Pickled Jalapeños
These homemade pickled jalapeños are crunchy, tangy, and packed with flavor. Made with fresh peppers, garlic, and bay leaves. Perfect for topping tacos, sandwiches, or anything that needs a little kick of heat.
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.