Make pickled jalapeño peppers to preserve your jalapeños and add some spice to your life! This pickled jalapeños recipe uses apple cider vinegar and honey for natural quick pickle deliciousness.
How to Pickle Jalapeños
If you are wondering how to preserve jalapeños, pickling them is an easy and delicious way to keep their spicy flavor in your life!
Pickled jalapeño peppers are a little bit less spicy than fresh jalapeños, so this is also a great way to make them more palatable for the masses.
Of course, there are many ways to preserve peppers, including a batch of pepper jelly, but making pickled peppers is another delicious way to add variety and a bit of heat to your meals on the regular.
Want more refrigerator pickle recipes? Here are 16 Quick Pickle Recipes to try!
Pickled Jalapeños Recipe
These quick pickled peppers are so much tastier than any jarred jalapeños that you’ll find in the store. Made with honey and apple cider vinegar, they have a tamed heat that is perfect for spicing up your life when you need it!
Ingredients
Fresh jalapeños: They will need to be thinly sliced, I recommend wearing gloves to protect your skin from the hot pepper oils. Other varieties of hot peppers work well for this recipe too, so use what you have!
Apple cider vinegar: This makes for a super delicious pickled jalapeño pepper! This is my favorite apple cider vinegar.
Honey: Use raw honey or pasteurized honey, either works just fine. Often quick pickled jalapeños call for sugar, but I like to switch it up with honey which adds just the right amount of sweetness to balance out the spice.
Pickling salt: If you don’t have pickling salt on hand, use sea salt as a substitute.
Make Pickled Jalapeño Peppers
First, put the sliced jalapeños into a quart jar. The number of jalapeños you will use depends on how big they are. Just keep slicing until they fill up the jar!
If you want them a little less spicy, you can remove the seeds and ribs of the jalapeños before slicing. Otherwise, keep them on and fire it up!
Now bring the vinegar, water, honey, and salt, to a low boil over medium heat. Stir it occasionally, and keep your eye on it until the honey and salt are completely dissolved.
Pour the vinegar brine over the jalapeños in the jar, making sure they are completely covered with the liquid.
Put a cap on the jar, and let it cool to room temperature.
Then put it in the refrigerator and let it do it’s pickle magic!
It’s best to wait 2-3 days before opening and eating them so that the flavors can develop into the tasty hotness they were meant to be.
Enjoy Your Spicy Life
These pickled jalapeño peppers are so good! Enjoy their tamed spice in burritos, topped on a Mexican rice bowl, or on a big messy plate of dirty fries.
Add them to homemade guacamole, to top a pizza, stir them into mac and cheese, or anywhere you want to kick up the heat a bit!
The pickling process tames the heat of the jalapeños slightly, but they definitely still have some spice. I find the heat level of pickled jalapeños to be just the perfect amount.
With the slightly tangy, salty, pickling flavor and the slightest hint of sweet, these will spice up your life with a super balanced flavor.
Store pickled jalapeño peppers in the refrigerator, and they will last for several months if they are not all eaten up by then!
More Hot Pepper Recipes to Try
- Fermented Jalapeño Hot Sauce
- Fermented Jalapeño Honey
- Quick Pickled Pepperoncini Peppers
- Fermented Pepperoncini Hot Sauce
- How to Oven Roast Hatch Chile Peppers
- Fermented Chili Paste
More Quick Pickle Recipes
- Quick Pickled Cranberries
- Quick Pickled Garlic
- Quick Pickled Green Tomatoes
- Quick Pickled Dill Pickles
- Quick Pickled Pepperoncini
- Quick Pickled Pumpkin
- Quick Pickled Onions
- Quick Pickled Radishes
- Quick Pickled Asparagus
Pickled Jalapeño Peppers
Equipment
Ingredients
- 10-16 jalapeños thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- ⅓ cup honey
- 1 tablespoon pickling salt or sea salt
Instructions
- Put the sliced jalapeños into a quart jar.
- In a small saucepan over medium heat, bring the vinegar, water, honey, and salt, to a low boil, stirring occasionally until the honey and salt is dissolved.
- Pour the vinegar brine over the jalapeños, covering them completely.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The jalapeño pickles will last in the refrigerator for several months.
Notes
- I recommend wearing gloves when slicing the jalapeños to protect your hands from the hot pepper oils which can irritate the skin.
- The number of jalapeños you will use depends on how big they are – just keep slicing until they fill the jar.
- The pickling process tames the heat of the jalapeños slightly, but they still have some spice. You can remove the seeds and ribs of the jalapeños before slicing if you’d like to cut the spice a bit.
- Other varieties of hot peppers can be substituted for the jalapeños.
I don’t see where the recipe says how much of each ingredient to use?
There’s a recipe card at the bottom of the page will all the measurements.