These crunchy, delicious, easy quick pickled jalapeños are made in under 10 minutes! This easy pickled jalapeños recipe is so simple that you’ll never go back to store bought ones again. Perfect toppings for burgers, nachos, tacos, pizza and more!
I am a huge fan of spicy food, but the one thing I’ve never really been the biggest on are spicy peppers. I was sure that I wasn’t a fan of spicy peppers in general, until the first time I tried pickled jalapeño peppers. Game changer!
This easy pickled jalapeños recipe is so good, and creates the perfect mixture of spicy and sweet. In my opinion they’re light years better than canned options, and doesn’t contain any preservatives or artificial colors like the ones you find in the grocery store (also a plus).
Pickling is so easy! This easy recipe is my favorite way to pickle different vegetables, and also works great for red onions, carrots, bell peppers, banana peppers and other types of spicy chili peppers too.
You can tweak this recipe and control the heat level of your homemade pickled jalapeños by adding more or less sugar to the pickling liquid. More sugar equals sweeter and less spicy ones!
This simple pickled jalapeño recipe is good in the fridge for up to two months. As the jalapeños sit in the jar, the heat will become more mild. This a great recipe for those of you who like things only a little bit spicy, because you can add more sugar and let them sit for a few days, mellowing out the spicy kick!
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How to Pickle Jalapeños
These pickled peppers are SO GOOD and easy to make. If you’ve ever pickled another vegetable at home (like onions), this easy pickled jalapeño recipe is pretty much the same. If you haven’t, it’s incredible simple so don’t worry!
Ingredients Needed to Pickle Jalapeños
Salt (Kosher salt works great but table salt or sea salt is also totally fine)
Canning jar or a clean jar (I like to save jars from pasta sauce and pickles and reuse them!)
Disposable gloves (trust me on this)
Quick Pickled Jalapeno Recipe
Wondering how to make these easy pickled jalapeños? It’s easier than you expect! First, be sure that you are wearing disposable gloves before slicing your jalapeno peppers. The juice from the peppers and the seeds can really stick to your fingers and burn the skin on your hands.
More of a concern is that if you don’t wash your hand thoroughly enough after, you could burn your face or your eyes.
So all that to say: wear gloves when prepping your peppers!
I speak from experience: the first time I sliced up jalapeños for a taco night a few years ago, I didn’t realize how thoroughly you really need to scrub your hands after and long story short… my eye was on FIRE. Don’t be me!
Wash and pat dry the jalapeños. Trim off the stems, and slice your jalapeños into rings, removing the seeds if you want a mild flavor. The heat of the peppers are really contained in the seeds, so if you’re nervous remove most or all of the seeds.
The size of the jalapeno slices is up to you and your personal preference. Stuff your jar full of pepper slices and add a clove of diced garlic.
Next, make the pickling brine by simmering the vinegar, sugar and salt over low heat in a small saucepan until the sugar dissolves (about 5 minutes).
Pour the brine slowly over the jarred peppers. Let them cool to room temperature, slap a lid on them and store them in the fridge for up to two months.
You can store these spicy jalapenos in a large mason jar or a small jar depending on how many you make. Just be sure it has a good lid! These spicy jalapeños are the perfect addition to tacos, burgers, hot dogs and more!
More good news: this recipe is also easy to tweak. Garlic lover? Add some extra garlic! Want sweeter peppers? Add more sugar! This recipe is also great with a few black peppercorns added to the vinegar brine.
- 1 ½ cup white vinegar
- 2 cloves garlic, diced
- 1/3 cup sugar
- 1 tablespoon sea salt
- 7-8 jalapeño peppers, thinly sliced into rings
- Wash and pat dry the jalapeños. Trim off the stems, and slice your jalapeños into rings, removing the seeds if you want a mild flavor.
- Stuff your jar full of pepper slices and add a clove of diced garlic.
- Next, make the pickling brine by simmering the vinegar, sugar and salt over low heat while stirring until the sugar dissolves (about 5 minutes).
- Pour the brine slowly over the jarred peppers. Let them cool to room temperature, slap a lid on them and store them in the fridge for up to two months.
I use 1/3 cup sugar in this recipe for a sweeter flavor. For spicier jalapeños, use less sugar! The more sugar you use, the more heat will be absorbed.
That’s it! This easy pickled jalapenos recipe is so quick and simple that you’ll be whipping them up regularly at your house too.
I hope your family loves this quick pickled jalapeño recipe and it becomes one of your favorite recipes, too!