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

4.6 from 35 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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    Can I do this with whole jalapenos or do I need to slice them?


    These are incredible. I cut down the sugar because I wanted it to be spicy. Worked perfect



    Dniel Barron

    Wow!!! Awesome recipe!!! Loved it.. Thanks!!!!


    No preservatives, except for the 2 main ingredients.

    Matt Max

    would you be able to hot water bath them? It seems the ratio is close to other recipes. Submerge them in a 10 minute boiling bath could do it I think. I am asking because I don’t want to do this and ruin some peppers. If you know, great! if not, I will try to give you an update about if it works.

      Mom Mom

      These peppers are great…..dOn’T know how you Would ruin them. Just when you put them in the water & vinegar solution Put something on them to keeP theM totally submerged. Yum

    Deb myers

    Hi from Australia

    do these jalapenos need to be refrigerated, can they be stored in a CupbOard? I have made them before and sTored in the fridge but i was hoping to take these as a gift to a Friend overseas.

    Look forward to your repLy

    Cheers, deb


      This method is for jalapenos that are stored in the fridge. To keep the jalapenos in at room temperate, I suggest safely sealing the cans.


    And…. raTed…


    This is my absolute faVourite recipe for pickled jaLapenos!! Its so delicous and the crunch is perfect! It is true that the dOn’t Last in the fridge for more than a week or two due to eating them faster than the two mOnths that they are actUally good for. So yummy!!! I have to confess i add lots of Smashed garlic!

    gerardo rodriguez

    I will try them, sounds good, Please keep me posted


    Thank you for the recipe. I only had 6 jalapenos so cut down the sugar to 1.5 T and used 16 oz. jar and they just fit. Just tasted a small bit and seem very tasty. Cant wait to consume with dinner. Have a great day.

    Amy D

    I love these peppers so much! Thank you for this awesome recipe! I make these all the time! 🙂

    Terri Lee Stroik

    Hi, can I put the jalapenos in the jar and not let the brand cool and pour over the jalapenos? Also can I then do a hot bath so they keep longer on a shelf in the basement? Thank you

    L. Bowes

    I just made these today. It Was fast & easy!! I tasted a couple before bottling and they were pleasanty HOT. Thanks for sharing your recipe♡


    easy, faSt and dElicious recIpe! Will defeNitely be Using it again thanks

    Genevieve Melle

    thumbs up. I leave out the sugar, totally unnecessary. Absolutely delicious


    Easy and super yummy.


    The recipe mentions “brining liquid” – how do you make it? Thanks!


      The bringing liquid is the liquid you cooked THe JALAPENOs in


    Just remoVe (slices!)Of garlic from boil….add 2 more cloVes sliced to jar brine so they dont turn purple….add pepper corns and let sit for a week yum👍🏽👍🏽👍🏽👍🏽👍🏽

    Maggie Unzueta

    It looks delicious. My mouth is watering.

    Marlies pape

    Absolutly yummy

    Hannah Edwards

    They are great! Easy tO make and a great way tO usE up extra jalapenos from the garden .


    I LOVE this recipe. Every year we grow our own jalapenos. Alot of times we cant eaT them all, but now we can! I made a jar on sunday and they were gone in a day. I shared the recipe with our son and it was a hit with him as well. Thank you so much!!!


      I LOVE this recipe. Every year we grow our own jalapenos. Alot of times we cant eaT them all, but now we can! I made a jar on sunday and they were gone in a day. I shared the recipe with our son and it was a hit with him as well. Thank you so much!!!


      I’m glad you like our recipe so much, but why the one star?


    What size jar do you use?