Pickled Jalapenos

Have you ever had an excess of jalapenos (CSA box, anyone?)? Quick pickled jalapenos are one of our favorites. These pickled jalapenos are easy to make, they last for a long time, and they add a tasty kick to Quesadillas, Tacos, Bowls, and more! They’re delicious straight out of the jar.

You can make this tangy, hot, versatile condiment with just one pot and six ingredients. Ten minutes is required for hands-on work. We’ll show you how to do it!

Pickled Jalapenos: How to Prepare them

The base for these quick pickled Jalapenos is a rich and flavorful mixture of sauteed onions and garlic. Add cumin seeds to give it a taqueria twist.

We then add the classics for quick pickling: water, salt, and vinegar, to create brine. This tangy brine is poured over the jalapeno slices, softening them while maintaining a slight crispness. After resting for an hour, the jalapenos are infused with flavor. They’re ready to eat!

How Long Do Pickled Jalapenos Last?

Pickled jalapenos can be stored in the fridge for up to a month thanks to the brine made of salt and vinegar.


  • Remove the stems from 4 medium (green, red, or yellow) jalapenos and thinly slice them into rings. (4 medium jalapenos will yield about 2 cups or 200g).
  • Add more water if needed.
  • Half a small yellow or white onion, diced. (1/2 small onion yields about 2/3 cup or 90g)
  • Three cloves garlic, minced
  • Cumin seeds, 3/4 tsp ( optional).
  • 3/4 cup of water
  • 1/4 cup white vinegar
  • 1 tsp of sea salt


  • Add the jalapenos thinly sliced to a glass or mason jar (we recommend using a quart jar). Set aside. Avoid touching your face after touching jalapenos, and thoroughly wash your hands (or wear kitchen gloves if you wish).
  • Once hot, add oil (or water) and diced onion. Sauté for 2-3 minutes or until the onion begins to soften. Add oil (or water) and chopped onions, and sauté for 2-3 minutes until the onion starts to soften. Garlic and cumin (optional); continue to sauté for one minute or until fragrant. Avoid burning the garlic because it will become bitter.
  • Stirring constantly, bring the vinegar, water, and salt to a boil. Pour the mixture into the jar with the sliced jalapenos and stir. You can add more vinegar and water if the jalapenos don’t get fully covered.
  • Seal and refrigerate for at least one hour. As the marinade marinates, flavors intensify and deepen. After 24 hours, the best flavor will be achieved.
  • You can use it in quesadillas, Tacos, Bowls, Sandwiches, and Salads. Or, you can eat some right out of the jar to jump-start your digestion before eating! The pot will be kept in the fridge for 2 to 3 weeks. The product is not freezer-friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *