Beer-Pickled Jalapeños

We visited a restaurant recently in the OKC area and were treated to some beer-pickled jalapenos that accompanied some delicious white bean dip.   I decided then and there that I would replicate all parts of that appetizer.

White Bean Dip topped with chili oil, served with beer pickled jalapenos and tortilla chips from Oak & Ore, OKC.

Since the jalapenos are just starting to produce, I experimented with my first batch.   This recipe is modified from the Bourbon Pickled Jalapenos I posted four years ago.  I would highly recommend this recipe as well if you have an over abundance of peppers this summer.

Beer-Pickled Jalapeños


These are a “quick pickle” and are not processed.   Make sure you store them in your refrigerator.


  • 1 lb. jalapeños, sliced
  • 1 1/4 c. apple cider vinegar
  • 1 c. beer (I used an IPA.)
  • 1/3 c. honey
  • 1 t. sea salt
  • 1 t. brown mustard seeds


  1. Divide jalapeño slices between two pint jars.
  2. In a medium saucepan, combine vinegar, beer, honey,  salt, and mustard seeds. Bring to a boil; then simmer for 5 minutes.
  3. Pour hot liquid over jalapeños and seal jars with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)

Yield: 2 pint jars

I actually like this version more than the Bourbon Pickled Jalapenos.   The current recipe is not quite as sweet.  We gifted one pint jar to a friend who sent over some of his surplus peppers.  All that have partaken of these sweet-heat morsels deem them delicious.   I have made three batches thus far this summer.

My next post will incorporate jalapeños into a sweet dish, taking it over the top.   Intrigued?  Stay tuned.

For more information on the restaurant review that inspired this recipe (and hopefully an upcoming bean dip), see below.


Read Debra K.‘s review of Oak & Ore on Yelp

What’s your favorite way to use pickled jalapeños?

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