Few things bring more flavor to a meal than a spoonful of pickled jalapeños. They add that perfect balance of heat, tang, and crunch — turning even the simplest dish into something special.
This Costa Rican-style version keeps things bright and crisp, with just the right amount of spice. Perfect on tacos, nachos, or anything that needs a little kick. Watch the video here.
I love gardening during summer — it keeps me grounded, even when my plants don’t always cooperate. Peppers and jalapeños are some of my favorite things to grow because they’re so easy to maintain (unlike my Brussels sprouts, but that’s a story for another day).
Every year, when the jalapeños start coming in, I make a fresh batch of homemade pickled jalapeños. It’s one of those simple recipes that remind me how small things can bring the most joy. These are straight from my garden — some green, some red, all perfectly imperfect.
And if I’ve learned anything after more than forty years on this planet, it’s that I have nothing to prove — especially not to jalapeños. So yes, I wear gloves when I cut them. I’m brave, but I also like keeping my hands intact. 😉
I like mine a little crunchy, so I don’t boil them. I just pour the hot brine on top and let it work its magic. You can cook yours if you prefer them softer — either way, they’ll turn out flavorful, tangy, and just the right amount of spicy.
Ingredients for Pickled Jalapeños
Jalapeños 🌶️
They’re not just about heat, Jalapeños are packed with vitamin C, antioxidants, and capsaicin, which may help boost metabolism and reduce inflammation. If you prefer something milder, you can use banana peppers or poblanos instead. Want to go hotter? Try serranos. A mix of red and green jalapeños gives your jar a beautiful color contrast and a nice balance between sweet and spicy.
Water 💦
Balancing vinegar with water keeps the brine from being too harsh. If you want a bolder flavor, reduce the water a bit. Always use filtered water if possible to avoid altering the taste or the color of your brine.
White Vinegar 💧
I used white vinegar in this recipe because it’s strong, neutral, and keeps the jalapeños bright and crisp. It’s also the best natural preservative — it prevents bacteria growth and gives that sharp, tangy kick that makes pickled foods so addictive. You can also experiment with apple cider vinegar for a fruity twist or rice vinegar for a gentler acidity, though they’ll slightly change the flavor and color.
Garlic 🧄
Garlic does more than just add flavor — it has natural antibacterial properties and a touch of sweetness once it infuses. It’s also rich in compounds like allicin, which are known to support heart health. You can replace it with shallots for a milder, slightly sweeter result.
Bay Leaves 🍃
I love them because they add a subtle herbal aroma and help round out the acidity of the vinegar. If you don’t have bay leaves, you can use oregano sprigs or a pinch of thyme — both bring that same earthy balance.
Black Peppercorns ⚫
I love how they look floating in the jar, like tiny pearls. They add freshness and a sharp, earthy touch that balances the spice. If you only have ground pepper, don’t worry — but if you can, go for the whole ones.
Salt 🧂
Salt isn’t just about flavor — it also helps the jalapeños stay crisp and safe to store by drawing out excess moisture. I used mineral salt from Redmond Real Salt (not sponsored) but I really loved the flavor and properties it adds to my food. Avoid regular table salt, since the iodine can make your brine cloudy and alter the taste.
💡 Extra Tips
- Crunch control: If you like your jalapeños with a little crunch (like I do), do not cook your jalapeños. Cooking them will make them soft.
- Sweet twist: Add a teaspoon of honey, sugar, or maple syrup to the brine for a sweet-and-spicy version.
- Kitchen safety: Always use gloves and avoid touching your face while slicing jalapeños. Trust me, it’s not a memory you want to keep.
- This is an awesome product to can. Make lots of pickled jalapeños at the same time to save time and resources.
Let's Pickle Jalapeños with Pictures
Now that we’ve got everything ready, let’s make some magic. This recipe is quick, simple, and full of flavor — just a few easy steps and you’ll have your own homemade pickled jalapeños ready to go. 🌶️
Step 1: Slice the jalapeños.
Slice your jalapeños into even rings so they pickle evenly. You can remove the seeds if you want less heat.
Step 2: Mash the garlic.
Peel and lightly crush the cloves with the flat side of your knife. You don’t need to chop them — just smash to release flavor.
Step 3: Start the brine.
In a small pot, add the white vinegar and water. Bring it to medium heat and let it warm up slowly — you don’t want it boiling yet.
Step 4: Add the seasonings.
Once the liquid is warm, add the bay leaves, smashed garlic, black peppercorns, and salt. Stir gently so everything starts to release its aroma.
Step 5: Cook the brine.
Keep the pot over medium heat until you see small bubbles forming around the edges — that’s the sweet spot. Don’t let it boil hard; we want it hot and infused, not reduced. Then, remove it from the heat.
Step 6: Pack and pour.
Place your sliced jalapeños into a clean glass jar. If you need to press them down a little, that’s okay — they’ll soften once the brine is added. Carefully pour the hot liquid over the jalapeños until they’re fully covered.
Step 7: Let them rest.
Leave the jar uncovered for about 10–15 minutes to release the steam, then close the lid and let it sit at room temperature for 3–4 hours before refrigerating.
Step 8: Refrigerate overnight.
By the next day, the jalapeños will have changed color and are perfectly pickled — bright, crisp, and flavorful.
💡 Your Questions, Answered
If you store them in the fridge, they’ll last up to 3 months. For long-term storage, use sterilized jars and seal them using the canning method — that way, they can last up to a year.
Not really. Vinegar is what keeps the jalapeños safe to eat and gives them that signature tangy flavor. Without it, you’d have to eat them within a few days, and they wouldn’t technically be “pickled.”
🔥 Why I love Having Pickled Jalapeños All Year Long?
I grew up eating jalapeños at home with pretty much any meal possible. Sometimes you add them to white rice and black beans, sometimes to nachos or empanadas. Even when I make tamales for Christmas, I add black beans and jalapeños. Black bean tamales are very common in Costa Rica (we call them “mudos”), but I love giving them that extra kick with jalapeños.
So having a garden that produces jalapeños is honestly a dream come true. I make a big jar of pickled jalapeños and they last a good three months. And having homemade pickled jalapeños, with the right amount of salt, garlic, bay leaves, and all those flavors we added, is so much better than anything canned.
Try adding pickled jalapeños to your Costa Rican:
Tilapia Ceviche
Fluffy White Rice
Black Beans
Besitos (kisses),
Mara
Pickled Jalapeños
Equipment
- 1 Cutting board and knife
- 2 kitchen gloves
- 1 small pot
- 1 Measuring cups and spoons
- 1 Canning jars with lid
Ingredients
- 15-20 jalapeños
- 1 ½ cups water
- ¼ cup white vinegar
- 5-6 garlic cloves
- 5-6 bay leaves
- 1 teaspoon cracked black peppercorns
- 1 tablespoon salt
Instructions
- Put on gloves. Slice your jalapeños into rounds of the same thickness so they pickle evenly. You can remove the seeds if you want less heat.
- Peel and lightly crush the cloves with the flat side of your knife. No need to chop them — just mash to release the flavor.
- In a small pot, add the white vinegar and water. Bring it to medium heat and let it warm up slowly — don’t let it boil yet.
- Once the liquid is warm, add the bay leaves, smashed garlic, black peppercorns, and salt. Stir gently so everything starts to release its aroma and flavor.
- Keep the pot over medium heat until you see small bubbles forming around the edges — that’s the sweet spot. Don’t let it boil hard; we want it hot and infused, not reduced. Then, remove it from the heat.
- Place your sliced jalapeños into a clean glass jar. If you need to press them down a little, that’s okay — they’ll soften once the brine is added. Carefully pour the hot liquid over the jalapeños until they’re fully covered.
- Leave the jar uncovered for about 10–15 minutes to release the steam, then close the lid and let it sit at room temperature for 3–4 hours before refrigerating.
- Refrigerate overnight. By the next day, the jalapeños will have changed color and be perfectly pickled and ready to consume.
Video
Notes
- Remove the seeds for milder jalapeños or keep them for extra spice.
- The less you heat the brine, the crunchier the jalapeños stay.
- For a sweeter touch, add a teaspoon of honey, sugar, or maple syrup to the brine.
- Always use a clean, dry glass jar with a tight lid. Sterilize if you plan to keep them for more than a few weeks.
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