Quick Pickled Jalapeños

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.


  • 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!

Jalapenos with ingredients in a bowl to make Pickled Jalapenos Pickled Jalapenos in a bowl before putting in a jar

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!

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Quick Pickled Jalapenos

Pickled Jalapenos are crisp, fresh, and full of heat!

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Chill Time 2 days days

Total Time 2 days days 22 minutes minutes

  • 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.

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.

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

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