Pickled Jalapeños

Pickled Jalapeños

3 Reviews
From: EatingWell Magazine, July/August 2010

A great way to preserve a bumper crop of jalapeño peppers is to pickle them. Use them to garnish your favorite Mexican dishes.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 pounds jalapeños, sliced or halved (about 8 cups)
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar


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  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the jalapeños, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the jalapeños to the ice water to cool. Repeat with the remaining jalapeños. Drain the cooled jalapeños and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within ½ inch of the rim, covering the jalapeños completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
  • Make Ahead Tip: Cover and refrigerate for up to 1 month.
  • Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 8 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 82 mg sodium; 79 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 3

January 05, 2011
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By: KL.Smith
Delicious! We had a bounty of jalapenos this year in our garden and I used this recipe to pickle several batches. They tasted AMAZING and I used them on all kinds of dishes. I also gave a couple of jars to friends who also enjoyed them very much. My jalapenos were very hot this year and between the heat and the vinegar they lasted over a month in the fridge no problem (this, of course would vary & one would need to keep an eye on theirs to make sure they are still ok as time goes on).
July 29, 2010
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By: EatingWell User
This recipe sounds great. We just need to know exactly what the canning process is to preserve them longer than a month.
July 19, 2010
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By: EatingWell User
Helpful recpie but I cant eat all of our jalapenos in one month. Roger
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