? You betcha. And pretty spicy too! But give these a week and the peppers will be fully pickled and much more mild.

Easy Pickled Jalapeños – Try these quick & easy pickled jalapeños and use year-round on sandwiches, dips, salads and more! | thecomfortofcooking.com

I love them on my Sonoma Chicken Salad Sandwiches. Delish!

Easy Pickled Jalapeños – Try these quick & easy pickled jalapeños and use year-round on sandwiches, dips, salads and more! | thecomfortofcooking.com

If you’ve got a gorgeous crop of jalapenos rip for the pickin’, or in my case a friendly neighbor who wanted to share, make these Easy Pickled Jalapeños! You and whoever you gift them to will love to use them throughout the year.

Easy Pickled Jalapeños

Servings 4 (4-ounce) jars

Ingredients

  • 3/4 cup water
  • 3/4 cup distilled white vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 clove garlic crushed
  • 1/4 teaspoon oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 10 jalapeno peppers sliced

Instructions

  • Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.
  • Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.
  • Pickled jalapenos will be ready to use after one week. Store in the refrigerator.
  • Enjoy!

Join the Conversation

  1. I love pickled jalapenos and these do look easy–thanks!

  2. Great idea for hamburger toppings too!!

  3. Love how easy this is! And a great way to add tons of flavor to dishes with few calories – great recipe! :)

  4. I think my mom will love eating these. She loves spicy food and jalapenos!

  5. Love this! I’ve always wanted to pickle these myself. And I totally know what you mean about the burning eyes. I learned my lesson so I always always wear food gloves when handling jalapeños.

  6. My husband would go nuts for these. They look so tasty.

  7. Just came across your blog. I love it and I love this recipe.

  8. This might be a silly question… but once they’re ready to go, how long will they stay “good” for?

  9. Stored in the fridge, they should stay good for 6 months or so.

  10. Love this! Thanks so much for sharing. I quickly pickled all of my jalapenos yesterday and today I am stalking the heck out of your blog because….it is just so awesome! I want to just hang out in my kitchen and cook all day!

  11. I’m so excited to try this out. Just chopped the jalapeños fresh from the garden and am ready to go. If you seal the cans will they last longer? Just curious. I’ve never done any canning before but want to try it out now that my garden is going crazy with tomatoes and peppers.

  12. I’m not sure if sealing the cans will help them last longer, sorry. I usually use mine before the 6-month window anyway!

  13. I just made my third batch of these. They are amazing…so easy and sooo delicious! Thank you for sharing.

  14. Can you also add other vegetables to it like carrots, onions, celery, or cabbage?

  15. Yes, definitely!

  16. So I went searching on Pinterest for something to do with all the jalapenos we got in our CSA. And look! I found your post. My vinegar mixture is cooling as we speak. Instead of oregano, i’m using a spice mix I like to call “Hmmm” because it’s from spices I dehydrated that fell to the bottom of the dehydrator. There’s rosemary, marjoram, thyme, oregano and a bit of basil and sage. LOL It’s all an experiment and this is my first time EVER putting anything up. So wish me luck.

    And if you see a cloud of vinegar smoke from east Austin, just ignore it. :D

  17. Thanks for the laugh, Arwen! Hope you enjoy these jalapenos.

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