Homemade Pickled Jalapeno Peppers To Add Flavor [Recipe]

Making these homemade pickled jalapeno peppers was one of the best ideas I had. Now I use these jalapenos any time I cook a Mexican dish or want to add heat without the trouble of going out to the store. I love the flavor of sour and heat, as it combines perfectly to create balance.

Homemade Pickled Jalapeno Peppers Are The Best Topping For Your Meals

Why pickle jalapenos?

I like pickling all sorts of foods, including jalapenos, but I never expected these flavors to come through. For this dish, I use white vinegar, canning salt or non-iodized salt, dried oregano, and of course, jalapeno peppers.

Photo of text area that says "Homemade Pickled Jalapeno Peppers To Add Flavor, vegan and gluten-free, 5 simple ingredients, makes 1 jar, ultimatefoodpreservation.com" followed by a top view photo of pickled jalapeño in a clear glass jar

You can use other kinds of peppers. Serrano or habanero can work too, but keep in mind that they have a different level of heat. As for the white vinegar, I like to use apple cider vinegar too, but you can try whichever works. The oregano is purely to add seasoning, but you can skip it, or add dry parsley, dry cilantro, or red pepper flakes.

First, I make the brine by combining the vinegar, water, salt, and oregano. I let this all boil so that the liquid absorbs all the flavors. I then place my clean peppers in a jar, and sometimes I add a garlic clove for extra flavor.

Once my peppers are set, I add the brine and leave ¼ inch of headspace so the liquid can expand. As always, I process my jars for about 15 minutes, and I suggest you do this as well, to avoid contamination.

All you have left to do is wait, but it is worth the wait. If you don’t like heat, don’t worry, these homemade pickled jalapeno peppers aren’t too spicy, and they have other flavors that make your meal better.

Use these jalapenos any time you want to change things up in a meal, such as Spanish rice, or tacos. 

Homemade Pickled Jalapeno Peppers

Recipe by Gillian Lightman


  • Jalapeno pepper

  • 3 cups (720 ml) white vinegar

  • 1 1/2 (360 ml) cups water

  • 3 tbsp canning salt

  • 1 tsp dried oregano


  • Create brine by mixing vinegar, water, salt, oregano then bring to boil.
  • Wash peppers then arrange them in jar.
  • Pour brine into jar, leave 1/4 inch (6 mm) head space.
  • Apply lid and ring.
  • Process for 15 minutes. (Adjust for altitude)


  • Add a clove of garlic in each jar if you want to spice it up.