--- title: "Homemade Pickled Jalapeños — Easy Jalapeños en Conserva Recipe" description: "Versión en Español. Homemade pickled jalapeños are sliced fresh jalapeños packed into sterilized jars and covered with a boiling brine of white vinegar, water, sugar, salt, pepper, and coriander seeds..." url: https://www.chileanfoodrecipes.com/homemade-pickled-jalapenos-en-conserva-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-pickled-jalapenos-featured.jpg categories: ["Sauces"] type: post lang: en --- # Homemade Pickled Jalapeños — Easy Jalapeños en Conserva Recipe [Versión en Español](https://comidaschilenas.com/receta-de-jalapenos-en-conserva/) ![Homemade pickled jalapeno slices in a glass jar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-pickled-jalapenos-featured.jpg)*Homemade pickled jalapeños* Homemade pickled jalapeños are sliced fresh jalapeños packed into sterilized jars and covered with a boiling brine of white vinegar, water, sugar, salt, pepper, and coriander seeds, then cooled upside down and left in the refrigerator for 3 days before eating. They take 10 minutes of cooking plus 3 days of resting and make 6 servings. They are a simple, versatile condiment for salads, meats, sandwiches, and empanadas, perfect if you like spicy food. ## How to Make Pickled Jalapeños? Choose large, firm jalapeños so the slices keep the crunch of the raw chili. The brine is brought to a boil and poured over the peppers, and the jars are sealed and chilled. ## Nutritional Information Each serving of pickled jalapeños contains approximately 20 kcal, 1 g of protein, 0 g of fat, 0 mg of cholesterol, 4 g of carbohydrates, 2 g of sugars, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Pickled Jalapeños Recipe **Preparation:** 3 days **Cooking:** 10 minutes **Servings:** 6 ### Ingredients - 500 g (1.1 lb) of jalapeño peppers - 500 ml (2 cups) of white vinegar - 500 ml (2 cups) of water - 2 teaspoons of sugar - 2 teaspoons of peppercorns - 2 teaspoons of salt - 1 teaspoon of coriander seeds ### Instructions 1. Wash the jalapeños, slice them into rounds about 5 mm (1/5 in) thick, and pack them into clean, sterilized jars. In a small pot, combine the vinegar, water, sugar, salt, pepper, and coriander seeds, stir to dissolve, heat over medium heat until boiling, and remove from the heat. ![Fresh green jalapeños ready to slice for pickling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-jalapenos-for-pickling.jpg)*Fresh jalapeños* 1. Pour the hot brine over the sliced jalapeños, filling the jars to the top. Carefully close the jars, turn them upside down, and let them cool for at least a couple of hours. ![Glass jars being sterilized in boiling water](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/boiling-jars-apricot-jam.jpg)*Sterilizing jars* 1. Store the jars in the refrigerator and let them rest for at least 3 days before eating. Serve the jalapeños on their own or with salads, meats, sandwiches, empanadas, and anything you like. ## Additional Tips ### Pick firm peppers Large, firm jalapeños keep their crunch best after pickling. ### Keep the acidity You can use apple cider or rice vinegar, but keep the vinegar-to-water ratio so the pickles stay safe. ### Handle with gloves Wear gloves when slicing jalapeños and avoid touching your eyes, since capsaicin irritates the skin. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | White vinegar | Apple cider vinegar | 1:1 | Fruitier | | Coriander seeds | Cumin seeds | 1:1 | Earthier | | Sugar | Honey | 1:1 | Rounder sweetness | | Jalapeños | Serrano peppers | 1:1 | Hotter | ## Frequently Asked Questions (FAQs) ### 1. How long do they keep once opened? 3 to 4 weeks in the refrigerator, well closed and covered by their brine. ### 2. Can I use another vinegar? Yes, apple cider or rice vinegar works, although it slightly changes the flavor. Keep the acidity high for safe preserving. ### 3. Do the jars need to be sterilized? Yes. Sterilizing the jars prevents bacterial growth and makes the preserve safe. ### 4. Can I preserve jalapeños in oil? Raw vegetables in oil carry a botulism risk at room temperature, so keep any jalapeños in oil refrigerated and eat them within a week. ## What Are Pickled Jalapeños? Pickled jalapeños, or jalapeños en conserva, are sliced jalapeño chilies preserved in a vinegar brine, a staple condiment of Mexican cooking now used across the Americas. ## Benefits of Chili Peppers Jalapeños contain flavonoids and capsaicin, the compound responsible for their heat, which has been studied for its pain-relieving properties. ## Did You Know? The jalapeño takes its name from Xalapa, also spelled Jalapa, the capital of the Mexican state of Veracruz, where it was traditionally grown. ## Recommended - [Chilean Pickled Golden Chili](https://www.chileanfoodrecipes.com/pickled-golden-chili-recipe/) - [Chilean Cacho de Cabra Hot Sauce](https://www.chileanfoodrecipes.com/chilean-fermented-cacho-de-cabra-hot-sauce-recipe/) - [Chilean Preserved Changles](https://www.chileanfoodrecipes.com/chilean-preserved-changles-wild-mushrooms-recipe/) - [Chilean Pickled Nalca](https://www.chileanfoodrecipes.com/chilean-pickled-nalca-encurtidos-de-nalca-recipe/)