These delicious pickled jalapeños are made using fresh ingredients from the garden: jalapeños, onions, carrots, and garlic. Sliced thin and packed a tart brine, the pickled peppers stay crisp and full of flavor! They are a wonderful addition to so many dishes and add a spicy punch to your favorite meals!
Use my tips and tricks for keeping them crunchy and making the most out of your garden harvest! If you need a few more jalapeño recipes, be sure to check out my jalapeño jelly and candied jalapeño recipe too!
This post is sponsored by the makers of Ball® home canning products.
This deliciously spicy jalapeño recipe is the perfect way to quickly and easily preserve your garden harvest for you to enjoy all year long! Each jar is filled with carrots, onion, garlic and of course jalapeños.
Much like candied jalapeños, pickling jalapeños is a preserving method used to make the most out of your harvest. Maybe you have a garden full of jalapeños, or a generous friend that has gifted you more peppers than you know what to do with! If so, you’ve come to the right place!
I have quite a few jalapeño recipes that you can make to enjoy them all year long! If you like a spicy sweet combo, be sure to try the Candied Jalapeños. They’re totally addicting! Now if you really love that sweet and spicy combo, give Jalapeño Jelly a try, it makes a great hostess gift or quick and easy appetizer.
Ready to get pickling? Let’s go!
What are Pickled Jalapeños?
Pickled Jalapeños are made with fresh jalapeños and often include carrots, onion, and garlic. The vegetables are preserved in a brine made of water, vinegar, sugar, salt, and herbs. The vinegar acts as the main preserving agent in the brine and creates the yummy tangy “pickled flavor” that we all know and love!
Check out my blog post about quick picking vegetables if you’re interested in learning more! It’s full of helpful tips and more information!
- Jalapeños: Fresh peppers are the base of this recipe. Sliced thin and perfect for snacking or adding to a variety of dishes.
- Carrots: Adds color and flavor to the preserves. I love using heirloom carrots for even more color!
- Onions: The perfect companion to peppers! I like using white onions, but yellow or purple work as well.
- Garlic: Adds flavor to the preserves.
- Vinegar: Use 5% White Distilled Vinegar when making pickles for preserves (unless otherwise noted in the recipe). This is the main preserving agent in the recipe and shouldn’t be substituted.
- Salt: Pickling salt is recommended because it doesn’t contain additives that can cause a murky color in the brine.
- Sugar: balances out the tartness of the vinegar and saltiness of the brine. Overall rounds out all of the flavors!
How to Make Pickled Jalapeños
- Prep the Jars: Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Prepare the vegetables: Put on gloves, and cut peppers in half lengthwise; remove seeds. Cut halves in half lengthwise to create long strips. Place jalapeño strips in a large bowl. Add onion and carrot; toss well.
- Make the brine: Combine the vinegar, salt, sugar, and water in a sauce pan. Bring to a boil.
- Make the pickled peppers: Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace and completely covering the vegetables. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight.Place jar in boiling- water canner.
- Preserve: Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight.Place jar in boiling- water canner. Process (adjusting for altitude), then remove set aside. Check each jar’s seal after 24 hours (the lid should not flex when center is pressed). Store in a cool dark place until ready to enjoy. Refrigerate once opened.
Tips for Making Crunchy Pickled Jalapeños
- Select the most fresh vegetables: a common misconception about canning and preserving is that you can use fruit and vegetables that are past their prime. This actually isn’t the case. For crisp pickles and bright flavorful preserves, you should always select the most fresh and “prime” produce.
- Use a product like Ball® Pickle Crisp® (calcium chloride): I like keeping a jar of this on hand for all of my pickle recipes. It is a quick and easy way to keep pickled veggies crunchy!
Pickled Jalapeño FAQs
If using a preserving method, such as a water bath, the pickled jalapeños can be stored unopened in a pantry or cupboard. Once opened, they should be stored in the refrigerator, covered for up to 3 months.
You can enjoy pickled jalapeños within an hour of canning them if you’re in a pinch. However, the flavor deepens over time so letting them rest for a minimum of 24 hours is recommended, a week will be even better!
Like all other preserved, jars of pickled peppers should be stored unopened in a cool dark place. A cupboard, basement, or pantry is a great spot.
Once opened, store in the refrigerator. Cover jars with a lid and ensure the vegetables are fully submerged in the brine to prevent discoloration and preserve the taste.
Pickled jalapeños that are canned using a preserving (water bath) method will last up to 18 months unopened in a cool dark space. Once opened, they will last 2-3 months in the refrigerator.
The short answer is that sometimes yes and sometimes no. Ever get a super spicy jalapeño and think, wow that was a spicy one! Or vise versa? Some peppers are just more spicy than others.
To make your pickled jalapeños more spicy, leave some (or all) of the seeds in. To make them a bit less spicy, remove all of the seeds before pickling.
Now that you know how to make pickled jalapeños and have read my tips and tricks for keeping them crisp – it’s time to start slicing! I hope you enjoy this recipe, if you do, be sure to come back and leave a five star review! Check out my other preserving recipes like orange marmalade, pickled radishes, and pickled plums!
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
- 3 1/2 lb. 1.6 kg jalapeño peppers, seeded and quartered
- 1 cup 250 mL thinly sliced white onion
- 2 large carrots thinly sliced
- 2 1/2 cups 625 mL white vinegar (5% acidity)
- 2 1/2 cups 625 mL water
- 2 Tbsp. 30 mL Ball® Salt for Pickling & Preserving
- 1 Tbsp. 15 mL sugar
- 6 garlic cloves crushed
- Ball® Pickle Crisp optional
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Put on gloves, and cut peppers in half lengthwise; remove seeds. Cut halves in half lengthwise to create long strips. Place jalapeño strips in a large bowl. Add onion and carrot; toss well.
Combine vinegar and next 3 ingredients in a large stainless steel or enameled saucepan. Bring to a boil.
- Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight.
- Place jar in boiling- water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours.
- Check lids for seal, they should not flex when center is pressed.
This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.