Pickled Jalapeños 1

Growing up in Texas a staple in your weekly diet is Tex-Mex-I’m not kidding! There are a million Mexican restaurants to choose from and the first thing everyone does when they get back from vacation is hit one of these to get their fix. The week before school starts you cannot get into a Tex-Mex restaurant in Dallas without a 2 hour wait and yes people wait 2 hours to get a table.  The trick is to get a seat in the bar and a BIG margarita and WAIT. But, oh its so good and after a week away at the beach or in the mountains a big ole plate of enchiladas or fajitas is just the thing. And the one condiment that is served is pickled jalapeños.

In my house we eat pickled jalapeños on EVERYTHING! For breakfast on Green Chili Breakfast Casserole , Mini Sausage and Cheese Burrito Bowls , Weekday Migas … For lunch in Tortilla Soup , on a BBQ Bacon Cheeseburger, ….For Dinner on Mexican Lime Chicken , on Sloppy Joes or Easy Beef Taco Skillet Dinner , late night nachos…. they are put on everything or most of the time my older son will just eat them out of the jar.  These are his favorite thing to snack on-CRAZY! But, this was the child that sat in a high chair and ate hot sauce (salsa for those of you that don’t live in Texas) with a spoon. Needless to say I make a lot of these delicious little treats.

Yes, you can buy pickled jalapeños in a jar and they are great, but they are SO easy to make at home and don’t have all the preservatives you find in the jarred ones. You only need a few ingredients that you most likely have in your pantry-White Vinegar, Garlic Cloves, Salt, Sugar, Water and of course fresh jalapeños, but you can find those at any grocery store and a bag of about 20 cost around $2! The only tip I have is to use gloves when cutting the jalapeños. I don’t know what it is but once you cut peppers your fingers are drawn to you eyes to rub and DAMN that hurts! You will not touch your eyes all day but the minute you touch something like a jalapeño you just have to rub your eyes. So, I just use the disposable gloves I use for cleaning the house.  I get a giant box at Costco, of course the greatest place on earth:).

These need about 15 minutes to “pickle”, but the longer they sit in the fridge they better they get. They last about 3 months in the fridge, but a jar in my house usually lasts about 3 days!


Bright green when you put them in the pickling liquid.  They will turn a dark olive green once they sit for a few minutes.

Once they sit off the heat in the pickling liquid for about 15 minutes they turn a beautiful olive green.



Pickled Jalapeños

These little rings of gold are a staple in any Texas house! You can put them on practically anything to give it a little kick. 


  • 1 cup water
  • 1 cup white vinegar
  • 2-3 cloves garlic, peeled
  • 2 Tablespoons sugar
  • 1 Tablespoon Kosher salt
  • 8-10 fresh jalapeños, sliced-stems removed


  1. In a medium sauce pot combine water, vinegar, garlic, sugar and salt.  Bring to a boil and let the sugar and salt dissolve.  Add the sliced jalapeños. 

  2. Remove pot from heat and allow to sit for 15-20 minutes. 

  3. Using tongs place the jalapeños in a lidded jar.  Pour pickling juice in jar covering the jalapeños. Once cooled cover with the lid and place in the refrigerator. 

  4. You can eat right away or they store in the fridge for up to 3 months. 

Recipe Notes

For spicier jalapeños use only 1 Tablespoon sugar for less spicy use 3 Tablespoons. 



Needed Items