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

4.76 from 467 votes

Quick 10 Minute Pickled jalapeno

By: Layla
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.
Cook5 minutes
Total5 minutes
Servings 1 jar

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 

  • 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.

  • 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.

  • Store in the fridge for up to two months.
like this recipe? Rate & Comment below!

Quick 10 Minute Pickled Jalapenos



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564 Comments

  1. Wonderful recipe! Made exactly as printed. Thank you so much !

  2. Terrific 💯 used 2 TBLS sugar as suggested. I’ve made 3 batches in 3 weeks and have had requests from our son to make his family some

  3. made these! Yummy. We have already finished 1/3 of the jar. But Not concerned cause these are so quick and easy to make.

  4. Needed pickled jalapeño for a jalapeño cheddar sourdough I’ll be making and found this quick and easy recipe! Added an extra garlic clove and a spoon of pureed ginger garlic and Chilli as well. About to put them in a jar now. Excited to try them out on my loaf!

  5. I modified slightly. used honey instead of sugar, used teaspoon grated garlic, dessert spoon grated ginger, and 1 cup French eschallots .
    Ok, diff ingredients, so it will be different,,,,,,but WOW and no real time to prepare.
    used both red and jalapenos,
    Not really hot..but great taste…..will throw in a single yellow hot habenero for next batch.

  6. I tripled this recipe but only used 2 tablespoon of sugar for the whole batch. I also added sliced carrots and onions. It turned out perfect crisp and crunchy..Plus it looks gorgeous in jars great for hostess gift at barbecues..Definitely using again..

  7. This recipe is tied for first place with another very different jalapeño recipe I make, it is super easy to make, this is a keeper!

  8. So easy and delicious. I will never buy pickled jalapeños again. Thank you.

  9. I’ve used this recipe several times to make some quick pickled jalapeños and they’ve come out perfect every time. Friends/family think I’m a cooking wizard when I’m able to whip them out for a recipe which is especially great since the recipe is so simple. Trying them with some sliced baby carrots since I had them lying around today – excited to see how they come out too!

  10. Love these pickled jalapeños. Friends asking for a jar. So easy. I slice a carrot for each batch.

  11. The best. Family keeps asking for more!

    1. Haha!

      Why don’t you also leave out the jalapeños and vinegar while you’re at it?

      Those are all the basic ingredients when pickling anything!

    2. You can omit the sugar not the salt. Reduce water or double vinegar.

  12. SO easy to make! I’ve made 7 jars of pickled jalapeños to use up the crop from my garden. I’ve tried adding the coriander seeds, onions, and carrots I’ve grown, and I’ve experimented with more sugar. It’s all been successful and makes great gifts. Thank you!

  13. I’ve made these SO MANY times and everyone loves them. I put them on scrambled eggs, pizza, chicken salad sandwiches… they’re great. And it uses up all the jalapeños I grow in my garden!

  14. Made exactly per recipe and they are delicious! Definitely will continue to make these!

  15. Made these twice. Very easy & very good. I add a splash of whiskey to the brining liquid along with the jalapenos.

  16. Hi….what size jar does this amount require? Please.
    Cheers Jerry

  17. Extra sugar will increase the heat not decrease it.
    The opposite of what’s stated here.

  18. Superb recipe! My wife and I made them on Wensdey and we tasted on Saturday. It was delicious. Thank you for sharing your recipe.

    1. There’s no need for a bath with these quick pickles!

  19. I make these all the time. I love ’em and my co workers are always asking me for more. Crunchy, spicy and delicious.

    1. Love this recipe…easy to prepare and I can hardly keep up with the demands from family and friends.

  20. Great recipe. The jalapeños were crunchy, great flavor, just the right amount of garlic. I added the carrots you suggested and they were viceroy good

  21. Made multiple times. I like to add some sliced onions and whole peppercorns as well.

    1. The garlic may have been old as it is a chemical reaction.

    1. White distilled vinegar and kosher salt work fine.

  22. made these, we all LOVED them !! so quick so easy and super tasty and not mushy