Jalapeño peppers are one of the spiciest peppers around, and they’re a popular ingredient in Mexican and other international cuisines. But if you’re not a fan of the heat, you can always pickle them! When they are pickled—meaning they’re soaked in a vinegar or brine solution—they become much milder. Yet they still pack a flavor punch and are perfect as a topping to many dishes.
Canning jalapeños are also a nice option if you want to enjoy them long after pepper season is over because they can last several months when stored in the fridge. By getting a few simple ingredients and following this straightforward pickled jalapeños recipe, you can create a delicious and healthy snack on sandwiches, salads and more.
What Are Pickled Jalapeños?
Pickled jalapeños are fresh jalapeño peppers soaked in vinegar or brine solution. The pickling process helps to preserve the peppers and mellow out their heat, resulting in a tasty and versatile ingredient.
They are a common condiment in Mexican cuisine, and they’re often used as a topping on dishes like tacos, nachos, quesadillas, burritos, and enchiladas. But you can also enjoy them on:
- fresh green salads
- cold cut sandwiches
- salsa and guacamole
- egg dishes like omelets
- on their own as a tasty snack.
You can add them to sauces such as Mezzetta sauce, a popular Italian sauce brand that also sells jars of pickled jalapeños.
As you can see, pickled jalapeños are highly versatile and easy to incorporate into many dishes. If you’re a fan of spicy dishes, then you’ll definitely want to try out this delicious recipe.
Pickled Jalapeños Are From Mexico
- 1 pound Jalapeños peppers (stems removed and sliced to your liking)
- 2 cups White vinegar (for the pickling process)
- 2 cups Water which helps cut the vinegar
- 1 Tbsp Sugar which is optional but helps enhance the flavor
- 1 Tbsp Salt Another (more crucial) flavor enhancer
- 1 teaspoon Garlic powder (for seasoning)
- 1 Tbsp Dried oregano (for seasoning)
- Start by sterilizing a 1-quart canning jar and its lid. You can do this by boiling it in water for 10 minutes.
- Next, you'll need to remove the stems from your jalapeño peppers. To do this, simply cut off the stem end with a sharp knife.
- Once you've removed the stems, slice the jalapeños to your preferred size and add the jalapeño peppers to the canning jar.
- In a small saucepan, combine the white vinegar, water, sugar, salt, garlic powder, and oregano.
- Bring the mixture to a boil, stirring the mixture until the sugar and salt dissolve.
- Carefully pour the mixture over the jalapeños and distribute it evenly.
- Use a wooden spoon to gently push the peppers down until you’ve submerged them in the pickling liquid.
- Place the lid on the canning jar, and screw it on tightly.
- Allow the jars to cool to room temperature.
- Next, store them in the refrigerator for at least one full day before enjoying them.
Tips & Tricks for Pickled Jalapeños
Pickled jalapeños are simple, but there are a few things to note when preparing them. Here are a few helpful tips and tricks to ensure the perfect batch of pickled jalapeños:
Make a Few Adjustments
If you want your peppers to be extra spicy, leave the seeds in. For a milder flavor, remove the seeds before pickling.
To get an even tastier pickled pepper, add a few slices of onion or garlic to the jar instead of just using garlic powder.
Improvise Where Necessary
If you don’t have white vinegar on hand, you can also use rice vinegar or apple cider vinegar. We recommend avoiding red wine vinegar due to its color, which will likely bleed into the peppers.
Additional Tips & Tricks
Try to use fresh jalapeño peppers that are firm and bright green for the best flavor. Avoid peppers that are soft, wrinkled, or have started to turn red.
Pickled jalapeños will last for several weeks stored in the refrigerator. When slicing jalapeños, ensure you use gloves, as the peppers can cause skin irritation. If you don’t have any available, you should wash your hands thoroughly after slicing.
Another slicing tip is to think about what you’d like to use your peppers for. If you’ll mostly use them for sandwiches or burritos, cutting them thicker is no problem.
However, if you want to use them for salsas, soups, or salads, slicing them thinner is ideal.
Nutrition Information of Pickled Jalapeños
One jalapeño pepper has only about four calories, making them a great low-calorie snack or toppings option. They’re also a good source of vitamins A and C, along with fiber.
The vinegar adds some calories to the pickled peppers, but it also provides some health benefits. Vinegar has been shown to help lower blood sugar levels, and certain kinds of vinegar are prebiotics, meaning they can promote beneficial bacteria and overall gut health.
The levels of sodium, potassium, and carbs in your jar will depend on how much pickling liquid you consume. If you’re watching your sodium intake, rinse the peppers before eating them.
These pickled jalapeños are similar to Qdoba’s, so you can look at their nutrition information for pickled jalapeños to get an idea of specific numbers.
If you’re looking for a versatile ingredient, topping, or snack that’s easy to make, try making these pickled jalapeños! This pickled jalapeños recipe is easy to follow and yields a delicious final product. The peppers come out slightly spicy, tangy, and crunchy—everything you could desire in a pickled pepper! You’ll be sure to enjoy them on all your favorite savory foods.
What other tips and tricks do you know for making a jar of pickled jalapeños? Let us know in the comments below!
My family of four enjoyed.
This was great I didn’t change a thing