Pickled jalapeños will uplevel any meal!

This crazy easy recipe makes spicy pickled jalapeños in minutes.

Jalapenos can be found fresh year-round at almost any grocery store and this quick homemade recipe means they can enjoyed anytime!

Quick Pickled Jalapenos in a jar

An Easy Quick Pickle

  • These easy homemade pickled jalapeños need few ingredients and take just 2 minutes on the stove.
  • These pickled jalapenos taste so much better than store-bought. They’re fresh and and delicious!
  • You can add these to any wrap, burger, or sandwich for an extra kick!
  • Homemade gift idea! Make hostess gifts by making a batch or two of this pickled jalapeños recipe by placing them in small jars tied with a ribbon!

Ingredients for Pickled Jalapenos

Jalapeños – Choose deep green jalapeno peppers without any blemishes. You can add other types of peppers if you’d like.

Brine – Water, vinegar, and salt is all you need. I prefer white vinegar, but apple cider vinegar will work in this recipe too. Feel free to add fresh herbs like dill or even a sprig of rosemary before refrigerating.

Variations

  • Peppers – Add chili peppers, bell peppers, habanero or banana peppers
  • Onion – Sliced onions (white or red onions work) and extra garlic can be added.
  • Veggies – Sliced carrots (sticks or coins) can be pickled with jalapeño peppers.
  • Herbs – Try adding spices like black peppercorns, coriander seeds, or a dash of cumin seeds or mustard seeds for extra flavor!

How to Pickle Jalapeños

From start to finish, pickled jalapenos are ready in 20 minutes tops!

  1. Bring water, sugar, vinegar, and salt (per recipe below) to a boil.
  2. Add sliced jalapeños and garlic and simmer for two minutes.
  3. Transfer jalapenos, garlic, and liquid to a jar and cool completely.

PRO TIP: A mandolin will make quick and even work of slicing jalapenos and garlic!

How to Store Quick Pickled Jalapeños

Keep pickled jalapenos in a jar or container with a tight-fitting lid in the refrigerator and use within 3 months.

jars of Quick Pickled Jalapenos

Perfect Pickled Peppers

  • Wear gloves and be careful when cutting peppers!
  • Use fresh peppers that are clean and uniform in size.
  • For best results, use kosher salt instead of iodized table salt. Table salt may make the brine cloudy or change the color of the peppers.
  • Store your peppers in a clean mason jar or glass jar with a good seal.
  • Be sure to wait at least 2 days before opening the jar to give the peppers a chance to soak with the garlic in the brine.

Ways to Use Pickled Jalapeños

The uses for pickled jalapenos are endless. From topping burgers to adding in salads, I am constantly finding new ways to use them.

Did you try these Pickled Jalapenos? Be sure to leave a rating and a comment below!

Quick Pickled Jalapenos in a jar
5 from 19 votes↑ Click stars to rate now!
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Quick Pickled Jalapenos

Pickled Jalapenos are crisp, fresh, and full of heat!
Prep Time 20 minutes
Cook Time 2 minutes
Chill Time 2 days
Total Time 2 days 22 minutes
Servings 2 cups

Ingredients  

  • 2 cups sliced fresh jalapenos see note
  • 3 cloves whole garlic sliced
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar optional

Instructions 

  • Using a knife or mandoline, slice the jalapenos to ¼-inch thick (gloves are recommended).
  • In a medium saucepan or pot, bring water, vinegar, salt, and sugar to a boil.
  • Add the jalapenos and garlic and let simmer for 2 minutes.
  • Pour the jalapenos, garlic and the pickling liquid into a jar and cool to room temperature on the counter.
  • Once cooled, add the lid and refrigerate for at least 2 days before eating.

Notes

Use caution and wear gloves while cutting jalapenos, the oils can burn your skin.
These jalapenos will keep up to 3 months in the fridge. This recipe has not been tested for canning.
5 from 19 votes

Nutrition Information

Serving: 1cup | Calories: 33 | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 108mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack
Cuisine American
glass jar of Quick Pickled Jalapenos with a title
close up of homemade Quick Pickled Jalapenos with writing
homemade Quick Pickled Jalapenos in a jar with writing
Quick Pickled Jalapenos in jars and close up with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. I haven’t tried it Licinia, so I can’t say for sure but I don’t see why not! If it’s cucumbers I would let the brine cool first.

  1. got here looking for a recipe to pickle fresh jalapenos and habeneros, looks like an awesome site, can’t wait to start making some of these dishes!!

  2. I am going to make these sounds delish. My question is what kind of vinegar is ok to use? I am guessing just white? But can I use Apple or should I stick with just white Vinegar? I am only going to be adding the Garlic to these and can them so they will last a year. I will give them out at Christmas and that is 3 months away. Thoughts?

    1. For this recipe, I use white vinegar as listed in the ingredients, but you could use a different vinegar if you prefer. I have not tried canning this recipe and unfortunately am unable to say if this recipe is suitable for canning.

  3. Will definitely make this! Approximately how many peppers are needed for 2 cups sliced? Thanks for the great recipes!

    1. Hi Fern, that will depend on the size of the jalapenos you purchase. But there would approximately be 4-6 jalapenos in a cup.