Pickled Jalapenos & Onions
Homemade Pickled Jalapenos & Onions add a wonderful spicy, tangy flavor and crunchy texture to anything you add them to! These pickled peppers and onions are the perfect addition to your condiment bar for sandwiches, tacos, burgers, brats, and more!
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Welcome to one of my most-made recipes, Pickled Jalapenos & Onions!
This recipe is literally on repeat in my house because my family is comprised of chileheads that add these spicy pickled goodies to everything.
Once you see how easy it is to make these pickled peppers, you’ll never buy another jar of them from the store again!
Pickled Jalapenos are also super inexpensive to DIY.
Plus, they’re a great way to use up your jalapeno harvest when you have a whole bunch ripen at the same time!
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Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Jalapeno
- Onion – I use a white or yellow onion
- Garlic
- Pickling/Canning salt
- Water
- White vinegar
- Black peppercorns (optional)
- Dried bay leaves
How to make this recipe
- Add the seasonings (not the salt) sliced jalapenos, garlic, bay leaves, and onions to your pickling/canning jars.
- Make the pickling brine on the stove by bringing the water, vinegar, and pickling salt to a boil.
- Pour the pickling brine into a liquid measuring cup to avoid burns and pour it over the jalapenos and onions in the jars.
- Wait for them to cool before placing the lids, then keep them refrigerated.
How to use Pickled Jalapenos & Onions?
You can use these pickled peppers and onions on a variety of foods. Some of our favorites are:
- Burgers
- Hot dogs/brats
- Sandwiches
- Slow Cooker Spicy Chipotle Chicken Chili
- Tacos
- Nachos
- Pizza
- Quesadillas
- BBQ platters
Can you make the pickled jalapenos & onions less crunchy?
Yes! You can make the jalapenos and onions softer by blanching them in the pan with the pickling brine.
The longer you blanche them, the softer they will get.
If you want them crunchy, follow the recipe card as directed.
Are pickled jalapenos and onions healthy?
These pickles are naturally vegan, fat-free, gluten-free, and low in calories.
The brine does contain sodium from the salt used to pickle the produce, so if you’re sensitive to sodium, consume in moderation.
How long are these pickled jalapenos good for?
Pickled jalapenos should last 1-2 months in the fridge.
Are pickled jalapenos and onions spicy?
Yes! The jalapenos are nice and spicy and the onions that are pickled with them become spicy too!
To make them less spicy, remove the seeds and membranes from the jalapenos beforehand.
Looking for more jalapeno recipes? Here are some favorites:
- Cheddar Jalapeno Taco Cheese Ball
- Jalapeno Paloma Cocktail
- Slow Cooker Jalapeno Popper Chicken (shown below)
- Jalapeno Hot Sauce
- Jalapeno Lime Shrimp (great in quesadillas)
Know a spicy food lover? A jar of pickled jalapenos makes a great gift!
So does a digital pickle cookbook! My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location!
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
NOTES:
- Need pickle jars? To make spears, I like these large, wide mouth jars. To make pickle chips, I like a smaller jar. You can get them HERE from Amazon.
Pickled Jalapenos & Onions
Equipment
- sauce pan
Ingredients
- 9-11 jalapenos sliced into rings
- 1/2 white or yellow onion sliced
- 1.5 cups water
- 1.5 cups white vinegar (bottle should say 5% acidity)
- 2 garlic cloves
- 2 dried bay leaves
- 1 tbsp pickling/canning salt
- 1-2 tsp. black peppercorns optional
Instructions
- Bring water, vinegar, and pickling/canning salt to a boil in a small sauce pan. Once salt has dissolved, turn off heat. Pour the pickling liquid into a liquid measuring cup (to help prevent burns).
- Divide the jalapenos, garlic, and bay leaves equally in your two pickle jars. Also add the peppercorns if you're using them.
- Take slices of onion and push them down around the sides of the jar - this will help them stay down in the pickling liquid. Use as much onion as you desire.
- Pour the pickling brine over the jalapenos and onions. Let sit on counter until room temperature, then put lids on and store in refrigerator for 1-2 months.
Notes
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
