Pickled Jalapenos
Recipe by Chef Heidi Fink
Heidi Fink

Pickled Jalapenos

  • Prep time 20 mins
  • Cook time 20 mins
  • Ready in 40 mins
  • Yield 2 cups

Homemade pickled jalapenos are dead easy to make, and SO delicious. Spicy, tart, and salty, these are the perfect toppers for nachos, tacos, chili, grilled cheese sandwiches, you name it. They last for weeks ​in the fridge without any special procedures. They do get a bit less spicy as time goes on, so don’t make too much at a time if you like them really spicy. I love having these on hand to add pizzazz to all kinds of meals.



  1. Mix together the white vinegar, water, sugar, and salt in a small pot and bring to a boil. Set aside.
  2. Meanwhile, rinse and slice the jalapenos into thin rounds, keeping the seeds and membranes. If you have a mandolin, the slicing will go very fast. TIP: I always wear disposable latex gloves when handling a lot of chilies to protect my hands from capsaicin, the compound that makes chilies spicy.
  3. Place the sliced jalapenos in a mason jar.
  4. Pour the warm vinegar mixture over.

Let sit for at least 20 minutes before serving. Store in the refrigerator.

Pickled jalapenos will last at least 8 weeks in the fridge.



Use the same method and pickling brine to pour over thinly sliced red onion for fabulous bright pink pickled onions!

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