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Crisp, spicy, and tangy jalapeño slices preserved in a flavorful brine. These homemade pickled jalapeños are perfect for topping tacos, nachos, sandwiches, and burgers. Ready in just a few minutes of active time!
For 8 servings
Prepare Vegetables and Jar
Create the Pickling Brine
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Crisp, spicy, and tangy jalapeño slices preserved in a flavorful brine. These homemade pickled jalapeños are perfect for topping tacos, nachos, sandwiches, and burgers. Ready in just a few minutes of active time!
This tex_mex recipe takes 15 minutes to prepare and yields 8 servings. At 39.66 calories per serving with 0.71g of protein, it's a beginner-friendly recipe perfect for snack or side.
Pickle the Jalapeños
Cool, Chill, and Store
Add 1 medium carrot (sliced into rounds) and a few cauliflower florets to the jar along with the jalapeños and onion for a classic Mexican taqueria-style pickle mix.
Increase the sugar to 1/4 cup (4 tbsp) for a sweet heat profile, similar to 'candied' jalapeños or 'cowboy candy'.
Substitute the white vinegar with apple cider vinegar for a fruitier, slightly milder tang. You can also use a mix of both.
Add other whole spices like 1/2 teaspoon of mustard seeds, a bay leaf, or a pinch of cumin seeds to the brine for a more complex flavor.
Jalapeños contain capsaicin, a compound known for its anti-inflammatory properties and potential to boost metabolism by slightly increasing body temperature.
Jalapeños are an excellent source of Vitamin C, which is crucial for immune function, and Vitamin A, which supports vision and skin health.
The vinegar used in the pickling process is a fermented food that can help promote a healthy balance of bacteria in your gut, aiding in digestion.
Pickled jalapeños add a significant amount of spicy, tangy flavor to meals for very few calories, making them a great choice for weight management.
A 1/4 cup serving of these homemade pickled jalapeños contains approximately 20-30 calories, making it a very low-calorie condiment. Most calories come from the small amount of sugar used in the brine.
Yes, they can be a healthy addition to your diet. They are low in calories and fat, and jalapeños are a good source of vitamins A and C and the antioxidant capsaicin. The vinegar used in pickling can also support gut health. Since they are homemade, you control the amount of salt and sugar.
These are quick pickles, also known as refrigerator pickles, and are not canned for shelf stability. When stored properly in a sealed jar in the refrigerator, they will last for up to 2 months.
Mushy pickles are usually a result of over-processing. Either the brine was boiled for too long with the peppers in it, or the jalapeños themselves were not fresh to begin with. For this recipe, pouring the hot brine over raw, fresh jalapeños helps maintain their crispness.
Absolutely. While distilled white vinegar provides a neutral, sharp tang, you can use apple cider vinegar for a slightly sweeter, fruitier flavor. Avoid balsamic or malt vinegars as their strong flavors can overpower the peppers.
For refrigerator pickles that will be eaten within a couple of months, thoroughly washing the jar with hot, soapy water is sufficient. If you want to maximize their shelf life in the fridge, you can sterilize the jar by boiling it in water for 10 minutes.