This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love To Make Pickled Jalapeños
When the garden gives me a bounty of jalapeños, quick pickling is one of the easiest — and tastiest — ways to use them up. This method skips the water bath and instead uses a simple brine poured over fresh slices. In just a couple of days, you get crisp, tangy, just-spicy-enough jalapeños that are ready for tacos, nachos, salads, sandwiches, and so much more.
I also love that this recipe is so customizable. Add garlic like I do, or toss in herbs or spices to make them your own. And while I grow my jalapeños, this is also a great way to use store-bought peppers that are starting to soften a bit. These quick pickled jalapeños are always in my fridge for an easy way to add a kick to any meal.
What makes these pickled jalapeños a staple:
- They’re quick and easy with no canning needed.
- Retains crisp texture along with some heat.
- Infused with garlic for a bit of extra flavor.
- A super great way to preserve all of the extra peppers in the garden.
Pickled Jalapeño Ingredients
You only need 6 simple ingredients to make this pickled jalapeño recipe:
- Vinegar and water – The tangy base that forms the brine for these quick pickles.
- Sugar – Adds just a touch of sweetness to round out the heat.
- Kosher salt – Enhances flavor and aids in the preservation.
- Jalapeños – Sliced into rings; seeds left in for heat or removed to reduce spice.
- Garlic – Smashed for a warm, mellow undertone.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pickled Jalapeños
There are just 3 steps to create pickled jalapeños:
Prepare the jars – Slice the jalapeños into even slices. Pack the slices into clean jars, leaving about ½ inch of headspace. Smash the garlic cloves and add one to each jar.
Make the brine – Combine vinegar, water, sugar, and salt. Bring to a simmer, stirring to dissolve the sugar.
Add the brine – Pour the hot brine over the jalapeños in the jars. Let cool to room temperature, then seal with lids and refrigerate. Chill for at least 48 hours. The jalapeños are best after 2 days in the fridge.
Recipe Tips
- Wear gloves – Jalapeños can leave lingering heat on your skin, especially if you’re prepping a big batch, so wearing gloves is always a great precaution.
- Customize your brine – Add other spices like cumin, coriander, or mustard seeds for a new twist.
- Choose your spice level – Leave the seeds in for more heat or remove them for less spice. If you’re unsure how hot your peppers are, taste a seed before slicing them all.
- Experiment with other peppers – Any vegetable can be pickled. If you’re adverse to heat, try this recipe with sweet peppers instead.
Serving and Storage
Serving – Add these pickled jalapeños to tacos, burgers, or nachos for a nice kick. I also love them on top of scrambled eggs or added into a grilled cheese.
Storage – Keep in an airtight container in the refrigerator. They will stay fresh for up to 2 months.
More Quick Pickle Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Pickled Jalapeños
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 4 cups sliced jalapeños
- 2 cloves garlic smashed
- 2 cups water
- 2 cups white vinegar
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
Instructions
- Fill the jars: Add 1 garlic clove to each jar and pack with the jalapeñoes, leaving ½-inch headspace.2 cloves garlic, 4 cups sliced jalapeños
- Prepare the brine: In a small saucepan, combine the water, vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Then, remove the brine from the heat.2 cups water, 2 cups white vinegar, 1 tbsp kosher salt, 1 tbsp granulated sugar
- Add the brine: Immediately pour the hot brine over the prepared jars, making sure that the brine covers the jalapeñoes fully. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The jalapeños will last at least 2 months in the refrigerator.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
