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.
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Quick 10 Minute Pickled Jalapenos



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564 Comments

  1. 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.

  2. 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!

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

  4. 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.

  5. 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.

  6. Thank you for sharing this recipe. I picked a basket of Jalapenos roday and these came out so tasty.

  7. these are the best jalapenos ever!!! they are soooo delicious and crispy.
    i will never buy store bought jalapenos again.

  8. cOULD i USE a Sugar Substitute for folks who can have very little sugar?

    1. I have not tried it with a different type of sugar but I would try with a very small batch and see how it works out.

  9. DELICIOUS AND EASY, THAT’S THE WAY I LIKE IT.

  10. Easy recipe and it tastes better than anything store bought!!! Thanks:)

  11. GREat recipe, do you re-use the pickling liquid for the next batch?

    (not sure why, but this is typing in all caps, sorry if it posts like this)

  12. just Made These today 3/28/19. THey taste very good and Are 1000x times better tAsting tHan the store bought Ones. I was sick of the mushy jar ones. I followed the recipe exactly but i wish i only used 1 tablespOon of Sugar vs 2. ALTHOUGH they weren’t super sweet and still had heaT; i would have liked even more heat.

    1. Im pretty sure thE heat is dependent on the heat of the halapeno itself and not the brine Recipe.

  13. Looks delishes will de0fenatly try this recipie

  14. Yea yo can but you will need to cook the jalapeños A couple more minutes, try adding a Few thin carrot chips

  15. I will NEVER buy pickled JALAPEÑOS again! This Recipe is amazing!

  16. I have made this recipe numerous times and it’s always perfect. Crisp jalapenos, just the way I like them. Great on sandwiches, salads, and pizza.

  17. Can I do this with whole jalapenos or do I need to slice them?

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

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