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The Best Jalapeno Pickle Recipe (Easy and Delicious!)

Quick & Easy Jalapeno Pickles

Meg van der Kruik
Whether you’re a seasoned canner or a novice preserver, the key to a successful pickle is the pickling liquid. Our Jalapeno Pickle recipe has a brine that is seasoned with herbs like bay leaf, thyme, garlic, coriander, peppercorns, and lavender. For a truly unique take on pickled peppers.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 1 day
Course Side Dish
Cuisine American, Mexican
Servings 2.5 pints
Calories 109 kcal

Ingredients
 
 

  • filtered water
  • distilled white vinegar
  • Sugar
  • Salt
  • 2 bay leaves
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4 sprigs of fresh thyme
  • 3 cloves of garlic smashed
  • 2 tablespoons peppercorns I use a mix of different colors black, white, pink or green
  • 1/4 teaspoon dried lavender buds optional
  • 1 - 2 pounds jalapeno peppers

Instructions
 

  • Thinly slice the peppers and pack them into glass jars until there is no more space. If you would like to leave the peppers whole and slice later you can do that as well just make sure that the jar is packed really tight.
  • Once the peppers are packed in the jar cover them with filtered water. Pour the water into a large measuring glass and make note of how much you have.
  • Pour out exactly half of the water and replace it with Heinz distilled white vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of the water and vinegar mixture. This is your pickling liquid.
  • Place the pickling liquid and the remaining ingredients into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Let the liquid cool for a few minutes and then remove the thyme springs and bay leaves.
  • Pour the pickling liquid over the peppers stopping ½ inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rim with a clean towel and screw on the lid.
  • Let the pickles rest for a few hours to cool and then shake the jar to distribute the spices evenly. The spices will settle as the pickles sit in the fridge so turn the jar every few days to let the spices redistribute.

Notes

Pickled Jalapeno Peppers will keep in the fridge for up to 2 months.

Nutrition

Calories: 109kcalCarbohydrates: 24gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 21mgPotassium: 755mgFiber: 6gSugar: 10gVitamin A: 1865IUVitamin C: 265mgCalcium: 98mgIron: 4mg
Keyword jalapeno pickle recipe, Jalapenos, pickled peppers
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