Pickled Jalapeños

March 19, 2010
Pickled Jalapeños

For weeks, nay months, almost a year (without any exaggeration), I’ve been looking for jalapeños in Bombay. On the rare occasion that I did find them, they looked as if they were sitting in the cling film wrapped box for weeks before they reached my hands. Yesterday while shopping at a supermarket, I was thrilled to find some jalapeños. And this time they were actually fresh!

Pickled Jalapeños

Ever since I was introduced to pickled jalapeños years ago, I’d religiously buy a bottle every few weeks and make sure that I’d never run out of them. I especially love eating them in sandwiches, so slicing the jalapeños before pickling is more convenient. If you’d like, you can pickle them whole (just like I left the red one in the jar). When leaving them whole, the outter membrane needs to be pierced for it to absorb the pickling liquid. A nifty tip from my grandma for handling chillies so that you don’t end up with burning hands: Instead of using a knife that will result in squirts of the Capsaicin, use a needle to cut through the membrane, while you hold the chilli by its calyx.

This recipe fits perfectly in an 820g jar. If you’re using anything else, I suggest you first pack it with all the jalapeños and then add water until it reaches the brim. Now strain this into a measuring jug and this will give you the exact quantity of pickling liquid you need. Throw out half of it and replace it with vinegar. I found this method on Michael Ruhlman’s blog and I think this is just genius, and you will not need a recipe for pickling ever again if you remember theRatio (pun intended). All you need to do is add spice, flavour, and seasoning to this vinegar mixture.

Pickled Jalapeños

Pickled Jalapeños Recipe

330g, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns (I used pink because I like colour)
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

  1. Pack the jalapeños in a glass jar.
  2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
  3. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
  4. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
  5. Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.


  • Reply Memoria March 25, 2010 at 10:13 AM

    First of all, I'm so glad you spelled "jalapeños" correctly! haha Secondly, this looks fantastic! What a great idea to pick jalapeños. Thank you for sharing this information.

  • Reply Neel | Learn Food Photography March 25, 2010 at 11:01 AM

    Wonderful photos Shaheen. Specially the four-in-one photo. Liked the bright colors. Top view makes and interesting photograph in this case.

    Was this (second photo) taken in Natural light? The white balance seems to be perfect and colors are very close to the true colors.

    In the second photo, the top right photo is specially appealing. Love the jar covered with peppercorn and jalapeños peeking from them makes an interesting photograph.

    Thank you for sharing Shaheen.

    • Reply Tommi November 23, 2011 at 8:46 PM

      I agree! Beautiful photography! Makes it very appetizing! Should go into a cookbook!

  • Reply Parita March 25, 2010 at 10:26 AM

    Oh i love them, i just bought a bottle last week, love them in sandwiches and now even pasta salads!

  • Reply Sook March 25, 2010 at 10:26 AM

    Mmm delicious!

  • Reply MaryMoh March 25, 2010 at 10:32 AM

    This look very delicious. I would really like this with fried rice or fried noodles. That's how we eat in Malaysia. Thanks for sharing.

  • Reply princess5409 March 25, 2010 at 10:34 AM

    Great recipe. I like Jalapenos in my sandwich too so next time i run out I'll pickle my own. Have you tried masala stuffed jalapenos? They are lovely too.

  • Reply VeggieWiz March 25, 2010 at 10:54 AM

    those look beautiful! bet they taste much better than the bottled ones!!

  • Reply fazela March 25, 2010 at 12:06 PM

    Wow! I just pickled some peppers and pearl onions few days ago. Isnt pickling a lot of fun??

  • Reply Nalini March 25, 2010 at 12:18 PM

    Hi Shaheen. Thanks for posting the recipe. Can I use rice vinegar instead of apple cidar vinegar here. What do you think? Thanks

  • Reply The Purple Foodie March 25, 2010 at 12:59 PM

    I love how the same ingredients are used in different parts of the world! I must try it with fried rice the next time.

  • Reply The Purple Foodie March 25, 2010 at 1:01 PM

    Oh that sounds so interesting! I'd love to try that next time.

  • Reply The Purple Foodie March 25, 2010 at 1:03 PM

    Hey Neel! Thanks for your note. All the photos are taken in natural light (I have surprised myself here!).

    I really appreciate your analysis of the photos. I am always unsure weather the photos I take are good enough or not..

  • Reply The Purple Foodie March 25, 2010 at 1:03 PM

    Oooooh pearl onions! I know what I'm pickling next!

  • Reply The Purple Foodie March 25, 2010 at 1:03 PM

    Hey Nalini! I guess you can use any vinegar you like. I just like the taste of cider vinegar a lot. I've never tried rice vinegar.. so curious to know what it'd be like?

  • Reply infopediaonlinehere March 26, 2010 at 11:19 AM

    its a great idea to pickle jalapenos…great recipe

  • Reply infopediaonlinehere March 26, 2010 at 11:19 AM

    your recipes are great

  • Reply valgal123 March 26, 2010 at 9:21 PM

    Oh this is cool! I know a certain someone who would love this!

  • Reply tigerfish March 27, 2010 at 4:56 AM

    How coincidental! I just had a pickled green chili post up in my blog and people talked about pickled Japapenos! :)

  • Reply Nalini March 27, 2010 at 6:53 AM

    I made it this weekend and it came out fantastic. Since rice vinegar is milder I used more than what was required and it was amazing. My 9 yr old son got additicted to the taste and keeps wanting to ieat it all the time :-)

  • Reply The Purple Foodie March 27, 2010 at 7:34 AM

    I am soo happy to hear this! Thanks for reporting back with your feedback. :D I must say your son has a really good palate. ;)

  • Reply Vinita March 28, 2010 at 11:42 PM

    Hi Purple foodie,

    First time on your blog.. and wow what a Blog you have. Not only are you so talented in the things you do but your passion and love for your is so catching and overflows to us readers. There is so much energy in your posts and pictures that one feels like getting up immediately and going to the kitchen to whip up something.

    Also I wanted to ask you about cakes since you are all into baking.
    I love the texture and quality and the taste of the cakes/ pastries/ muffins in India. They are different than what we get in US. In US the texture is more crumbly and sort of "light" Its difficult to explain (may be too airy) But it doesn't feel as though you are eating anything.. it kinda melts in your mouth.

    So how should I make a regular basic indian cake.. no muss no fuss type.


  • Reply The Purple Foodie March 31, 2010 at 10:37 PM

    Hi Vinita,

    THank you so much for your comment! Sorry for taking this long to get back.

    I am so motivated by your comment.. really. I need a dose of this from time to time – some assurance that I'm not just writing into empty space. :)

    THe problem with the flour here is that it's a lot more coarse. Once instead of using 1 1/2 cup flour, I used 1 1/4th cup flour and the cake was soooo tender. Otherwise, for every cup of flour you cute substitute two tablespoons with cornflour? That's the conversion for cake flour. I haven't really tried it though.. I just cut back on the regular flour and don't add the cornflour.

    You must try the Magnolia bakery vanilla cupcake recipe.. it's a keeper!

  • Reply Vinita April 1, 2010 at 9:02 AM

    Thanks purple foodie. Mixing a little bit of corn flour( I guess the same we use for corn muffins?) seems like a great idea. That would give it some texture and bite. Never thought of that. Also I came across this post today where she has made with wheat flour.. do you think that would do the trick?
    I forgot to mention in my last post but your photographs are stunning and that what attracted me to your blog in the first place and ofcourse reading the posts got me totally hooked.


  • Reply heidileon April 2, 2010 at 8:11 AM

    oh my dear! you have NO idea how this post makes me happy. I LOVE jalapenos with all my heart.

    And I was even happier when I read you eat them sliced in sandwiches, just like us Mexicans, do.

    oh, what I'd give if I could find some fresh jalapenos….

  • Reply food pack April 15, 2010 at 9:42 AM

    Aw, this was a really quality post. In theory I’d like to write like this also – taking time and real effort to make a good article… but what can I say… I procrastinate alot and never seem to get anything done… Regards

  • Reply ea test April 22, 2010 at 6:02 AM

    I think, I would try this one. Its not really my thing but it looks so yummy in the pictures.

  • Reply Find 100s of fantastic easy recipes for international cuisine, cakes, breads and other snacks July 5, 2010 at 10:58 PM

    […] Hummus Garlicky Hummus Pickled Jalapeños Pesto Sauce Raw Mango Relish Roasted Garlic and Onion Jam Spicy Mango Chutney Tomato Basil […]

  • Reply MB Maps: Crawford Market « Mumbai Boss July 12, 2010 at 9:58 AM

    […] 172 Known for its fresh produce, this shop stocks jalapeños peppers (you can make your own jar of pickled jalapeños instead of buying it off the shelf). On a subsequent visit, I found some vibrant baby English […]

  • Reply Shaniqua July 14, 2010 at 4:47 AM

    How long will this keep for?

  • Reply Shaniqua July 14, 2010 at 4:48 AM

    Sorry, just noticed: 2 months in the fridge.

  • Reply Anonymous December 16, 2010 at 10:38 PM

    i want to pickle cucmbers.
    Any idea where can i get pickling cucumbers in mumbai.

  • Reply moananui January 16, 2011 at 4:09 AM

    like this recipe so simple. you can also use spiced vinegar instead of all the spices added yum yum

  • Reply Trisha February 26, 2011 at 9:24 PM

    Hi Shaheen, I made this a while ago and we loved the results … I’m so glad I can pickle my own peppers now .. thanks for sharing!!!

  • Reply Holly May 7, 2011 at 12:34 AM

    Did ehow steal your recipe?

  • Reply Ler7 June 4, 2011 at 12:10 AM

    We are growing peppers this year and I am excited to try your recipe. Do I need to blanch them first?

    • Reply The Purple Foodie June 4, 2011 at 9:45 AM

      Hi, No you don’t need to. That will mellow the kick from the pepper, and all that lovely flavour.

      • Reply Ler7 June 7, 2011 at 2:45 AM

        Thank you! We picked them this morning and we’re looking forward to seeing how they turn out!

  • Reply Lauren July 14, 2011 at 7:24 AM

    Hello Purple Foodie!

    I am planning to make pepper jelly this weekend and the recipe calls for canned pickled jalapenos. I don’t have time to pickle my own before then so I will use the store bought ones, but I am also going to use this recipe and do another batch in a week or two and compare the results. Can you recommend a brand for buying? Or maybe a few brands in case my stores are as poorly equipped as I suspect they will be. I live in the New Hampshire, USA.


  • Reply Victoria August 12, 2011 at 7:56 PM

    Thank you for this recipe. I’ve just pickled two jars full of Jalapeños which I picked from my mother in law’s greenhouse – looking forward to trying them out.

    I’m now going to search the rest of your blog for my yummy ideas.

  • Reply A Week With My Sister » SmarterFitter September 4, 2011 at 5:14 PM

    […] Pickled jalapenos – Stephanie sent Monica the recipe and it demanded we turn some of my Wiltshire Chilli Farm purple jalapeno haul into pickled jalapenos. The recipe was intriguing, with garlic, bay leaf, and pink peppercorn. I used a mix of pink and black peppercorns which added a nice effect. Their flavour seems to be improving with age, with the bay leaf really coming through (pleasantly). […]

  • Reply Shubhi October 3, 2011 at 4:39 PM

    Hi…I first came across ur site months ago when looking for pickled jalapeños..and boy! Was I hooked ! I loved ur writing, ur photography, ur enthusiasm….I subscribed the same day, and hv visited often, though never commented.

    I finally tried ur jalapeño recipe today..and it’s turned out awesome, even if I say so myself. Thank you!

    • Reply The Purple Foodie October 3, 2011 at 6:10 PM

      Hey Shubhi, Thanks so much for subscribing! :)So glad to know you enjoy my blog.

  • Reply Northerner October 8, 2011 at 1:02 AM

    Hi, this year I grew just two jalapeno pepper plants and ‘just left them in the garden’ until 2 nights ago when a risk of frost was announced. The result was a bumper crop of almost 40 peppers and I did not know what to do with them, so I was so glad to find this recipe. Luckily I have all the required ingredients on hand but what stumps me is an 850 g jar. We are metric here and I have volume mesurements for jars, not weight. Can you further clarify? Is it a Mason jar size?

    • Reply The Purple Foodie October 8, 2011 at 1:32 AM

      Hey, Don’t get to flustered and stop at that. An 820g jar is what I had lying around the house. Like I mentioned in the post, if you’re using anything else, I suggest you first pack it with all the jalapeños and then add water until it reaches the brim. Now strain this into a measuring jug and this will give you the exact quantity of pickling liquid you need. Throw out half of it and replace it with vinegar.

  • Reply dh December 26, 2011 at 5:23 PM

    I just made a batch to use as a Christmas present. Thanks for the easy recipe!

  • Reply Chris January 27, 2012 at 12:28 AM

    Tried your recipe , was pretty good ! Tried your recipe with a tsp of liquid smoke Mesquite flavor at the end , was really good !!!! Thanks for your recipe !

  • Reply Tony March 14, 2012 at 2:39 AM

    Thanks for the great, easy to prepare recipe. On a whim I bought 3 Jalapeno, 6 Cayenne and 6 Habanero plans for some colour for the garden. They’ve all flourished and now it’s time to pick the second crop of Halapenos. I pickled 2 jars worth a month ago and my mouth is watering at the prospect of the second batch. Thanks, and greetings from Australia!

  • Reply Isabelle March 16, 2012 at 5:49 PM

    I just noticed that the start of the recipe you leave out the main ingredient! It says: 330g, whole or sliced. Whole or sliced what?

  • Reply Corey April 21, 2012 at 7:10 AM

    Let me start off by saying, I have been in search for a good pickling recipe for awhile, and then I cam across this beauty. Absolutely wonderful. I changed out the apple cider vinegar for plain white distilled. Like the bite of that more. So far ice canned about 50 jars of these babies in the past 2 months.. wanna make sure I don’t run out! :) thanks again for the recipe. Its a great one! 5/5 in my book!

  • Reply Rene July 7, 2012 at 11:43 PM

    I only just recently discovered pickled jalapenos, and ever since I got my first taste I haven’t been able to stop eating them. :3 Thank you for the recipe.

  • Reply Marilyn July 11, 2012 at 9:27 PM

    I made these for my husband who loves pickled jalapenos. He says these are a tonne better then store bought ones.

  • Reply Radha August 11, 2012 at 2:54 PM

    Just saw this website. Love to make this with home grown jalopenos. If I put only vinegar and skip water, will it have a long shelf life?

  • Reply terrie August 19, 2012 at 8:11 PM

    Hi! Can you tell me what size or amount is ‘330g’s’ and ‘ 820g jar’? Is it close to a quart size jar? Beautiful post. Thanks :) terrie

  • Reply My New Love (or Why My Husband Fears We’ll Live on a Commune) | Things I Never Thought I'd Say or Do August 24, 2012 at 2:48 AM

    […]  This week, I’ve made four jars of Sun Pickles with my grandma’s recipe, two jars of pickled jalapenos, and tonight, four jars of Simple Summer Canned Dill […]

  • Reply Paul August 26, 2012 at 5:43 PM

    Do you refrigerate for the first few hours while pickling or not?

  • Reply CSA Survival Tip #5: Roast, Pickle and Freeze Peppers « The Accidental Pumpkin September 7, 2012 at 2:14 PM

    […] used a post on The Purple Foodie blog as a reference, and this post referenced another blog, with a helpful tip about knowing how much […]

  • Reply rmfsunset September 7, 2012 at 4:56 PM

    Found your recipe tripled the pickling liquid. I added sliced jalapenos, carrots, red and orange bells , and a few cucumbers from my garden. It turned out fantastic. Great on everything or right out of the jar. Keeper.

  • Reply Pickled Jalapenos | thebougelegume September 10, 2012 at 1:26 AM

    […] when I thought I might try out pickling them. I used this recipe from The Purple Foodie because it seemed simple, easy, and I had everything I needed on […]

  • Reply Jalopenos recipies | Fotolimb September 29, 2012 at 11:08 PM

    […] Pickled Jalapeños | The Purple FoodieMar 19, 2010 … This recipe fits perfectly in an 820g jar. If you’re using anything else, I suggest you first pack it with all the jalapeños and then add water until it … […]

  • Reply Jalapeño Update! « What Julie Ate December 16, 2012 at 5:26 PM

    […] used a recipe from the Purple Foodie, who I’ve been reading for a few years. My only adaptation was using rice vinegar instead of […]

  • Reply Abjad Raouf December 29, 2012 at 12:25 AM

    I was looking for a good recipe, and your’s really did the trick. I LOVE the flavor imparted by the bay leaves. LOVE IT.

  • Reply Marilyn December 29, 2012 at 12:37 AM

    I have made these a few times now. My husband still loves them. I always add some carrot and onion to them. My husband is the only one who eats them so one jar lasts a few months. I don’t think my husband will let me go back to buying store bought ones now.

  • Reply Jade January 24, 2013 at 11:16 AM

    This looks like a great recipe, thank you for sharing it! I’m going to have to try it soon, and I have a question about it. How big of a role does the sugar have in pickling them? I’ve seen some recipes use honey as a substance and another where it had no sugar(or substance for sugar) in it at all. Just curious about it is all, maybe i’ll have to try it both ways with and without sugar and see which one I like. The pickled Jalapeños that I have ever eaten either came from a can or from Filibertos ^_^ (which I think they pickled themselves) So i’m eager to make my own and not get jipped by them hording their pickled Jalapeños from me. XD

  • Reply s8n January 31, 2013 at 2:40 PM

    Thanks for the recipe. I’m trying this morning for the first time and will do a follow up. I didn’t have jars so I doubled the recipe and added in cucumber and carrots as well.
    Jade where are you from? Just curious because I grew up in Phoenix and spent many, many…..yes many late nights at Filly B’s. And yes they are a little stingy with their pickled Jallies.

    • Reply Jade February 8, 2013 at 3:11 AM

      I’m from Az, its good to hear from another local.

  • Reply Sue February 10, 2013 at 4:06 PM

    These are BEYOND delicious! Thank you for sharing! <3

  • Reply Adrian February 23, 2013 at 12:22 AM

    I’m doing this recipe for the second time today. It’s summer here in New Zealand and my Jalapeno plant has been going nuts. I love this really simple recipe. I often find myself picking out a tasty morsel from my Jalapeno jar for a late night spice jolt. My staple at work lately has been Jalapeno and cheese toasties – yum!!

    • Reply Rose March 5, 2013 at 6:05 AM

      Hey I’m from NZ too, Nelson. Good to know that you can grow them here! I’m addicted to them so I’m guna jar my own. Do you think its easy to make them and grow them?

      • Reply Adrian March 10, 2013 at 2:10 AM

        So easy to grow Rose – in fact I find them more reliable than other chilli/capsicums. I am doing a couple more jars today. The plant is coming near to its end, but I’ve had a good 5 jars from one plant this summer.

  • Reply Sumanjit Kaur Tripathy-OBSESSION February 26, 2013 at 12:55 PM

    Thanks Shaheen,
    Just made it …. :-).
    Waiting to dig my hands into it, once its ready.
    Had been wanting to make it since a long time.

  • Reply Pickling Jalapenos | thegravyhouse March 2, 2013 at 3:42 AM

    […] tried this recipe before from The Purple Foodie.  It was a hit with my man, but the flavour combinations […]

  • Reply YumeD March 11, 2013 at 5:26 PM

    Dear Shaheen,

    Just tried another one of those delicious Jalapenos and realized I just had to thank you for the recipe. I started out to make them but quickly realized I had far too little vinegar and no red peppercorns. What to do?! Well I improvised and added limejuice, about a glass of white wine and fresh green peppercorns which I did have. The funny thing was that the wine I used was actually a vintage Chardonay of 23 years old which I had bought quite cheaply as it’s quality couldn’t be guaranteed, turned out not to be such a fantastic drink but in the pickle… As I said, they are delicious. I will probably never get the same taste due to the wine which I can’t get anymore but I’m sure there are many more wines that could give an amazing twist to your delicious recipe.

    Good cooking ;-)

    • Reply Shaheen March 14, 2013 at 12:51 PM

      Hi Yume, Thanks for your message. I love the idea of fresh green peppercorns in there. Lucky you to have some available! Shaheen

  • Reply Jennifer May 13, 2013 at 11:49 PM

    Another person from New Zealand here- it was a very good growing season for jalapenos! This recipe makes the best jalapenos I have ever had- really delicious- I highly recommend it.

  • Reply Marilyn May 14, 2013 at 12:00 AM

    I make these all the time for my husband. I usually add carrots and/or onions to it. And I just used mixed peppercorns.

    • Reply James May 28, 2013 at 6:29 AM

      Lucky husband ey? ;)

      I make my own as of late but hopefully my future wife is as skilled ;)

  • Reply james May 28, 2013 at 6:27 AM

    Hey Shaheen!

    This sounds like such an amazing recipe! Ive always bought pre packed pickled products such as Jalapenos, peppers etc. Ive always wanted to try to make my own and compare the taste (The jarred ones are pretty good, but not spicy enough) I tried curing my own olives with white wine vinegar and chilli pieces and that was amazing! Cant wait to try the Jalapenos! And maybe some Habaneros too! My Habanero plant is in its finishing stages as its winter but the bush still has about 30! Thanks!

  • Reply christina June 27, 2013 at 1:36 AM

    Trying this now! Thanks for sharing! I added pink peppercorns from my yard, carrots, and leeks.

  • Reply 7 Crisp Pickled Veggie Recipes October 1, 2013 at 11:28 AM

    […] Recipe & photo credit to […]

  • Reply Trish October 28, 2013 at 12:21 PM

    Hi, have made these many times, can I use white wine vinegar instead of apple cyder vinegar

  • Reply Refrigerator Pickles: Jalapeños and Carrots | 8bit Garden December 5, 2013 at 5:41 AM

    […] wouldn’t necessarily munch on even when pickled, like habaneros. After trying many recipes, the Purple Foodie had one that was a great base for making perfect spicy […]

  • Reply Ari February 16, 2014 at 1:33 PM

    Tried the recipe, it was delicious! can’t have enough of it. thank you!!
    p.s. some of the Jalapeños came out hot (like they were) but most of the jar was pickled properly
    thanks again!


    Jerusalem, Israel

  • Reply Krystine February 18, 2014 at 11:20 PM

    I pickled these last year, I am in Australia, they were so great, that I planted 8 seedlings this year. Nearly time to harvest, can’t wait! Also they kept really well, almost six months, on a shelf in the garage!

  • Reply Jalapenos | Nifty Thrifty Me! March 14, 2014 at 3:32 AM

    […] red.  I surfed the net until I found a jalapeno pickling recipe I thought I would like from “The Purple Foodie” who credits it to Michael Ruhlman’s blog and I amended it to fit my desires.  I did not add […]

  • Reply Kathleen June 11, 2014 at 6:04 AM

    Just made my first batch, only 2 hours in and I had to taste a tester… already taste amazing! I didn’t have any bay leaves but I threw a half a tablespoon of basil in and instead of pink, I used black peppercorn and some crushed red peppers. I also added some onions for pickling. Thank you for this great recipe!

  • Reply Karin Merrill September 14, 2014 at 7:51 PM

    I make these all the time now. I love the fill-the-jar-with-water trick!

  • Reply Annabella May 31, 2015 at 1:29 PM

    Thank you for this! Just grew jalapenos for the first time in my poly tunnel (in Tasmania), wasn’t sure how to preserve them, then came across this wonderfully easy recipe.

  • Reply Krystine Ohlin June 8, 2015 at 10:46 PM

    I make these every year now, home grown jalapeños, enough to last till the following year, can them in jars…delicious!

  • Leave a Reply