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.

Quick 10 Minute Pickled Jalapenos

4.65 from 64 votes

Quick 10 Minute Pickled jalapeno

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.
Cook Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Author Layla


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


  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


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    Is the “brining liquid” the same liquid you used to heat the peppers? or is it different?

    Wayne Wright

    just finished making and can’t wait to try them.


    How soon can you eat the peppers? DO you wait the 2 months? or is that max time before you throw them out?


      That’s the time they expire. You can eat them as soon as they cool!


    Can I use splenda instead of sugar? will it do the same as far as making the peppers milder?

    Robin Mcclelland

    This was just too easy!

    Pat Reeves

    I love this recipe. It is easy to make a jar of Jalapeno’s. I leave out the sugar because I’m going for really hot peppers. I also add a few habanero halfs or any other hot peppers! I have made it with one tablespoon of sugar for people who aren’t able to handle the hotter versions. I love how taste they are. Thank you for sharing.


    i’VE TRIED MULTIPLE RECIPES BUT THIS ONE IS FANTASTIC! tHANK YOU SO MUCH FOR SHARING. My only concern was figuring out how much liquid and how many jars I needed for the crop of peppers I had. Once i sliced them, i simply eyeballed the quantity and it worked out almost perfectly for me. This is one recipe I’ll keep and share. thank you again!

    ken Blackwell

    do you have any recipes for green chilli? i’m going to make this tonight


    Can i use apple cider vinegar?


    Very good


    The Best!!!!!!!!


    Thank you for Sharing this recipe on your blog!
    This year we have had a healthy harvest of jalapenos, and like a previous commenter said… you can oNly make so mich salsa!
    I left this recipe and a pile of jalapenos for my husband to make and wallah! We have jars full of pickled jalapenos and have even made a 2nd batch.
    Recipe is Easy to read, easy to follow, and we are thoroughly enjoying the end result.


      The Best!!!!!!!!

      JAMES Mariotti

      The Best!!!!!!!!

    Patrick Bischof

    What size jar

    Lin marie

    I just had my first harvest of my little garden. 20 + garden peppers AND Ill till u this. You can only make sO much salsa. I saw this aNd jumped on it. Wow.is all i cansay. Perfect.