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
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.
Equipment
Great quick and easy recipe
I tried this recipe and sooooooooeasy!! I have a question now though….can I remove the peppers current in the liquid, set them aside and use the liquid to pickle some more peppers. I have some turning red so I don’t want to lose them and want to pickle them as well. Thanks!!
If I could rate this any higher, I would! Never again will I buy a jar of mushy, tasteless jalapeños. This recipe was so easy to put together and the end result is unbelievable… literally cannot stop eating them. Like others who have left comments, I sliced up some carrot to pickle with the excess spiced brine. Have also used the brine to make a quick cucumber/radish pickle to go on the table as an accompaniment to meals. Endless possibilities… not all can be stored in the fridge for weeks on end but nothing ever lasts that long anyway! Brilliant recipe- thank you so SO much for sharing.
I bring fancy pastries and delicacies to my handyman friend all the time. He takes them and I never hear another word about them. I left him some of these in my fridge the last time he did a job for me and he hasn’t stopped raving about them since. It;s a mysterious world. I’ll be making them often.
This is a go to!!! Have made them 6 or 7 times and they are PERFECT and so very easy!!
What a great little keeper of a recipe!
I had extra room in my jar after adding the jalapeños, so I returned the vinegar mixture to a boil and added sliced carrots and thinly sliced red onion – a fiesta! And, I happened to be having avocado toast for lunch and topped it with these beautiful pickles – truly perfect.
Thanks again for a great recipe –
Barb
Thanks for such a kind review! I’m glad this recipe is helpful to you 🙂
It’s so good and addictive. I made it few times so far and my family absolutely loved it.
Thanks for the reciepe.
Enjoy!!
Eating them from the saucepan before even bottling. If they don’t get any better than this, then I am more than satisfied. With this recipe in hand I will definitely be planting jalapeno again next season. Thanks 🙂
How far ahead should these be made before eating them? I assume they should sit in the jar for a certain length of time, right?
You can begin eating them as soon as they cool down (an hour or so).
Quick and easy! Third time making these, after receiving a bounty of jalapeños from Market on the Move. I love them, chopped up with my egg whites in the morning, they keep my suppressed from wanting more food in the morning, because my mouth is on fire!!
Great recipe!
Love this fool proof recipe! Easy and lush! Second te I’m making them! Thanks!
Awesome recipe! I have now made it about 10 times. Im now doubling the sugar and love it. Thanks for the jump off point.
Very easy and very delicious! Thank you!
Love this recipe. Could I add carrots to the recipe?
Yes, I would slice them!
These peppaz str8 fie dawg not even cappin. sheeeeeeeesh
OMG! Delicious shame on me for not trying this recipe sooner…no more mushy store bought peppers
Thank you for the recipe! I tried it with some modifications. Turned out really good. Added little bit turmeric and crushed oregano.
Thank you from Cape Town,South Africa. Mine is cooling in the pot before going into a jar.
This was the first pickled jalapeno recipe I’ve tried. I followed the recipe and used 1 TBSP of sugar, because the hubby likes em’ spicy! I am making them for the second time tonight. 🙂
crunchy and so tasty
I add fresh ginger
So quick and easy. Our go to recipe. Incredible flavor. We have tweaked it different times depending on mood and it is fantastic each time. Thank you!
Thanks for taking the time to leave a review 🙂
Do I need to adjust the recipe if using whole jalapenos
I made jalapeño hummus too! Add chickpeas, olive oil and lemon juice along with the jalapeños. Put in the food processor. So delicious! Keeps a week in the fridge. Can be frozen too! Enjoy
This is a fabulous and easy recipe! Thank you so much!
Thanks for taking the time to leave a review, Katie!
The one person ruined all the great comments. Y’all know who I’m referring to….But I can’t wait for these to cool down!
It is a great recipe. Made it and enjoyed it the family.
Thanks so much.
Awesome, Thanks for stopping by!
Great, simple recipe, that yielded great results
thanks for recipe
Enjoy!
I have several pounds of jalapenos. Could I make this big batch and water bath can to make shelf stable?
I haven’t tried that before so I can’t say. Sorry!
Excellent very easy and simple instructions.
Thank you!!
These are fantastic and so easy to make. I planted 4 jalapeño plants and didn’t know I would end up with a bumper crop of jalapeños. I’ve made two batches so far. Now I’m going to add some sliced carrots and a bit of onion to the next batch. Thanks for the great recipe
Going to try this recipe today. My pepper’s are really putting out this year. Can’t wait. Cooked some this morning, fresh off the vine in my cheddar grits. So so so good !
Amazing recipe. I made one jar and we ate them on everything, everyday! So good! If you are sceptical try it. The longer they sit the more mild they are. Doesn’t matter, you will eat them straight out of the jar no matter how spicy they are.
This was super easy and tasty to follow. Since there isn’t much else to do during quarantine, I’ve been experimenting with jalapeno + other peppers and veg to pickle.
Would it be okay to use diced garlic? My family loves it!
Yes, that sounds delicious!
Best pickled jalapenos!!
Can I make this with lakanto sweetener?
I haven’t tried it with that sweetener but it should work!
No white vinegar, so I’m using apple cider vinegar
I only had white wine vinegar, I’m sure it’ll be fine 👍
I use this recepie for a couple of years and absolutely happy with it! Thank you very much! And spesial thanks from the friends whom i share delicious pickled janopeno with! Hooray!!!1
Why not just put the peppers directly into the jar and then pour the liquid over them? Seems to me like it would save you a step.
Yeah, just put the jalapeños in a jar and cover with the hot pickling liquid fresh off the boil, that’s what I do, and it works out great every time. That way you can stop cutting jalapeños when you know you have 1 quart, 2 quarts, whatever volume you want. Save the pickling brine for another vegetable in the fridge, just bring it to a boil again to pour on top of red onions or carrots and daikon (a classic Vietnamese combo)
This is a great idea. The jalapenos are still soaking in the hot liquid just in the jar instead of in the pot. I had asked for one large jalapeno for the grocery run and received a bag full so that’s how I got here and I’m glad I did. It will be a bag full from now on.
Ok, I’ve tried both ways now. And for some reason, the batch that stayed in the pot just seemed to take on more flavor than the batch I let sit in the jar. Now I know to listen to the experts.
I wouldn’t skip the step of letting the peppers soak in the hot liquid. They soften just a little and you can pack them in the jar easier. Then add the hot liquid almost to the rim. This keeps them from floating and you get more peppers per jar.
is this pickling salt or regular salt
Just regular salt will do 🙂
Regular salt contains addiritvies that make the brine cloudy. This looks like spoilage so it is better to use canning/pickling salt.
additives…
iodine & anti-caking powder.
My husband & all his coworkers has ate a 1/2 gallon, 4 pints and 3 quarts in 1 month. They are crazy over these jalapeños, they prefer it over the store any day, and they ran out at work one day, so my hubbys boss took the store bought jalapeños , drained them and tried to put them in this bribe out of desperation but it was a fail! Lol. They are obsessed and love it. Thank you so much for sharing this recipe, makes me feel good to make something my husband is crazy about. God bless you!
Does not state what size jar to use i’m assuming since it’s a few peppers a pint jar or smaller
You’ll need at 6 oz jar
A pint or even half a pint should be enough but it would depend on how large your peppers are and how they are sliced.
Using whole jalapenos do I need to adjust the recipe
No need to adjust the recipe!
Last week at farmers market I asked my pepper guy for jalapeños by volume instead of per piece. He told me to come back next week. I did not know what a 1/2 is….hello, paper box 🤣
Huh?
Huuuuh?
Could I reduce the salt? Just curious how much salt content enters the peppers? I have high blood pressure. Jalapeño Pinto Dip calls for 2 t peppers chopped and 1 t juice. Wondering if I could make them with less salt and then use them up without storing as long. Thank you.
You should be okay cutting the salt in half!
This recipe is great. I only used 1TBS of sugar per batch (made 2 batches) and it’s far too hot for anyone other than me. Can I add more sugar to the jar to calm the heat or does that have to be done during cooking to dissolve the sugar properly? Thanks!
I ordered 6 jalapeños from Amazon Fresh yesterday. I _didn’t know it came in 8 ounce packages (3 lbs total). Bwaaahaha! Great recipe! Added some sweet peppers, onions, bell peppers, carrots for color.
Why would you “order” 6 jalapeños from Amazon, of all places? Doesn’t your supermarket carry jalapenos?
I have a few stray cayenne peppers. Would it be ok to add a few?
No, you cannot use them
Why not cayanne? I threw a few Thai Dragons in for good measure and came out great (and hotter).
Sure you can. You will have pickled cayenne peppers.
lol.
Can you use distilled white vinegar?
Yes, it will work 🙂
I see some are awaiting a response regarding the possibility of water bath canning them. Has anyone successfully done so?
Elle, I am going to try water bath canning and hope for the best since no one has replied they have don’t it.
I wouldn’t process this recipe on a water bath as it hasn’t been tested for safety. I would use a recipe from Ball, the USDA or a trusted site for canning.
I used to canning pressure cooker and my jalapenos came out great and they lasted for 3 years on the Shelf I said, hi. Good luck
Absolutely and totally safe! I water bath can all the time. It is the safest way to keep your food for a long time.
Low pH (acidic) foods may have water bath MUCH more safely…NOT NOT safe otherwise!! PLEASE rethink your advice🥺
Never done anything of this sort. So now I’m going to try this vinegar and jalapeños with carrots and onion. I guess I will need a jar to put them in. Is white vinegar the type to use? Thanks hope to get a reply?
You would use distilled vinegar!
This is perfect timing as I have a lot of jalapeños ripe from the garden. Is the garlic necessary for them to be delicious or can it be omitted? I love it but my dad is allergic and I’d like to make some for him. Thank you!
You can skip the garlic if you’d like!
I water bath all the time and it’s fine. I just opened a jar from 2018 and they were delicious.
Yes, you can water bath can them. I’ve been canning all summer since my peppers came in an abundance this year. This way, the peppers will last a lot longer. I have pickled peppers until next summer and enough to give as gifts along with other goodies I’ve canned.
I used water bath canning last fall so I could have them year round. Added some pickle crisp to the recipe also! Excellent recipe but this made them a little crisper.
Can I not slice the Jalapeños?’
Sure! You can even leave them whole.
Maybe putting on your face mask & rubber gloves will help….that’s what I did.
Absolutely brilliant recipe! I boil them for only about a minute, as I like the crunchy texture! Problem is I eat these most days now haha. Thank you so much.
Can I reduce the amount of salt? We are on a low sodium diet.
But this sounds delicious and will probably make it anyway!
Yes, you can but not by too much as it is needed for the brine.
Can I boil them in the jars for ten minutes than store them in the pantry
i’ve used a similar recipe for quick pickling large batches of peppers for years. The only difference was volume. I peeked around for a few difference recipes this morning and found this nearly identical to the ones i’ve used in the past. I was given a couple pounds of fine jalapenos yesterday so a run of pickling is ahead today. I even have 4 nice pickle jars in the fridge with lonely spears floating in them. Its 7 am and i think the wife will like the chopped pickle, bacon, fresh jalapeno & cheddar omelet i make after clearing those jars out. A quick run through the dishwasher and they will be good to go.
This recipe looks fantastic! I can’t wait to give it a try. Would it work for pickling other vegetables as well? Thank you for sharing!
Pickling brine is so universal I think. At worst typical end up with a slightly odd taste but no where near tods it in the trash level so go for it. I tried this recipe and will allow a few days for it to gain some body before testing but it’s very similar to my recipe for pickling carrots and daikon for my Bahn mi sand which shop.
I love this recipe! I use it all the time for my homegrown jalapenos. I add two extra cloves of garlic. People rave over them. I also used it to quick pickle cucumbers. They’re not as good as jalapenos, but still super tasty.
Have you ever tried pressure canning these?
There is no need to pressure can them as the pickles are a high acid food. Plus they would get super mushy.
I love this recipe, and have made it multiple times. Super easy recipe.
My one question is if I want to make a larger batch, like double or triple the size, do i need to double or triple my brine? or just double the sugar and/or garlic? Or just leave it the same? I understand i need enough liquid to cover all the peppers.
Yes, you would double the brine and the garlic/sugar so that it covers the jalapenos so it would just depend on how much you’re making!
Help!!! I want to make this tonight. But, at the end it says to take the pickled peppers out of the liquid, put in a jar, and cover with the brining liquid. the recipe doesn’t mention brining liquid. is that the liquid use to pickle the jalepenos?
Yes, it is the same liquid!
How soon can you eat them?
You can begin eating them right away! 🙂
I did 2 heaping tablespoons of sugar and one level tablespoon of salt along with splitting the vinegar into ½ cup of white with ½ cup of apple cider vinegar.
The result was a sweet taste followed by a “Yup, these are jalapenos!”I gave some to friends and and they loved them.
Do you use distilled white vinegar?
Yes 🙂
Can this recipe be used for banana peppers. And do you sterilize jars first .?
This recipe should also work with any other type of pepper. No, you don’t have to sterilize the jars if you are not canning.
I use 1 tablespoon sugar, so crunchy and delicious ious’ not too spicy!
Easy & gives excellent results! Going to try with whole peppers now!
Got huge jalapenos yesterday, normally add them to vegetables, got ten left, will let you know how the pickle turns out without sugar
Great recipe! VERY easy to make. Much better flavor compared to store bought. Place/leave in frig as you eat them…. nice and crunchy. BTW – I only used a teaspoon of sugar. HIGHLY RECOMMEND giving it a try.
Are you using pickling salt or plain salt
Just plain salt! 🙂
Pickling salt is as plain as it gets! Table salt can have iodine or anti-caking agents that will cloud the brine!
If i wanted to can these….how long do you suggest?
Love this recipe, have used it for a couple of years now. The first time I followed exactly but it was a bit too sweet. Cut the sugar in half and got the spicy jalapeno slices I love.
My BIL asked if they were crispy and I let him try for himself. Crisp and spicy!
I used 4 mammoth jalapeños and 2 yellow cayenne peppers homegrown with 2T Lakanto granular Monkfruit sweetener and they turned out so yummy!! This was my first time pickling peppers but it was so easy and worth it!
AMAZING! I love it thanks for sharing the recipe with us!
Is this pickling salt or table salt?
I had 8 jalapeños from my garden & googled this recipe!. Ate them with nachos & as previously stated crunchy, fresh & delicious! Being from Louisiana, I will only use 1 TBLS of sugar in the future.
Can I do whole jalapeños with this recipe?
Yes, whole jalapenos will work!
When I have a jar done, can I freeze them to keep longer??
I would not recommend freezing. You can keep them in the fridge.
You might try less sugar. I’m in Texas and I only put in a half teaspoon. May not use any next time. The recipe as written made them taste like sweet pickles.
Thanks for the suggestion. I used jalapeños from our garden and made this without sugar or boiling anything. Absolutely wonderful and we love the crunchiness and freshness of the jalapeños! Great recipe inspiration! We want to put these on everything!
I made a second batch and and left two peppers whole to make poppers. They stayed firm and seem like they will hold the stuffing well.
I’ll keep you posted.
Can’t wait to try this recipe! Have been looking for something to do with my “quarantine harvest”! Thank you!
All true, advice givers. I used half the sugar, and the jalapenos and carrots were perfect. I just did some mild banana peppers– can’t wait to see how they turn out. Great recipe! Thank you!
I just made another batch! I put the sliced jalapeños in the jar and poured the boiling liquid over them!
How much sugar remains in the peppers? Our family is not allowed to eat sugar. But somethings use sugar for a chemical reaction and the sugar is consumed by the reaction. Would you say these would be okay for someone he doesn’t eat sugar?
sugar adds for a more mild flavor. you can reduce the sugar or omit it entirely. They will be spicier for it.
There are great substitutes such as swerve or a truvia blend that has no sugar you can use.
Yummy jalapeños from our garden! Great recipe. Only used one tablespoon sugar the second time ❤️
I made lrg batches & familia is Loving them – THX & they don’t last long enough before eaten Up any recipes. Also great in sandwiches. Gave many jars away … THX again, our grandmas made many back in the days🌻🌻
Can you can these or are they for fridge only?
Should you to sterilize the jar? I’m using a mason jar for preserves.
Nope, no need if you are not canning:)
Can you can these or do they need to be refrigerated only? Trying to figure out what to do with the ones coming in from the garden.
Yes I also want to know if recipe is only for refrigerated or can I use this recipe to can them?
Can I keep the peppers whole instead of slicing them.
I’ve made this a few times now. Different size batches and each time it turns out great.
Great recepie – simply, fast and delishes!
I really enjoyed these and was surprised at how much I enjoyed the carrots I threw into the mix as well!
No reply when questions are asked, why? The peppers are excellent but would like an answer to whether or not you recommend Pickering salt
Excellent!
Made these with tacos tonight on a whim. They were hands down the best part of the meal. I think this will now be a staple in our household. Delicious!
OMG I did the same thing and now I’m addicted.
Outstanding and simple! I added carrots and onions. I ate the jar in 3 weeks and I’m making more tomorrow. Great recipe! Thanks!
Would it matter if I omitted the sugar or substituted Stevia?
I haven’t tested the recipe without sugar but it should still work. The sugar just helps with the spice.
How long does it take for the jalapeños & carrots to actually pickle and be ready to eat?
You can start eating them as soon as they cool!
So easy and my family loves them.
Is this recipe safe for canning using the water bath method. If so, how long should they be in the bath
Delicious!!!! No more store bought jalapeños for me.
Picked them fresh and made a jar. Used less sugar so they were nice and spicy. Loved them and they didn’t last long.
Hi, I plan on making these tomorrow.
Being stuck at home has brought me closer to the kitchen.
And I have the extra pounds…. to prove it 🙂
Your recipe indicates this will be good for 2 months in the refrigerator.
I’m hoping this is not a typo.
Thanks.
My pint jar lasted me two weeks because I ate them.
Easy, fast, delicious. No excuse to not have a jar in the fridge at all times.
My favourite recipe . Thank you. They are crunchy and tasty and I made a third batch today.
We’ve never tried pickling stuff at home. But during the current circumstances are learning the process of prolonging produce freshness. Your recipe made it so unbelievably easy that we checked the steps thrice!! Thank you very much. The peppers have turned out more flavorful and crunchy than anything store-bought. 🙂
Really easy and so yummy 😋
This is delicious.Very little effort. Far tastier than the store bought ones
I have mixed bell peppers with jalapeños. And another time bell peppers with normal green chili
AMAZING JALAPENOS! YAAAS Miss. Layla!!!! Thank you…
Tried this as I was running out of my favorite brand jalapenos but didn’t want to wait hours in line–either waiting to get in a store or waiting to check out. Heading the warnings of some comments I only used 1/2 the salt to keep them from being too salty. I also added half the sugar because I like it SPICY!
I WILL NOT BE BUYING BRAND JALAPENOS ANYMORE!!!
Thanks for taking the time to leave a review and I’m so glad this recipe saved you a trip to the supermarket!! stay safe <3
Does more sugar make it hotter?
No, it should not!
Does it have to be sliced? Can you do this with whole jalapeños ?
You can do it with whole jalapenos as well!
So delicious and easy. Must try…..
Omg!! So easy and so tasty!! I came into 15 lbs of fresh jalapeños and was trying to figure out what to do with them. Had diced some, blanched some, trying to figure out what next and though “hmm what about pickled?!” And I googled and found this recipe. It was SO easy and so tasty. Like someone else mentioned. I will never buy jarred ones again!! Thank you for sharing this recipe. I stumbled onto your page by googling. Will have to see what other recipes you have!
Just made these and had a quick taste. Seemed a little too salty to me.
I added a little fresh chopped ginger after jarring it to change the profile just a little and it was absolutely delicious.
What a great idea, Eric!
I triple the recipe and use quart canning jars. Fill half jars with jalapenos the other half with baby carrots and cauliflower florets. OMG! Good for everything including late night snacks
Just made these delicious pickled jalapenos. Turned out so good, thank you for the recipe.
Lorna G
Have yOu ever done a hot water canning process with tHIs recipe? Would THey last longer do yOu think?
Want to give holiday gift
I had to try out this to the obligatory tacos st friday (in Norway taco is the only “right” dish to serve as dinner on a Friday, don’t ask me why, we just do so . . ) Anyway, this was a perfect recipy. I loved it, I did add a bit of lemmon and lime juice to. Thank you for a good recipe !
Can you substitute apple cider vinegar?
You definitely use a hot water bath for canning these and they will last just like any other canned vegetables or pickles. Just use a recipe so the acidity is correct.
What size jar? Thanks!
a 16oz jar will do!
Can i make it with feozen JALAPEÑOS?
I’ve never tried it with frozen jalapenos so I can’t answer without further recipe testing!
Layla…you are a legend…..🧡…..using my home grown jalapenos this recipe these are sensational..
Thanks from down under Tallandoon…
Your words mean so much, Matty! I’m so happy to have readers from Australia <3
Very delicious pickled jalapeño peppers. Great recipe! I shredded clean carrot to mixture for color and interest! My grandsons beg for more!!
Best pickled jalapeño recipe. Can’t keep them in the fridge! So way to make!!
Best pickled pepper recipe I’ve ever had. I used this to pickle sweet ITALIAN peppers that turned out great. Even in late october I’m still picking peppers!
I’m planning to make this, but was wondering if there is a reason to boil the peppers with the brine solution? It seems like extra work and a hassle. Why not just fill the jar with peppers and then pour in the brine solution?
It softens the peppers a bit
I used all red jalapenos n a couple scotch bonnets , Excellently delicious