The Best Homemade Pickled Jalapeños Recipe

I recently crafted my own spicy twist using fresh jalapeño rings, white vinegar, water, salt, sugar, and garlic. I call it my Best Pickled Jalapenos Recipe. Infused with hints of coriander seeds and bay leaf, its zesty kick is perfect for topping tacos, quesadillas, and more.

I’ve always been a fan of homemade pickled jalapeños and trust me, this one is a game changer. I was amazed at how easily you can whip up these tangy slices using just fresh jalapeño peppers, white vinegar, water, salt, sugar, garlic and even a bit of whole coriander seeds and a bay leaf if you’re feeling fancy.

It sounds simple and it really is, but every jar you make turns out way better than the store-bought ones. I love having some on hand in my fridge to throw into quesadillas or on my nachos.

It’s one of those recipes that combines just the right kick with ease of preparation. Whether you’re into pickled recipes or just searching for that perfect jar of jalapeños, you’ll appreciate how fun and versatile this batch can be.

It’s quick, easy and definitely satisfies that craving for a little extra heat in your meals.

Why I Like this Recipe

1. I love this recipe because it’s super simple to make and doesn’t take forever to prep, which means I can whip it up even when I’m in a hurry.
2. I like that it tastes way better than those store-bought versions; making them myself means I get that fresh, homemade kick every time.
3. I enjoy how versatile they are—you can easily toss them into quesadillas, tacos, or nachos and they just add that extra punch of flavor.
4. I appreciate that I can control the spice level and overall taste by adjusting the ingredients, which makes it feel really personal and DIY.

Not only is makin homemade pickled jalapeños way easier than you’d think, but the taste totally blows the store-bought ones out of the water. I mean, with just a couple of simple ingredients like fresh jalapeño rings, vinegar, water, salt, sugar, garlic, and a few extras like coriander seeds and a bay leaf (if you’re feelin’ fancy), you can have a jar of these spicy treats ready in no time. I love that I can just pack ’em into a mason jar, pour the hot brine over, let ’em chill for a bit, and then use ’em in almost any dish. It feels so cool knowin’ I can add that homemade touch to my meals whenever I’m in the mood.

Ingredients

• Fresh jalapeño peppers deliver essential fiber, vitamins, and a vibrant, spicy tangy burst for you.
• White vinegar gives sour notes and acts as a natural pickling preservative.
• Water balances flavors and quickly dissolves salt and sugar for a smooth brine.
• Salt helps emphasize bold taste and brings out natural freshness of peppers and garlic.
• Sugar lightens acidity, adding just a slight hint of sweetness to balance heat.
• Garlic infuses a warm, mellow flavor that nicely compliment peppers naturally.
• Whole coriander seeds add aromatic earthiness and a subtle spice complexity.

  Ingredient Quantities

  • 10-12 fresh jalapeño peppers, sliced into rings
  • 1 cup white vinegar
  • 1 cup water
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 garlic cloves, peeled and smashed
  • 1 teaspoon whole coriander seeds (optional)
  • 1 bay leaf (optional)

  How to Make this

  Print Recipe (No Advertisments)

  1. Rinse the jalapeños well and slice them into rings.
  
  2. In a medium saucepan, mix 1 cup white vinegar, 1 cup water, 2 teaspoons salt, and 1 tablespoon sugar.
  
  3. Add in the 2 garlic cloves (peeled and smashed), 1 teaspoon whole coriander seeds (if you’re using them), and 1 bay leaf (optional).
  
  4. Heat the mixture on medium heat until it comes to a boil, stirring occasionally to dissolve the sugar and salt.
  
  5. Once boiling, let it simmer for a couple of minutes then remove it from the heat.
  
  6. Pack the sliced jalapeños into clean mason jars, making sure not to overfill.
  
  7. Carefully pour the hot brine over the jalapeños until they are fully covered in the liquid.
  
  8. Let the jars cool down at room temperature for about 20 to 30 minutes.
  
  9. Seal the jars tightly and pop them into the fridge.
  
  10. Allow the flavors to develop for at least 24 hours before using them in your favorite quesadillas, tacos, or nachos. Enjoy!

  Equipment Needed

  1. A colander for rinsing the jalapeños
  2. A cutting board for slicing the jalapeños into rings
  3. A sharp knife
  4. A medium saucepan
  5. Measuring cups and spoons
  6. A wooden spoon or spatula for stirring
  7. Clean mason jars with lids for packing the peppers
  8. A stove for heating the brine

  FAQ

  Q: Can I adjust the spiciness of this recipe?

  A: Sure, you can if you want to tone it down. Removing more of the seeds can help make them less fiery.

  Q: How long do these pickled jalapeños last?

  A: They keep pretty good when stored in the fridge for about 2 weeks, though they might last a bit longer if kept cold.

  Q: Do I have to cook the jalapeños first?

  A: Nope, you dont need to cook them. The vinegar works its magic to pickle the peppers all by itself.

  Q: How soon can I eat them once prepared?

  A: Id say let them sit in the brine for at least 24 hours for best flavor, but if you're impatient you can give them a try earlier.

  Q: Can I use a different type of vinegar if I dont have white vinegar?

  A: Yes, you can use apple cider vinegar or even rice vinegar, but keep in mind it might change the taste a bit.

  Q: Are the optional ingredients really needed?

  A: Not really, they just boost the flavor a bit. If you dont have coriander seeds or a bay leaf, the recipe will still be tasty.

  The Best Homemade Pickled Jalapeños Recipe Substitutions and Variations

  • White vinegar: If you don’t have white vinegar on hand, try using apple cider vinegar for a slight fruity twist or rice vinegar to keep it lighter.
  • Sugar: You can switch out the sugar for an equal amount of honey or maple syrup. This may give the pickles a slightly different sweetness.
  • Salt: If you run out of table salt, you can use the same amount of sea salt or kosher salt. Just be aware that the granule sizes might change the texture a bit.
  • Garlic: Instead of fresh garlic cloves, you can substitute with about 1/2 teaspoon of garlic powder. It won’t have the same kick but works fine in a pinch.
  • Whole coriander seeds: In case you don’t have coriander seeds, you might try a light sprinkle of toasted cumin seeds for a warm, nutty flavor.

  Pro Tips

  1. Try roasting the coriander seeds in the pan for a few seconds before adding the liquid to really bring out their flavor, it makes a big difference.
  2. If you like your pickled jalapeños crispier, be sure to not let them sit in the hot brine too long before cooling them off in room temp.
  3. For a milder taste, you can remove some or all of the seeds from the peppers before slicing them up. This trick helps control the heat.
  4. Make sure the jars that you use are super clean, any leftover residue can mess with the tangy flavor of your pickles.

  
  

  The Best Homemade Pickled Jalapeños Recipe

  Recipe by Dave Simpson

  0.0 from 0 votes

  I recently crafted my own spicy twist using fresh jalapeño rings, white vinegar, water, salt, sugar, and garlic. I call it my Best Pickled Jalapenos Recipe. Infused with hints of coriander seeds and bay leaf, its zesty kick is perfect for topping tacos, quesadillas, and more.

  
  Pin
  

  Servings

  8

  servings

  Calories

  15

  kcal

  Equipment: 1. A colander for rinsing the jalapeños
  2. A cutting board for slicing the jalapeños into rings
  3. A sharp knife
  4. A medium saucepan
  5. Measuring cups and spoons
  6. A wooden spoon or spatula for stirring
  7. Clean mason jars with lids for packing the peppers
  8. A stove for heating the brine

  Ingredients

  • 10-12 fresh jalapeño peppers, sliced into rings

  • 1 cup white vinegar

  • 1 cup water

  • 2 teaspoons salt

  • 1 tablespoon sugar

  • 2 garlic cloves, peeled and smashed

  • 1 teaspoon whole coriander seeds (optional)

  • 1 bay leaf (optional)

  Directions

  • Rinse the jalapeños well and slice them into rings.
  • In a medium saucepan, mix 1 cup white vinegar, 1 cup water, 2 teaspoons salt, and 1 tablespoon sugar.
  • Add in the 2 garlic cloves (peeled and smashed), 1 teaspoon whole coriander seeds (if you're using them), and 1 bay leaf (optional).
  • Heat the mixture on medium heat until it comes to a boil, stirring occasionally to dissolve the sugar and salt.
  • Once boiling, let it simmer for a couple of minutes then remove it from the heat.
  • Pack the sliced jalapeños into clean mason jars, making sure not to overfill.
  • Carefully pour the hot brine over the jalapeños until they are fully covered in the liquid.
  • Let the jars cool down at room temperature for about 20 to 30 minutes.
  • Seal the jars tightly and pop them into the fridge.
  • Allow the flavors to develop for at least 24 hours before using them in your favorite quesadillas, tacos, or nachos. Enjoy!

  Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

  Nutrition Facts

  • Serving Size: 85g
  • Total number of serves: 8
  • Calories: 15kcal
  • Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Polyunsaturated: 0g
  • Monounsaturated: 0g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Potassium: 52mg
  • Carbohydrates: 23g
  • Fiber: 2g
  • Sugar: 16g
  • Protein: 2g
  • Vitamin A: 240IU
  • Vitamin C: 24mg
  • Calcium: 8mg
  • Iron: 0.2mg

  Please enter your email to print the recipe:

  
  Submit