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Whether you grow your own jalapenos in the home garden or buy fresh jalapeños from the farmer's market or grocery store, making pickled jalapenos is an easy way to use up an abundance. This easy quick pickled jalapenos recipe can be whipped up in minutes and added to just about any dish for a bit of heat, plus they're so much tastier than a store-bought jar!

The pickling liquid comes together quickly using ingredients you probably already have on hand in the pantry, and even if it's your first time making pickled anything, you can go wrong with this recipe. So skip the canned jalapeño slices and make these fresh at home!

Why Pickle Jalapeno Peppers

There are many benefits to pickling vegetables, even in the age of modern refrigeration. Pickling was very popular in pre-refrigeration days as a way to preserve vegetables and fruits to extended shelf life, but there are many more benefits to learning how to pickle.

1. Preservation and Versatility: Pickling extends the shelf life of peppers, making them a flavorful addition to various dishes year-round. Plus, you won't be letting a large harvest go to waste. 
2. Flavor and Nutrition: Enhances taste while retaining nutrients like vitamins and antioxidants. We actually prefer the flavor of pickled jalapenos to fresh in some dishes, like baked bread. 
3. Customizable and Digestive Benefits: Allows personalized flavors and supports gut health through vinegar-based brines. Just like fermented foods like sauerkraut, there is gut health benefits to eating pickled foods. 

If you've never grown your own jalapenos, it's incredibly easy. See my full tutorials for Tips for Growing Peppers from Seeds and How to Grow Jalapeno Peppers in Containers for full instructions and step-by-step tutorials. 

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Ingredients for Quick Pickled Jalapenos

Not sure what you'll need to make this quick pickled jalapeño recipe? Here are the pantry staples needed for the pickling process:

• 1 pound fresh jalapeño peppers
• 1 ½ cups white vinegar (apple cider vinegar or another variety can be used as well)
• 1 ½ cups water
• 1 Tablespoon salt (I love using mineral salt but sea salt or pickling salt can also be used)
• 4 Tablespoons honey (I love this Nate's Raw and Organic Honey)

Here are the kitchen supplies and utensils you'll need to make these homemade pickled jalapeños:

• Cutting board
• Sharp paring knife
• Latex gloves (optional, but helpful)
• Quart mason jar (or two pints)
• Canning funnel

Quick Pickled Jalapeno Recipe

Here's your step-by-step to making these delicious jalapenos:

1. Begin by washing your fresh jalapenos making sure there is no dirt or debris on them. Lay jalapenos on a clean dishtowel. 
2. Add vinegar, water, and salt to medium saucepan. Heat over high heat until boiling. (Keep your eye on it.) 
3. While vinegar/water mixture is heating up, slice jalapenos to desired thickness and pack sliced jalapeños into your mason jar or jars. 
4. Once vinegar mixture is boiling, stir in honey and keep stirring until completely dissolved. 
5. Place canning funnel on top of the mason jar or other glass jar and pour in hot vinegar. Allow peppers to settle and add more vinegar until peppers are completely covered. 
6. Allow jar to cool on counter top with lid offset. 
7. Once cool, place lid on jar and store in the fridge for up to six months. 

What if you want to store your pickled peppers longer than just six months in the fridge? You can can them! Let's see what you'll need to do to can these spicy peppers. 

How long will pickled jalapenos last

There are a few factors to consider when storing your pickled jalapenos. 

• If store immediately in the fridge, pickled jalapenos should last up to six months. Hopefully they won't last that long!
• For longer term storage, consider preserving them via canning. See instructions below. Canned pickled jalapenos should last a year or more if stored in a cool, dark pantry. 

How to Can Pickled Jalapenos

If you want to can your peppers to last longer, here are a few adjustments to make to the above recipe:

• Sterilize mason jars and pack the sliced jalapenos in them while the jars are still warm. 
• Pour the hot brine over the top of the peppers, leaving a one inch headspace.
• Use a chopstick to make sure there are no air pockets around the peppers. 
• Secure the lids on top of each jar until they are fingertip tight. 
• Use a jar lifter to place jars in a water bath canner and process for 10 minutes. 
• Once jars come out of the canner, allow to sit for 24 hours before being stored in the pantry, double-checking that your lids have sealed. 
• Label the lids with the contents and date.

Pickled Jalapeno Variations

Want to vary how you pickle your fresh peppers? Check out any of these variations for pickled jalapeno peppers:

• Add in whole, peeled garlic cloves for a great addition your brine. Plus, those cloves of garlic will be delicious, too!
• Have a combination of peppers by using jalapeno, banana, or serrano for a fun pepper mix. Adding banana peppers will bring the overall heat level down.
• Substitute sugar for the honey if you'd like a sweeter pickled jalapeno. 
• Add pickling spice in with your jalapenos. Purchase a store bought pickling spice, or add your own using mustard seeds, allspice, and/or coriander seeds.

Ideas for using pickled jalapenos

Not sure what to do with your pickled jalapenos after you have made them? Here are some of our favorite ways to use them!

• Topping for tacos, burritos, and nachos.
• Add into your baked goods such as bread, corn muffins, and more! See my recipe for Jalapeno Cheddar Bread for an easy make at home bread. 
• Add to soups and chili or your favorite dishes for added spice.

Do you have more ideas for how to use pickled jalapenos or variations for this easy recipe? Be sure to leave a comment below and share!