Pickled Whole Jalapenos: Easy, Versatile, and Perfect for Canning

Jump to Recipe

Pickled whole jalapenos are a fantastic way to preserve the vibrant heat and flavor of fresh jalapeno peppers while adding a tangy, zesty twist. This classic Mexican condiment is incredibly easy to make, requiring just a handful of ingredients and simple steps. With their bold taste, pickled jalapenos can elevate a wide variety of dishes, from tacos and nachos to sandwiches, burgers, and salads. Their versatility doesn’t stop at traditional Mexican cuisine; they can add a delightful kick to any meal needing a bit of spice.

One of the best things about pickled jalapenos is how well they lend themselves to canning. By preserving them in jars, you can enjoy the fresh, fiery flavor of jalapenos year-round. Canning not only extends their shelf life but also intensifies their flavors, making them even more delicious as they age. The process is straightforward, making it accessible even for those new to canning. With just a bit of effort, you can stock your pantry with jars of homemade pickled jalapenos, ready to enhance your culinary creations at any moment.

Whether you’re looking to spice up a dish, add some crunch to a sandwich, or just enjoy a tangy snack, pickled whole jalapenos are a perfect choice. This recipe will guide you through the easy steps to create these versatile pickles, ensuring you have a tasty and convenient condiment on hand. Enjoy the satisfaction of homemade pickles that bring a burst of authentic Mexican flavor to your kitchen.

Why you’re going to love our pickled jalapeno peppers

Here are a few reasons why you’ll love these pickled whole jalapenos:

1. Easy to Make: With simple steps and minimal ingredients, this recipe is perfect for beginners and seasoned cooks alike.

2. Bursting with Flavor: The tangy vinegar brine, combined with aromatic spices, enhances the natural heat and flavor of the jalapenos.

3. Versatile: These pickled jalapenos can be used in a variety of dishes, from tacos and sandwiches to salads and charcuterie boards.

4. Perfect for Canning: The canning process preserves their fresh flavor, allowing you to enjoy them year-round.

5. Customizable: You can adjust the heat level and add other vegetables or spices to suit your taste.

6. Convenient: Having jars of pickled jalapenos in your pantry means you always have a spicy, crunchy condiment ready to elevate your meals.

7. Healthy: Jalapenos are low in calories and rich in vitamins, making these pickles a nutritious addition to your diet.

Are pickled jalapeños the same as regular jalapeños

Pickled jalapeños are not the same as regular fresh jalapeños, though they start with the same raw ingredient. Here are the key differences:

1. Flavor: Pickled jalapeños have a tangy, slightly sweet, and savory flavor due to the vinegar brine and spices they are soaked in. Fresh jalapeños have a more straightforward, sharp heat and vegetal flavor.

2. Texture: Pickling softens the jalapeños, giving them a slightly tender yet still crunchy texture. Fresh jalapeños are crisp and firm.

3. Shelf Life: Pickled jalapeños are preserved and can be stored for longer periods, either refrigerated or canned for pantry storage. Fresh jalapeños have a shorter shelf life and need to be used quickly or stored in the fridge for a short time.

4. Use in Recipes: Pickled jalapeños are often used as a condiment or topping, adding a burst of tangy heat to dishes. Fresh jalapeños are used in cooking, salsas, and as raw garnishes, providing a more intense heat.

In summary, while pickled jalapeños and fresh jalapeños are the same peppers in their raw form, the pickling process transforms their flavor, texture, and shelf life, making them distinct in culinary uses.

Pickled Jalapeno recipes ingredients

Creating the perfect batch of pickled jalapenos is all about balancing flavors and textures. Let’s take a closer look at each ingredient and what it brings to the table.

Jalapenos (8-10 jalapenos; approximately 200-250 grams)

The star of the show! Fresh jalapenos provide the heat and crunch that make these pickles so addictive. Their natural spiciness is complemented by the tangy brine, creating a dynamic flavor profile.

Carrots (2 carrots; approximately 1 cup or 120 grams)

Sliced carrots add a touch of sweetness and a satisfying crunch. They balance the heat of the jalapenos and absorb the delicious pickling brine, becoming a tasty treat in their own right.

Onion (1 small onion; approximately 1 cup or 110 grams)

Thinly sliced onions add a mild sweetness and a bit of texture. They blend beautifully with the other ingredients, soaking up the tangy, spicy brine and adding depth to each bite.

Garlic (4-6 cloves; approximately 15-20 grams)

Garlic is a must for any good pickle. Its robust flavor infuses the brine and complements the heat of the jalapenos perfectly. Roughly chopped, it adds little bursts of garlicky goodness throughout the jar.

Olive Oil (2 teaspoons; approximately 10 ml)

A touch of olive oil helps to carry the flavors and adds a subtle richness to the brine. It also aids in sautéing the onions and garlic to release their flavors before pickling.

White Vinegar (1.5 cups; 360 ml)

Vinegar is the backbone of the pickling brine. Its acidity not only preserves the jalapenos but also adds a sharp, tangy flavor that enhances their natural heat.

Water (1 cup; 240 ml)

Water dilutes the vinegar slightly, balancing the brine so it’s not too acidic. This creates a perfect medium for pickling the vegetables while keeping the flavor profile well-rounded.

Salt (1 tablespoon; approximately 18 grams)

Salt is essential for pickling. It helps to preserve the jalapenos and enhances all the other flavors. Kosher or sea salt is recommended for its pure, clean taste.

Mexican Oregano (1/2 teaspoon; approximately 1 gram)

This herb adds a unique, earthy flavor with citrusy undertones that’s different from Mediterranean oregano. It brings an authentic Mexican touch to the pickles.

Cumin Seeds (1/2 teaspoon; approximately 1 gram)

Cumin seeds add a warm, slightly nutty flavor. They pair well with the jalapenos and other spices, creating a complex and aromatic brine.

Black Peppercorns (8-10; approximately 1 gram)

Whole black peppercorns add a mild spiciness and depth of flavor. They infuse the brine slowly, ensuring a subtle peppery note throughout.

Bay Leaf (1 leaf; optional)

A bay leaf adds a layer of aromatic flavor. It’s optional, but including it will give your pickles an extra depth that’s hard to beat.

Coriander Seeds (1 teaspoon; approximately 2 grams)

Coriander seeds bring a light, citrusy flavor that complements the jalapenos perfectly. They add a refreshing note to the brine, balancing the heat with their bright taste.

By understanding the role of each ingredient, you can appreciate how they come together to create a jar of pickled jalapenos that’s bursting with flavor and versatility. Whether you’re new to pickling or a seasoned pro, this recipe promises to deliver a delicious and satisfying result every time. Enjoy the tangy, spicy goodness that will elevate your meals and snacks to a whole new level!

Pickled Whole Jalapeno recipes

Tasty Pickled Whole Jalapenos

This easy pickled whole jalapenos recipe is a fantastic way to preserve fresh jalapenos while infusing them with a delicious blend of flavors. The combination of onions, garlic, bell peppers, and carrots with a tangy vinegar brine and aromatic spices creates a versatile and zesty condiment. Perfect for adding a spicy kick to your favorite dishes, these pickled jalapenos are simple to prepare and store well, making them a convenient addition to your pantry. Whether you’re a pickling novice or a seasoned pro, this recipe is straightforward and rewarding.

Note: makes a BIG batch of pickles (great for canning)

Pickled jalapenos ingredients

• 15 lbs (6.8 kg) blemish-free whole fresh jalapeno peppers
• 2 cups (480 ml) extra virgin olive oil
• 10 small white onions, sliced and separated into rings (approximately 1.25 lbs or 570 grams)
• 3 medium carrots, thinly sliced (approximately 1.5 cups or 180 grams)
• 2 red bell peppers, sliced (approximately 1.5 cups or 240 grams)
• 5 cloves garlic, chopped (approximately 15 grams)
• 2 teaspoons ground oregano, preferably Mexican (approximately 2 grams)
• 3 fresh bay leaves
• 2 tablespoons salt with iodine (approximately 36 grams)
• 3 cups (720 ml) distilled white vinegar
• 2 1/2 cups (600 ml) distilled water

How to make pickled whole jalapeno INSTRUCTIONS

1. Clean the jalapenos thoroughly and remove the stems.

2. Set them aside for now.

3. In a large, deep, heavy pot, pour in 1/2 cup of oil, ensuring the bottom is well coated.

4. Heat the oil until it is nearly smoking, then reduce or turn off the heat.

5. Add the onions, garlic, bell peppers, and carrots to the pot.

6. Stir just until the onions turn translucent, taking care not to brown any of the vegetables.

7. Mix in the oregano, bay leaves, and salt, stirring well to combine.

8. Pour in the vinegar and water, then bring the mixture to a boil, stirring frequently.

9. Keep boiling and stirring until the salt is fully dissolved, then add the remaining 1 1/2 cups of oil and bring back to a boil.

10. Stir in the jalapenos and then remove the pot from the heat.

11. Ladle the mixture into 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars), leaving 1 1/2 inches of head space.

12. Clean the rims of the jars, then seal them tightly.

13. Allow the jars to cool, then store them in a cool, dry place until ready to use.

Mexican pickled jalapenos recipe

TAQUERIA style Pickled Jalapenos with Carrots

Mexican pickled jalapenos, or “jalapeños en escabeche,” are a zesty and flavorful condiment made by pickling fresh jalapenos with carrots, onions, garlic, and aromatic spices in a tangy vinegar brine. This traditional recipe adds a spicy kick to a variety of dishes, from tacos and nachos to sandwiches and salads. Easy to prepare and perfect for canning, these pickled jalapenos bring a burst of authentic Mexican flavor to your pantry.

Mexican Pickled jalapenos Ingredients

• 8-10 jalapenos (approximately 200-250 grams)
• 2 carrots, sliced (approximately 1 cup or 120 grams)
• 1 small onion, sliced (approximately 1 cup or 110 grams)
• 4-6 cloves of garlic, chopped (approximately 15-20 grams)
• 2 teaspoons olive oil (approximately 10 ml)
• 1.5 cups white vinegar (360 ml)
• 1 cup water (240 ml)
• 1 tablespoon salt (Kosher or sea salt) (approximately 18 grams)
• 1/2 teaspoon Mexican oregano (approximately 1 gram)
• 1/2 teaspoon cumin seeds (approximately 1 gram)
• 8-10 black peppercorns (approximately 1 gram)
• 1 bay leaf (optional)
• 1 teaspoon coriander seeds (approximately 2 grams)

How to make Mexican pickled Jalapenos recipe Instructions

1. Rinse the jalapenos and cut off the stems. Peel and slice the carrots into 1/4-inch pieces. Quarter and thinly slice the onion. Peel and roughly chop the garlic.

2. Heat a splash of oil in a medium saucepan over medium heat. Sauté the onion and garlic for a few minutes.

3. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 1 teaspoon coriander seeds, and 8-10 black peppercorns. Optionally, crush the spices slightly. Powdered spices can be used if needed.

4. Add the jalapenos and carrots, sauté briefly, then pour in 1.5 cups white vinegar, 1 cup water, 1 tablespoon salt, and 1 bay leaf (optional). Simmer until the jalapenos turn army green.

5. Pack the veggies into two pint-sized Mason jars or one quart-sized jar. Fill to the brim with the vinegar mixture.

6. Let the jars cool, then cap and store in the fridge. They will develop full flavor after resting overnight and can be kept for several weeks.

Pressure canning jalapenos

Here are quick instructions for canning pickled jalapenos:

1. Prepare the Jars: Sterilize the canning jars by boiling them in water for 10 minutes. Keep them hot until ready to use.

2. Prepare the Lids: Simmer the lids in hot water (do not boil) to soften the sealing compound.

3. Fill the Jars: Pack the prepared pickled jalapenos and vegetables into the hot sterilized jars, leaving 1/2 inch of headspace at the top.

4. Add Brine: Pour the hot vinegar mixture over the vegetables, maintaining the 1/2 inch headspace.

5. Remove Air Bubbles: Gently tap the jars or use a utensil to remove any air bubbles. Adjust the headspace if needed.

6. Wipe Rims: Clean the rims of the jars with a damp cloth to ensure a good seal.

7. Seal Jars: Place the lids on the jars and screw on the bands until fingertip tight.

8. Process in Water Bath: Submerge the jars in a boiling water bath, ensuring they are covered by at least 1 inch of water. Process pint jars for 10 minutes.

9. Cool and Store: Carefully remove the jars and let them cool on a towel. Check the seals after 24 hours. Store sealed jars in a cool, dark place.

Enjoy your canned pickled jalapenos!

How to preserve jalapenos

Here’s a quick breakdown of how to preserve jalapenos:

1. Pickling: Pickling jalapenos involves immersing them in a vinegar-based brine along with spices and other vegetables like carrots and onions. The acidity of the vinegar helps preserve the jalapenos, keeping them crunchy and flavorful. Once pickled, store the jars in the fridge for short-term use or use a water bath canning method for long-term shelf storage.

2. Freezing: Jalapenos can be frozen whole or sliced. To freeze, wash and dry the peppers thoroughly, then place them in a freezer-safe bag or container. They can be used directly from frozen in cooking or allowed to thaw for fresh applications.

3. Drying: Drying jalapenos removes moisture and preserves them for a longer period. Slice the jalapenos into rounds or string them together with thread and hang in a dry, well-ventilated area. Alternatively, use a dehydrator or oven set to a low temperature until the peppers are completely dry. Store in an airtight container.

Each method has its advantages depending on how you plan to use the jalapenos. Pickling is great for preserving their crunch and tangy flavor, freezing maintains their fresh taste, and drying intensifies their heat and flavor for use in powdered form or as dried peppers.

Delicious pickled jalapeno peppers flavor variations

There are endless possibilities for delicious pickled jalapeno flavor variations and add-ins! Here are some ideas to spice up your pickled jalapenos:

Flavor Variations:

1. Sweet and Spicy: Add some sugar or honey to the brine for a sweet contrast to the spicy jalapenos.

2. Smoky Chipotle: Include chipotle peppers in adobo sauce or smoked paprika for a smoky, deep flavor.

3. Garlic Lover’s: Double up on garlic cloves or add roasted garlic for a rich, savory twist.

4. Citrus Zest: Add strips of lemon, lime, or orange zest for a bright, citrusy kick.

5. Herb Infusion: Experiment with fresh herbs like cilantro, thyme, or basil for a fragrant herbal note.

6. Fiery Habanero: Mix in some finely chopped habanero peppers for an extra fiery kick.

7. Tropical Twist: Combine jalapenos with pineapple chunks or mango slices for a sweet and spicy tropical flavor.

Add-Ins:

1. Onions: Red onions, thinly sliced, add color and flavor complexity.

2. Carrots: Julienne or thinly slice carrots for added crunch and sweetness.

3. Bell Peppers: Sliced red, yellow, or orange bell peppers for a colorful mix.

4. Radishes: Sliced radishes bring a peppery crunch to the pickles.

5. Cucumbers: Mix in cucumber slices for a refreshing twist.

6. Olives: Whole or sliced green or black olives for a briny flavor.

7. Peppercorns: Experiment with different types of peppercorns for varying levels of spiciness.

8. Mustard Seeds: Add mustard seeds for a subtle tangy flavor.

Techniques:

– Fermented Pickles: Use a fermentation process with saltwater brine instead of vinegar for a tangy, probiotic-rich option.

– Quick Pickles: Skip the canning process and make quick pickles for immediate enjoyment.

With these flavor variations and add-ins, you can customize your pickled jalapenos to suit any taste preference or dish. Whether you’re adding them to sandwiches, tacos, salads, or enjoying them straight from the jar, these pickles are sure to add a delicious kick to your meals!

What to do with whole pickled jalapeños

Whole pickled jalapeños are incredibly versatile and can be used in a variety of vegetarian dishes to add a tangy, spicy kick. Here are some delicious vegetarian ideas:

1. Stuffed Jalapeños: Fill whole pickled jalapeños with cream cheese or vegan cream cheese mixed with herbs, then bake until bubbly for a tasty appetizer.

2. Pickled Jalapeño Salsa: Chop whole pickled jalapeños and mix with diced tomatoes, onions, cilantro, lime juice, and salt for a quick salsa to serve with tortilla chips or as a topping for tacos.

3. Jalapeño Poppers: Stuff pickled jalapeños with a mixture of shredded cheese (or vegan cheese) and breadcrumbs, then bake until golden and crispy for a delicious snack or party appetizer.

4. Pickled Jalapeño Guacamole: Add chopped pickled jalapeños to your favorite guacamole recipe for a spicy twist. Serve with chips or use as a topping for nachos.

5. Pickled Jalapeño Quesadillas: Layer pickled jalapeños with cheese (or vegan cheese) between tortillas and cook until crispy and golden. Serve with salsa and sour cream or vegan sour cream.

6. Salads: Chop pickled jalapeños and add them to salads for a spicy kick. They pair well with greens, beans, avocado, and a tangy vinaigrette.

7. Sandwiches and Wraps: Slice pickled jalapeños and layer them in sandwiches or wraps for added flavor and heat. They go well with cheese, hummus, or grilled vegetables.

More tasty ways to eat pickled jalapenos

8. Stir-fries and Noodles: Chop pickled jalapeños and add them to stir-fries or noodle dishes for a spicy twist. They complement tofu, vegetables, and noodles well.

9. Pizza Topping: Slice pickled jalapeños and sprinkle them over pizzas before baking. They add a tangy, spicy flavor that pairs well with cheese and tomato sauce.

10. Cauliflower Wings: Serve whole pickled jalapeños alongside cauliflower wings or other vegetable-based appetizers for a spicy dipping sauce.

These ideas showcase the versatility of pickled jalapeños in vegetarian cooking, adding heat, tanginess, and flavor to a wide range of dishes. Whether you prefer them stuffed, chopped, or whole, pickled jalapeños are sure to elevate your vegetarian meals with a spicy kick!

What I’ve been making lately

• Easy potato mushroom casserole (vegan bake gratin)
• Spicy chinese noodles recipe: Easy Vegan Noodle Bowls
• Easy Homemade Mango Habanero Salsa (authentic recipe)
• Easy Pumpkin Curry recipe: best roast pumpkin curry
• Best Vegan Banh Mi (Crispy tofu bánh mì Chay recipe)

Pickled Whole Jalapeno recipes FAQ

More pickled chili FAQs

More canning recipes you might like

• Amish sweet pickles
• Pickled radishes
• Canned Dill Pickles

Tasty sides to serve with Easy pickled chilies 

• Greek salad
• Roasted brussels sprouts
• Sesame roasted potatoes
• Sweet potato fries
• Oven roasted potatoes 
• Dump sheet mushrooms and vegetables
• Colorful couscous salad

Breads to serve with Delicious Dairy Free Pickled Chilies

• Vegan garlic bread 
• 1 hour focaccia bread
• Easy Yeastless naan

Sauces, dips and gravy recipes you might like

• Béarnaise sauce
• Vegan aioli 
• Whiskey sauce
• Best vegan gravy
• Low carb keto salsa

DID YOU MAKE THIS EASY PICKLED CHILI RECIPE?

Please leave us a review in the comments below and let us know how it turned out 🙂