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 468 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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566 Comments

  1. 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. 🙂

  2. 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!

    1. Thanks for taking the time to leave a review 🙂

      1. Do I need to adjust the recipe if using whole jalapenos

  3. 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

  4. This is a fabulous and easy recipe! Thank you so much!

    1. Thanks for taking the time to leave a review, Katie!

    2. 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!

  5. It is a great recipe. Made it and enjoyed it the family.
    Thanks so much.

      1. I have several pounds of jalapenos. Could I make this big batch and water bath can to make shelf stable?

        1. I haven’t tried that before so I can’t say. Sorry!

  6. Excellent very easy and simple instructions.

    Thank you!!

  7. 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

  8. 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 !

    1. 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.

    2. 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.

  9. Would it be okay to use diced garlic? My family loves it!

    1. I haven’t tried it with that sweetener but it should work!

  10. No white vinegar, so I’m using apple cider vinegar

    1. I only had white wine vinegar, I’m sure it’ll be fine 👍

  11. 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

  12. 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.

    1. 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)

      1. 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.

        1. 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.

    2. 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.

      1. Regular salt contains addiritvies that make the brine cloudy. This looks like spoilage so it is better to use canning/pickling salt.

            1. 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!

  13. Does not state what size jar to use i’m assuming since it’s a few peppers a pint jar or smaller

    1. 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.

    2. Using whole jalapenos do I need to adjust the recipe

  14. 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 🤣

    1. 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.

  15. 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!

  16. 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.

    1. Why would you “order” 6 jalapeños from Amazon, of all places? Doesn’t your supermarket carry jalapenos?

  17. I have a few stray cayenne peppers. Would it be ok to add a few?

      1. Why not cayanne? I threw a few Thai Dragons in for good measure and came out great (and hotter).

      2. Sure you can. You will have pickled cayenne peppers.

  18. I see some are awaiting a response regarding the possibility of water bath canning them. Has anyone successfully done so?

    1. Elle, I am going to try water bath canning and hope for the best since no one has replied they have don’t it.

      1. 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.

        1. 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

      2. Absolutely and totally safe! I water bath can all the time. It is the safest way to keep your food for a long time.

        1. Low pH (acidic) foods may have water bath MUCH more safely…NOT NOT safe otherwise!! PLEASE rethink your advice🥺

    2. 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?

    3. 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!

    4. I water bath all the time and it’s fine. I just opened a jar from 2018 and they were delicious.

    5. 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.

    6. 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.

    1. Maybe putting on your face mask & rubber gloves will help….that’s what I did.

      1. 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.

  19. Can I reduce the amount of salt? We are on a low sodium diet.

    But this sounds delicious and will probably make it anyway!

    1. Yes, you can but not by too much as it is needed for the brine.

      1. Can I boil them in the jars for ten minutes than store them in the pantry

  20. 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.

  21. 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!

    1. 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.

  22. 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.

      1. There is no need to pressure can them as the pickles are a high acid food. Plus they would get super mushy.

      2. 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.

        1. 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!

  23. 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?