Can 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 jalapeno
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 tablespoons sugar
- 1 tablespoon salt
- 7-8 jalapeno peppers thinly sliced
- 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.
Quick, simple and delicious. Best jalapeños ever.
First time pickling jalapenos. Turned out great. YUMMY. I packed two pint jars with the raw, sliced jalapenos and then poured the boiling pickling brine over the peppers. This recipe as written provided the perfect amount of brine for two pints of peppers, with maybe 1Tbsp leftover brine. The peppers were a bit too sweet and mild for my taste, so next time I will cut down on the sugar and add a couple sliced habaneros.
This was my first time making pickled jalapeños. I have made other peppers but I was disappointed because peppers got soft. These are crunchy and spicy! Loved them and will use for other types of peppers. Thank you for sharing this recipe!!!
Todd Raysmith says
Thanks for sharing. This is a simple and effective way to pickle my chilies. Love it!
John Bulfin says
Great, simple recipe. I use it all the time.
I love this recipe I have used it multiple times now. Do you think I can do the same with cucumbers to make pickles or do you have a recipe?
Ernest SBB says
Wow! I loved eating them while they were still warm as I was transferring them into the jar!
Ernest S B Boston says
I am now making about a quart jar every 4-5 days. I now include them on my corn tortilla chips & roasted red pepper hummus when snacking.
Tom Jacobucci says
I took advantage of your tip and added 3.5T of sugar to cut the heat and it came out delicious right out of the jar. Was great on a cold roast beef sandwich.
Is there an ideal amount of time I should let them pickle before i eat them?
Delicious!! I have used this recipe several times. My son says these are better than any store-bought pickled jalapeños.
Could you use this with asparagus and green beans?
Can you omit the garlic or use garlic powder?
David Fish says
With whole peppers, it would probably be better to poke a hole in a side, to allow brine to get inside. Pepper skins are not permeable. Only the small area around the stem end has stomates.
Best recipe yet. I add different peppers and some pepper flakes for extra heat but it’s great regardless.
Great recipe! So nice to be putting a jar of pickled peppers in the refrigerator less than 20 minutes after they were picked. Next time I will check to see how spicy the peppers are before I scrape all of the seeds in…whew! Thanks.
How long do you have to leave them in the fridge before you can eat them?
This will be the third year we have used this recipe for our crop of jalapeños. I store the full jars in the fridge for months. They are always delicious.
What size jar did you use for storage ? Any one ? This looks great and have a couple plants in the garden , perfect for keeping them going for a while and gifting. Thanks for sharing.
Renee Bernfield says
Looks like a pint to me.
any size. I just put 8 large jalapenos in a quart jr with the garlic herbs and brine. worked perfectly. could do even larger jar if you have a harvest
Chris Ransome says
I doubled the recipe and used 2 pint jars. Still had some liquid left over. Maybe enough for another pint.
I have tried many pickling recipes and this is by far the best! I have been using it for years and gotten so many compliments on my pickled jalapeños. THANK YOU FOR SHARING THIS!
Best pickled jalapeno ever
Do you think you could can these after you make it so they could last longer because I want to make a large batch?
Richard G says
Hello, anonymous reader here, I followed this recipe because I don’t like canned jalapeños, too mushy, etc. I boil the mixture for 5 minutes then add the mixture to quart jars (sterilized) already packed with the jalapeño rings, (I don’t boil the rings, as in this recipe) just make sure you add the boiling mixture straight from a hard boil. (Make sure your jars are warm, not cold, duh🤣) wipe off rim and add lid and ring, tighten by hand, let cool 1/2 hour then keep in fridge up to 1 year. Yes, 1 year, I’ve been doing this for several years now with no issues. Just made my first batch of the season and threw away the 5 remaining jars that were a year old, no sense chancing it after a year. Enjoy!
Kelly B says
No, these can’t be canned. Look to Ball for safe canning recipes.
Macey Asks says
We love these refrigerated pickled jalapeños!! We have a lot of jalapeños coming in our garden. Do you have a version of the recipe for if I need to water bath can them?
Sepp Mazzini says
How many weeks should I wait before they’re ready to enjoy?
It’s a quick-pickle recipe so I usually dig in the next day. Basically once they’re cold in the fridge, they’re ready! 🙂 Enjoy!
Can you pickle the jalapenos whole?
You can pickle whole peppers but should put a slice in the pepper so the brine can fill the inside of the pepper when it’s submerged
I cut my jalapeno in half so that works . Hoping they will turn out in a container since I don’t have a jar right know. Did not think to buy jars at least a few of them. I only did one container with 10 of jalapeno in it .
This looks great for my pickle peppers.
My first time to make these. I doubled the recipe added some fresh chili peppers, home grown and homegrown carrots. I used1 clove smashed of goliath garlic. My husband said they were the best EVER pickled jalapenos he has ever had. Thanks for the recipe. It was so easy!
I just made this for the second time. My family love these! I am addicted to the crunch! Delicious! Thanks for sharing your recipe.
What kind of salt did you use? Coarse kosher or fine table?
Pickling salt. It’s a course salt, similar to flacky salt.
What size jar do you use?
So quick, so easy, amazingly tasty! I’ve also used this recipe with bell peppers and they were incredible! I just pour the brine over the peppers, directly in the mason jar, it’s easier and they are perfect!
I tried this recipe and love it. Found myself going to the fridge to eat them straight from the jar. 👍👍Two thumbs up