Pickled Jalapenos


If you ever look inside my fridge and notice that it’s lacking pickled jalapenos, then please call someone immediately, for I am not well. Like any good born and bred Texan, I’ll put jalapenos on anything and I simply can’t get enough of them. And pickled jalapenos are just the best, aren’t they?


Goya brand used to be my go-to in pickled chile needs, but recently I’ve started to do the dirty work myself. And I say dirty work in a tongue and cheek way, as pickling is so easy; it mostly just requires some fridge space and patience. And they are always worth the wait.


The difference between store-bought and homemade pickled jalapenos is quite vast – make them yourself once and you’ll find it difficult to go back to the grocery store jars. And frankly, that’s another reason I try to keep them on hand. If I find myself out when I need some and have to grab some from the store in a pinch, there will be groans and laments in my house. And not just from me!


I personally believe there are a million uses for pickled jalapenos. I will put them on tacos of all kinds, nachos, burgers, chili dogs, cheesy fries, chili, and on and on, which is why it’s so important to me to keep them around.


Also, have you ever set about making guacamole only to discover you forgot to get limes? (Surely that’s not just me.) Use some of the pickling liquid from the jalapenos instead. Sounds weird? Perhaps. But I promise you, it works in a pinch. And, minced pickled jalapenos can work in guacamole too, instead of raw chiles. Oh, and this same trick works for homemade tomato salsa! So hopefully I’ve convinced you to give these a go and jump aboard the pickling bandwagon if you’re not already there.


Source: adapted from Bobby Flay’s Burgers, Fries & Shakes by Bobby Flay

15 jalapeno chiles, sliced
2 cups red wine vinegar
2 cups white wine vinegar
2 tbs kosher salt
2 tbs sugar
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds

Place the jalapenos, in batches, in jars or tall deli containers that have tight-fitting lids.
Combine the red and white vinegars, salt, sugar, coriander, peppercorns, fennel, mustard, and cumin seeds in a medium saucepan. Bring to a boil over high heat. Cook until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool to room temperature.
Pour the mixture over the jalapenos, cover, and refrigerate. You need at least 24 hours, but I’ve found that it takes a good week for them to be really nicely pickled.

11 responses to “Pickled Jalapenos

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  2. When making pickled peppers, I add 2 sliced cloves of garlic to the bottom of each sterilized pint jar, and then pack the sliced jalapenos in. Instead of allowing the spiced vinegar solution to cool, I pour the still hot solution over the jalapenos, and then seal the jar. The hot solution seems to penetrate the peppers better, and makes a faster “pickle”. Refrigerate after they have cooled. The pickled peppers are a necessary condiment on most Southern tables. I always make at least 2 jars at a time, and when I go to open the last jar I know it’s time to do another batch. If you have any vinegar solution left over, it’s great to use with sliced beets too.

    • Texan New Yorker

      “Necessary condiment” – I love it! And I completely agree.

      Thanks for the tips! I will have to try your method sometime. It sounds very quick and convenient.

      I’m curious to try pickled beets, I hear so many raves about them. I must confess I’m new to beets. The only kind of beets served when I was a kid were the gelatinous canned kind, and I couldn’t stand them.

  3. I’m a fan of pickled banana peppers (you may call me a wimp, I’m cool with that) and I’m going to grow some this summer, since I’ve got jars of pickled peppers (spicier than I care for) put up last fall when hot peppers were winding their way into my kitchen like zucchinis in August.
    I’ve never done a fridge pickled pepper, though (and why not? I’ve done fridge-pickled eggs, cucumbers, beets, yellow squash and turnips) I always boiling water bath can them for the pantry.
    I’ll have to try this–thanks, Julie!

    • Texan New Yorker

      Thanks! I love pickled banana peppers too. I wish I lived closer to you, I’d come steal some of your homemade ones, which I’m sure are far and away better than store-bought!

      Did I read that correctly – you have pickled *eggs* before? How does that work? Hard-boiled I take it? That’s crazy, I’ve never heard of that before!

  4. I’m trying this one today. I also added a clove of garlic, and one ghost pepper……yes ghost pepper. These are going to light a few people up. Thanks for an easy delicious recipe.

    • A ghost pepper???!!!! OMG, you are a genius!! Why did I not think of that before?? I’m so glad you stopped by! I hope you enjoy them, we absolutely love this recipe.

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