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
Excellent and easy recipe. Made it using 20 home grown jalapenos that were very hot so I used the 2 tablespoons of sugar which did calm the heat just enough to use on everything.
I added sliced bell peppers and carrots also.
As stated the whole jar did not last but a week. Making another batch now.
Thanks for this recipe.
I like this recipe, I have use it or 1 like several times and it has always turned out great.
The one thing I do different is I stuff ny jar with the sliced jalapenos, carrots and onions first and then pour the hot brine over them.
I put the peppers directly into jars, then pour the hot, brining liquid ovre them, and close the jars. I use European, twist-off jars, and they seal perfectly with hot liquid inside them. The peppers will last for years, not months.
Beautiful, delicious and SOOOO easy! Excellent on burgers or straight out of the jar!
Do you store all the jars in the refrigerator?
Excellent recipe…this is my fourth year making this. My family loves it!!!..super easy and never lasts more than a month with my kids. I add sliced carrots at this point and they love that as well. Thank you for posting and now that my garden has produced the hots…I am back to your lovely recipe 💖
Hello Joe!! I somehow lost your old jalapeno recipe. Everyone loves it. It contained sliced peppers placed in boiling water for about 30 seconds, then stuff them into a jar and add salt, turmeric, and two cloves of garlic. Then 2/3rds of the jars filled with white vinegar and the rest with water.
I think I know it but forget the amounts of salt and turmeric. Is this correct so far? Would you please send me that recipe.
I remember you personally doing this recipe on your site.
Stay healthy and God Bless!!
Turned out delicious
Love these. I’m on my third batch already!! I put these on just about everything. I used 3 tbl spoons of sugar, as I am not a person who likes a lot of heat. The recipe is perfect for all the jalapenos I have coming in from my garden. They make great gifts too.
Fantastic recipe! Easy, delicious and much crisper and brighter tasting than canning. These won’t last even 2 months!
Do you just put the lid on tight then let sit in the fridge ?
Will this recipe work for canning storage as well? We love these and make a few jars every year to store in the refrigerator but I’m looking to lengthen the storage time.
Yes! I use this recipe and flip em upside down with a towel over the top overnight. I’ve been doing these for the last 3 years and everyone has sealed.
So you don’t have to hot water bath them ? Thank you.
For those wondering about measurements, I found that 8 oz of jalapenos was just right for a pint jar (16 oz) or two jelly jars (8 oz each). Do ensure your jars and lids are clean before using. A run through the dishwasher is as good as sterilizing in boiling water the old fashioned way.
Can you use this recipe for pickling green, unripe tomatoes?
What size jar are you using for this recipe?
Could you supply an approximate weight for the jalapenos (vs a quantity)? I had a lot of liquid as compared to the 8 sliced jalapenos. My peppers were on the small size but seemed to be similar to the ones in your pictures.
I love this recipe
Delicious
Awesome and so easy to make
Made this just now! So easy and so delicious! I’m happy that I picked some really hot ones!! Great simple fast recipe! Love them. Thank you again!
I make these all the time! So easy, so much better than store-bought! I stick to a tsp of honey and skip the sugar (little more flavorful without masking the heat) and it’s perfect every time! sometimes I throw a shot of leftover brine in my margarita:)
Simple and to the point
I love this recipe! I love pickled jalapenos but store bought varieties have way too much sodium. I make this recipe using NuSalt which has no inverse impact on it’s flavor but totally eliminates sodium. I can now eat all the jalapeno slices that I want. Plus, with this recipe they are so much better.
This is a great recipe, peppers were just right! Very easy to make with literally no mess.
Wow, this is a great recipe! The sugar totally takes the heat out. What a difference. Thank you so much.
Amazing and super simple !! Thank you for sharing this !
The best and easiest way to make pickled jalepenos. Been using this recipe for a couple years.Thankyou!
Really nice recipe. I’ve stopped buying jarred jalapenos and only make them! Jalapenos are not spicy enough for our family so we either add habanero or Serrano peppers and both work really well as an add in.
Do you not add sugar at all so all heat remains from jalapeños?
WOW this recipe is wonderful!!! I can’t believe how easy it is, I will never buy Pickled Jalapenos again. the jar is 1/3 empty and they haven’t made it to fridge yet. What a great snack. Thanks for the recipe!
Excellent and super easy recipe!!
I just made my first batch! I will definitely update after I make dinner with them this evening!
It was incredibly easy!
I used an old jar of store bought and it worked perfectly!,
Can you use this for carrots?
Can you use this for carrots?
Wonderful recipe! Made exactly as printed. Thank you so much !
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
made these! Yummy. We have already finished 1/3 of the jar. But Not concerned cause these are so quick and easy to make.
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!
Yum, that sounds delicious!
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.
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..
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!
So easy and delicious. I will never buy pickled jalapeños again. Thank you.