Easy Pickled Jalapeños

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We eat a lot of burgers in our house. Most commonly, it is these Truffle Salt Burgers that grace our table, after that, it depends on mood and what we have in the house.

Almost all of the burgers we eat share a couple of common things: we usually use lettuce in place of a bun, we eat them as a platter and we ALWAYS top them with hot peppers. Side note: I have really started to prefer organic leaves of Iceberg Lettuce for burger wraps. They are crisp, large enough to hold the burger and stand up to toppings.

After spending way too much money buying pickled peppers, I decided to start making my own. Making pickled jalapenos is ridiculously easy. You slice the jalapenos, cover with a simple brine and let sit for a day or so before you dive in.

We put these on everything and I bet you will too! Enjoy :)

Easy Pickled Jalapenos from www.EverydayMaven.comNOTES:

  • I like the sweet taste the apple cider vinegar imparts on the pickled jalapenos but you can substitute distilled white vinegar.
  • If you don’t have coconut palm sugar, you can use any granulated sugar you have. The least refined and processed, the better.
  • I bought this Silicone Slip-On Pour Spot with the intention of using it to transfer broth from my slow cooker. Unfortunately, it doesn’t fit the lip of my slow cooker so that isn’t happening but it’s coming in handy for things like this!

5.0 from 5 reviews
Easy Pickled Jalapenos
Serves: 24
  • 1 pound jalapenos, cleaned and sliced into rings
  • 1 cup + 2 Tablespoons apple cider vinegar
  • 1 cup + 2 Tablespoons filtered water
  • 3 Tablespoons coconut palm sugar
  • 2 Tablespoons kosher salt
  1. Thoroughly wash jalapenos. I like to put them in a colander or directly in my sink and spray with my homemade veggie wash. Rinse well and transfer to a cutting board. Trim ends and slice jalapenos into evenly sized rings. If you have food prep gloves, this is the perfect time to use them. If not, be careful not to touch your face (especially your eyes!) until you have washed your hands very well.
  2. Transfer jalapeno rings to a mason jar or other glass jar with a tight sealing lid.
  3. Combine apple cider vinegar, water, palm sugar and kosher salt in a small saucepan. Place over medium heat and heat, stirring constantly, just until sugar and salt are dissolved. You do not need to bring this to a boil, you only need to dissolve the solids.
  4. Pour liquid over jalapeno rings until they are completely submerged. Allow to cool completely (an hour or two), then cover and place in refrigerator. The jalapenos are ready to eat after 24 hours but get better the longer they sit. Enjoy!

Easy Pickled Jalapenos from www.EverydayMaven.com

Total Shares 1.1K

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  1. Rhonda Stenersen says

    Do I need to make sure the liquid is hot (not boiling) when I add to the peppers or can it be warm/cool? My Grandson made these last night but the liquid was on the luke warm side when added. Just wondering if it makes a difference to the pickling effect? I made a batch last week and added it right from the stove top. Grandson ate 8 slices on his sandwich at lunch and then topped or should I say piled (maybe 15?) them on his tostada at dinner! Even the big boys can’t do that! He couldn’t get enough! Love this recipe and the ease of it!

      • Rhonda Stenersen says

        It seemed to turn OK. I was just a little concerned about the safety/finished product. Guess I could have heated it back up but he wanted to do this by himself and decided to wait to pour the liquid so he wouldn’t get burned.They get better of course with each passing day. He sliced 2 pounds of peppers so we ended up with 1 quart jar and 3 pints. One has been demolished while the 4 of us played board games!! He’s been happy in the kitchen most of his life…all of 10 years and has had a taste for all things hot (wasabi & peppers) since he was about 3 or 4 yrs old. Thanks again. Love the crunch and flavor!

  2. Tim says

    I’ve made these twice now, and they are great – easy too. Our jalapeno bushes are going wild this year, so I’ve got plenty of fresh peppers to pickle! Thanks!

  3. Scott says

    Ha! they were even hold over plants that never died over the winter from last year. I just replanted them in another location and have been getting peppers all summer. Never knew you could do that. Not even sure of all of the kinds so I have a nice mix in the jar.

    • Karen says

      I grow my tomatoes and pepper plants in large pots then when it gets cold I bring them in and put them in my sun room. During the winter I do have to cut them back other wise the branches get very long. Then in the spring when it is warm enough I take them back outside.

      The tomato plants lives about two years doing it this way. The pepper plants about 7 years, my husband and neighbor said the peppers kept getting hotter the next year.( since I don’t like hot stuff I can’t tell you if they do or not)

  4. Scott says

    You should change the name to “super” easy. These are so good. I had a bunch of peppers on my plants and didn’t know what to do with them. Then I saw this and figured it’s a great way to extend their life. The “juice” could not have been simpler. Sliced up the peppers and last night and pickled overnight and they were great with a couple of sausages tonight for dinner.

  5. Sharon says

    I have made these twice now and LOVE them! I will never buy the ones from the store again! Thanks!

  6. says

    These are so on my list to make this summer once the farmer’s market has peppers, meanwhile I’m saving the recipe. I have been wanting to make simple homemade pickles for a long time, and I know the macho boys in my household will take to this pickled jalapeno idea!
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