Quick 10 Minute Pickled Jalapenos

Quick 10 Minute Pickled JalapenosCan you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier and is well worth the time.

These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.

This method also works well with any other type of chilis or even sliced pickles. I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! You can also control the heat level but adding more or less sugar. I used 2 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.

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Quick 10 Minute Pickled Jalapenos

Quick 10 Minute Pickled jalapeno

4.7 from 17 reviews
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Serves: 1 jar
I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Ingredients

  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers, thinly sliced

Instructions

  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

  2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

  3. Store in the fridge for up to two months.

Quick 10 Minute Pickled Jalapenos

49 Comments

  • Valerie

    Wow! I am never buying the nasty store bought jalapeños again. I added carrots and a bay leaf. I’m in love 😍. Thanks for the recipe

  • Betsy

    Unbelievably good. I have made this two times now. Jalapeños, red onions and carrots. I don’t know how I got along without this recipe.

  • Billy

    I wanna make these so badly! I’ve been craving pickled jalapenos for a while now – This recipe seems super easy and straight forward. I think i’m going to have to give this one a try! Thanks for sharing!

  • Joanna Conner

    Best recipe thank you so much for posting. My husband plants Jalapeños every year and I never know what to do with it until now I’ve eaten an entire jar by myself and I’m making some for my family which I know they will love as much as I do. Thanks again….

  • Sandra Weyhmuller

    I found what works best for me is when I cut the top off the jalapeno I run the knife along the inside of the pepper and remove some of the seeds and membrane where most of the heat is. That way I can just use 1 T or less of sugar so they aren’t too sweet and it cuts down some on the heat. Every 6th pepper I use I leave the seeds and membrane in. Some days you just gotta have a hot one…

  • Martha

    This is my first attempt at pickling. The recipe was so easy. I added carrots. Bay leaves, corriander. Mexican oregano and a pinch of whole peppercorns to the brine. I added cauliflower at the end. I have not tried the end product yet but I think it will be good.

  • Leslie

    Just made my first batch. Easy directions to follow. Quick question, though, do you put the smashed garlic in the jar when bottling or toss it with the extra brining solution?

    • Heather Hildebrand

      I’m not the recipe author, but any time I pickle anything, all the garlic and whole spices go right in the jar with everything else. Pickled garlic is delicious too, and the garlic will continue to add flavor to your jalapeños as they sit in the fridge.

  • T

    I just pickled my second batch! I will never buy pre packaged pickled jalepenos again! These are easy and delicious!

  • Jack Burton

    I doubled this recipe an also used 16 big jalapenos an still only ended up with enough to fill 1 pint jar with a little left over to put a few layers in a 2nd.

  • Gloria Delaney

    Do all of those who tried and loved this recipe, did you use 1 or 2 tablespoons of sugar? I would like a little milder pepper. The ones I grew are hot!

    • Nicola

      I made this for the first time today and used 3 tablespoons… in hindsight it was mich too sweet so I will only use two next batch. It took many more jalapenos than I had anticipated tho… I just used smaller jars

  • T

    Worked great! This is just what I was looking for, buying them in the store is much more expensive and tends to be in a quantity that is to large. Thank you.

  • takop

    It was my first try of making pickled chillies. Very impressed by crunchy texture and balanced taste/heat. Yummier than any pickled chillies I have ever bought from a supermarket. And so simple and quick! Definitely 5 stars

  • Rebecca Kincer

    Been making these since you first posted this recipe. I used to go through the water bath process for canning but once I found this recipe, I don’t bother. I searched for a quick jalapeno when my son told me we were almost out of pickled jalapenos.

  • JP

    Just made my 3rd jar. I’ve tried lots of recipes for pickled peppers and these are by far the best!

    Works well for cayenne and banana peppers as well.

    • Heather Hildebrand

      Ball canning jars are also made for freezing, just leave head space (about 1″ of empty space at the top of the jar) to allow for the liquid to expand. I wouldn’t try to freeze any other jars besides those jars especially made and sold for canning and freezing tho.

  • Danielle

    This is how I can jalapeños, the only difference is after I fill the jar, I process it & boil for about 10 minutes to seal and its good on the shelf for 6-8 months

  • Lila

    I just made a batch of 6 jars using this recipe. I don’t eat jalapeños but my husband wanted them and he said they are absolutely PERFECT. He said you can’t buy peppers better than these!

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