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This Pickled Jalapeños Recipe is the version made across Mexico. It’s more than just a simple sour brine: these jalapeños are flavored with peppercorns, oregano, and cloves, a tasty combination sweetened up with a touch of sugar.
Meggan’s notes
If you have access to a pickle brine recipe, you can make these easy homemade pickled jalapeños. But if you want the authentic version of herbaceous, slightly sweetened pickled jalapeños they serve in Mexico, look no further!
My husband was born and raised in Aguascalientes, Mexico, and he’s also a life-long line cook. He taught me this recipe after we tried them at a local Mexican restaurant in Los Angeles. I was hooked, and he just said – oh, I know how to make that.
Unlike regular pickles or pickled vegetables, this recipe is made with Mexican oregano and cloves. A touch of sugar sweetens the chiles and whole black peppercorns add a little spice. The jalapeños are often paired with carrots and onions in the same batch, and the marinade is delicious on thinly-sliced potatoes, too.
The spiciness level will be determined by your particular jalapeños. Some are very mild with a grassy taste, and some are hot as fire. You never know what you’re going to get until you take bite! For a chance at a mild spice level, though, be sure to remove any seeds and inner membranes for the chiles (and wear gloves if you want to).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mexican oregano: This dried herb tastes more like marjoram than Italian oregano, and you can find it in the Hispanic food aisle at some grocery stores. Substitute Italian oregano if that’s what you have.
- Jalapeños: Some jalapeños are very mild with a grassy taste, and some are hot as fire. You never know what you’re going to get until you take a bite! If you’re worried about the spice, remove any seeds and inner membranes for the chiles (and wear gloves if you want to).
What jars should you use for pickling?
I use Ball 16-Ounce Glass Regular Mouth Mason Jars and think they’re the best jars for pickling. They’re reliable and pretty inexpensive. You can get 12 for just $13.44 at Walmart—that’s a little over $1 a jar.
Step-by-step instructions
- In a small saucepan over medium-high heat, bring water, Mexican oregano, peppercorns, and cloves to a simmer. Add jalapeños, carrots, and onions and simmer until tender, about 7 minutes.
- Add vinegar and sugar and simmer 3 minutes longer. Remove from heat and add salt to taste.
- Using tongs, transfer jalapeños, carrots, and onion to a glass pint jar.
- Fill the jar with the hot brine, leaving 1/2-inch space at the top.
- Add oil, cover, and cool to room temperature. Refrigerate until chilled.
Recipe tips and variations
- Yield: This recipe makes 1 pint jar (16 ounces) of pickled vegetables.
- Storage: Store covered in the refrigerator for 2 weeks or more.
- Potatoes: Try this same recipe with thinly sliced potatoes, or add all the veggies together for a delicious Mexican potato salad.
- Pickles: Homemade Dill Pickles add a pop of flavor to sandwiches, salad dressings, and so much more. This recipe is perfect for canning.
- Pickled Asparagus: Learn how to pickle asparagus to preserve this spring vegetable for a full month.
- Pickled Beets: Make this easy Pickled Beet Recipe and add your beets to salads, sandwiches, or charcuterie boards. Pickled Beets are safe in the refrigerator for up to six weeks and no canning equipment is required.
- Pickled Garlic: If you love pickles and you love garlic, this pickled garlic recipe is super simple to make and keeps in the refrigerator for a few months! Not suitable for canning, though.
- Pickled Green Beans: Dill-flavored Pickled Green Beans are easy to make and keep in the refrigerator or canning. Add them to a charcuterie board, salads, or your next snack platter.
- Pickled Red Onions: Quick and tangy Pickled Red Onions are a delicious addition to salads, sandwiches, and grain bowls, and they take only 4 ingredients and a little bit of chilling time.
- Pickled Shallots: Learn how to pickle shallots, a quick and easy way to add bright flavor and fresh crunch to so many recipes. Just 3 ingredients!
Frequently Asked Questions
If you can’t track down Mexican oregano, substitute either Italian oregano or dried marjoram.
You can easily pickle onions, shallots, beets, carrots, cauliflower, bell peppers, green beans, cucumbers, asparagus, and even whole cloves of garlic.
This pickled jalapeño recipe isn’t made with any pickling or canning salt. The recipe is from Mexico, and specialty ingredients like that aren’t easily available or affordable there.
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Pickled Jalapeños Recipe
Equipment
Ingredients
- 1 1/2 cups water
- 1 teaspoon Mexican oregano (see note 1)
- 1/8 teaspoon whole black peppercorns
- 4 whole cloves
- 4 jalapeño peppers halved or sliced, seeds removed if desired (about 12 ounces, see note 2)
- 1 large carrot peeled and thinly sliced (about ½ cup)
- 1/4 cup sliced onions
- 1/2 cup white vinegar
- 1 tablespoon granulated sugar
- Salt
- 1 tablespoon vegetable oil or olive oil
Instructions
- In a small saucepan over medium-high heat, bring water, Mexican oregano, peppercorns, and cloves to simmer. Add jalapeños, carrots, and onions and simmer until tender, about 7 minutes.
- Add vinegar and sugar and simmer 3 minutes longer. Remove from heat and add salt to taste.
- Using tongs, transfer jalapeños, carrots, and onion to a glass pint jar. Fill the jar with brine, leaving 1/2-inch space at the top. Add oil, cover, and cool to room temperature. Refrigerate until chilled.
Notes
- Mexican oregano: This dried herb tastes more like marjoram than Italian oregano, and you can find it in the Hispanic food aisle at some grocery stores. Substitute Italian oregano if that’s what you have.
- Jalapeños: Some jalapeños are very mild with a grassy taste, and some are hot as fire. You never know what you’re going to get until you take bite! If you’re worried about the spice, remove any seeds and inner membranes for the chiles (and wear gloves if you want to).
- Yield: This recipe makes 1 pint jar (16 ounces) of pickled vegetables.
- Storage: Store covered in the refrigerator for 2 weeks or more.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can you use haneros as a sub? How would you serve this?
Hi Jan, sure! I don’t see why not! I would serve them with tacos or nachos, but you also use them as a garnish for a Bloody Mary, or on top of a hot dog. Hope you love them! – Meggan