How to Make Pickled Jalapeno Peppers

Written by andrine redsteer
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How to Make Pickled Jalapeno Peppers
Pickled jalapeño peppers can be used as a condiment or eaten straight out of the jar. (bunch of green jalapeño peppers image by Elena Moiseeva from

Pickled jalapeño peppers, otherwise known as Escabeche, originated in Mexico. Jalapeños are wonderfully mild after they've been pickled and can be used in a variety of ways. They're often used as a condiment in Mexican cuisine; pickled jalapeños add a bit of acidity, which serves to cut the richness of cheese and other dairy products commonly found in Mexican dishes. Once they've been through the pickling process, jalapeños can be eaten within 3-4 days, but can keep--if refrigerated--for as long as two months.

Skill level:

Things you need

  • Jalapeño peppers
  • Water
  • Vinegar
  • Pickling spices
  • Sugar
  • Pickling jars

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  1. 1

    Wash the peppers and leave the stems intact. If you are using whole jalapeños, prick the outer membrane before placing them in a sterilised pickling jar; this allows the pickling spices and vinegar to penetrate the peppers. If you prefer your pickled jalapeños sliced, wash the peppers and slice them before placing them in the pickling jar; there's no need to keep the stems for this version, so discard them.

  2. 2

    Place the vinegar, water, sugar and pickling spices in a sauce pot and bring it to a boil. The most common pickling spices are black peppercorns, bay leaves, garlic and salt. Pour the hot pickling liquid over the jalapeños in the pickling jar. After you've placed the lid on the jar, give it a good shake; this allows the spices to penetrate the peppers and ensures an even distribution of the spices.

  3. 3

    Refrigerate the peppers in a pickling jar with a tight lid. They can be eaten within 3 to 4 days; however, if you prefer a softer texture, let them refrigerate for at least a week. Shake the jar if you notice that the pickling spices have settled to the bottom.

Tips and warnings

  • When you're piercing the jalapeños' membrane, you can use a needle instead of a knife to protect your skin from the capsaicin.
  • For a recipe calling for a 794gr jar, here's a list of ingredient amounts: 312gr-340gr of jalapeños, 1 cup of water, 1 cup of vinegar, 2 bay leaves, 1 tbsp peppercorns, 2 tbs. coarse sea salt, 3 cloves of garlic (lightly crushed) and 1 tsp sugar.

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