Pickled Jalapeño Peppers

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

Every refrigerator needs to be stocked with a jar of pickled jalapeño peppers.  I always have one and reach for it often to add a bit of heat to so many dishes, and not just Mexican meals.  I add chopped jalapeños to the obvious foods like nachos, enchiladas, quesadillas and beans of all types.  I also, however, use them to spice up rice, salads, dressings, baked potatoes, soup bases, and the list goes on.  You never know when something needs an added note of heat and if you have a jar of jalapeño peppers handy, you’ll always be prepared.

My home refrigerator always has a jar, however, it wasn’t until I reached for them recently that I realized I was out and needed to run by the store to purchase another.  That was when it hit me that I needed to make my own homemade jalapeños, and of course, I wanted to add some interesting notes by flavoring the brine with our Cairo nut & spice mix.

I can’t believe it had never crossed my mind to make my own pickled jalapeño peppers, but let me tell you, it is so, so easy.  I already had the few ingredients needed sitting in my pantry, it was quick and easy, and the result was delicious.  So much fresher and so much more flavorful than anything I could buy at the local store.  As a bonus, I also use the seasoned brine to add acid and flavor to salad dressings and all types of sauces.  When a recipe calls for vinegar, add a spoonful from this jalapeño jar.  From here on out, homemade jalapeños will be a staple in my refrigerator and they should be in yours too!

And by the way, these jars would make a perfect gift, especially if they are dressed up with our very own Glory Kitchen pepper gift tags!  You can order these chili pepper gift tags from our website here. 🙂

Pickled Jalapeño Peppers

one 16 oz jar of peppers


  • 4-8 jalapeño peppers, fresh
  • 1 cup white wine vinegar
  • 1/8 cup olive oil
  • 1 tablespoon CAIRO nut & spice mix
  • 1 tablespoon sea salt, kosher style
  • ½ tablespoon sugar


  1. In a medium saucepan, bring to a boil vinegar, oil, CAIRO nut & spice mix, salt, and sugar. Boil for about 3-4 minutes, making certain the salt and sugar are completely dissolved. Remove pan from heat and set aside to slightly cool.
  2. Slice the fresh jalapeños (I like to slice them lengthwise - it makes a larger cut and also look prettier in the pickling jar) and layer them carefully into a 16 oz mason jar, arranging them so their sides are displayed nicely. If you are making these pepper jars as gifts, take extra time to stack them so they look visually appealing through the glass.
  3. Pour the liquid over the jalapeños until they are completely submerged and close with lid. You may do this even if the liquid is still a bit warm. Allow the jar to come to room temperature before refrigerating.
  4. If you are making these to use right away, you can place them in the refrigerator, allow to marinate for 3 or more days, and then use as needed. They should last in your fridge for up to a month or more.
  5. You can also use the same recipe if you are canning, using typically canning procedures. Doing it this way, they'll last up to a year!


I used the Glory Kitchen Cairo nut blend but these peppers would also work well with the Mumbai, Penang or San Miguel nut blends.

Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen
Pickled Jalapenos - Glory Kitchen