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Quick Pickled Jalapenos

5 from 1 vote
Time: 10 minutes
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You are going to want to whip up some of these Quick Pickled Jalapenos. They are easy to make, add a spicy, salty, sweet flavor to all your favorite foods, and use only 6 inexpensive ingredients.

We will use the quick pickling method in this recipe which means homemade pickled jalapenos in no time. They keep in the refrigerator for up to 2 months and taste delicious on everything from Chili Cheese Nachos to Pulled Pork Sliders to burgers and tacos or straight out of the jar!

Looking for more jalapeno recipes? Try my Jalapeno Artichoke Dip or this Jalapeno Simple Syrup. It goes great in cocktails, lemonade, and even mocktails like my Jalapeno Margarita Mocktail.

Fork filled with homemade quick pickled jalapenos with the full jar in the background.

In August and September our garden gives us so many jalapeno peppers. I was able to use most of them, but did have a few going bad in the refrigerator.

Because I needed to use them up fast, I knew making these homemade pickled jalapenos was perfect. And we absolutely love them in our house. Win win!

Reasons to LOVE Homemade Pickled Jalapenos

  • Adds a spicy, salty, sweet note to all your favorite foods.
  • 6 inexpensive ingredients– most of them are pantry staples too.
  • Only 10 minutes to make, but they will last up to 2 months.
  • This recipe follows the quick pickling method which is the easiest and most approachable method.

What Is Quick Pickling?

Quick pickling is a pickling method that uses a hot vinegar brine to ferment fresh foods. The brine creates an acidic atmosphere which preserves the pickled food for up to 2 months. With quick pickling the texture remains in tact and fresh, so no mushy pickled jalapenos here!

I also have a super delicious Quick Pickled Carrots recipe too. It’s an old fashioned pickling recipe. We love them here in the midwest.

Close up of jalapenos in brine.

Ingredients for Pickled Jalapenos

6 simple pantry ingredients is all you’ll need to make these homemade pickled jalapenos. Keep reading for crucial ingredient notes and potential substitutions.

  • Fresh Jalapenos: Make sure you wash your jalapeno peppers and pat them dry before slicing into rings. I recommend cutting them a 1/4 inch thick with the seeds kept.
  • Distilled White Vinegar: Essential for quick pickling foods and make sure it is 5% acidity. You can also use apple cider vinegar, I just prefer the flavor of white vinegar.
  • Water: Any water works, bottled, tap, etc.
  • Fresh Garlic Cloves: I like to smash and rough chop mine so more of the flavor imparts into the liquid. You can also mince or grate the garlic cloves. I do not recommend using garlic powder, it just isn’t the same.
  • Granulated Sugar: This tames the heat, but is optional, especially if you want spicier pickled jalapenos.
  • Kosher Salt: Boosts the flavors and helps to preserve the jalapenos.

Equipment Needed

How to Make Pickled Jalapenos

Homemade quick pickled jalapenos in 3 steps! You heard me, it is that easy. Below is a short summary, the recipe card will have completed details.

1. BRING TO A BOIL the white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and salt. Remove mixture from the heat once it has come to a boil and the granulated sugar has fully dissolved.

2. STIR IN THE SLICED JALAPENOS and allow the mixture to sit and cool for 10 minutes.

3. PACK THE PICKLED JALAPENOS into a glass jar, ladle over brine until the jar is filled to the top, screw on the lid tightly, and allow them to cool for 1 hour before refrigerating.

NOTE: I recommend refrigerating your quick pickled jalapenos at least 1 day prior to eating. This helps the flavors to meld together and the spice to mellow a bit.

Storing Information

Because the quick pickling method does not completely seal jars, you should always store them in the refrigerator. They will last up to 2 months but you should always check the pickled jalapenos before consuming. The liquid should be clear and with no visible mold on the peppers or mouth of the jar.

Hand holding onto a full jar of homemade Quick Pickled Jalapenos.

4 Ways to Customize Quick Pickled Jalapenos

1. THE CRUNCHIER JALAPENO METHOD: If you are wanting crunchy jalapenos rather than a softer jalapeno, try these instructions. Add the raw, sliced jalapenos to a clean jar and then pour over the brine (it should be boiled and cooled for 10 minutes prior to pouring). Follow the remaining directions as written.

2. REDUCE OR OMIT THE GRANULATED SUGAR: This makes for a spicier pickled jalapeno.

3. ADD OTHER SPICES: Crushed black peppercorns, mustard seed, celery seed, cumin, fresh herbs like oregano or bay leaf.

4. TRY DIFFERENT PEPPERS OR USE A VARIETY: Banana peppers, sweet tri-colored peppers, red chilis, serrano peppers, etc. Just keep in mind the softer the pepper is raw, the softer it will be pickled.

Quick Pickled Jalapenos in a jar of brine with the lid and a fork on the side.

How to Use Pickled Jalapenos

The list of things you can do with these quick pickled jalapenos is endless! Here are a few of my favorites:

Frequently Asked Questions

How spicy are these pickled jalapenos?

This depends, the sooner you eat them the spicier they are. The longer they refrigerate the more mellow they will taste.

Can this pickled jalapeno recipe be canned shelf stable?

This recipe was not written for shelf stable water bath canning, but you can find more information here: USDA Guidelines for pickling jalapenos.

Jalapenos in a jar of brine with the lid and a fork on the side.

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Enjoy Entirely, Elizabeth
Fork filled with homemade quick pickled jalapenos.

Quick Pickled Jalapenos

Elizabeth Swoish
Homemade Pickled Jalapenos using the quick pickling method. They are a delicious condiment that adds the best spicy, sweet, salty flavor to foods.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiments
Servings 12 1 ounce
Calories 12 kcal



  • 1 ½ cups jalapeno peppers - washed and cut in 1/4 inch slices
  • 1 cup distilled white vinegar - 5% acidity
  • 1 cup water
  • 2 cloves garlic - smashed and roughly chopped
  • 1 tablespoon granulated sugar - reduce or omit for spicier jalapenos
  • 2 teaspoons kosher salt


  • To a small saucepan add the distilled white vinegar, water, smashed and roughly chopped garlic cloves, granulated sugar, and kosher salt.
  • Bring the brine to a rolling boil and remove from heat once the granulated sugar has fully dissolved.
  • Remove from heat and stir in the jalapeno slices. Allow it to sit and cool for 10 minutes.
  • Pack the pickled jalapenos to a clean glass jar and top off the jar with brine.
  • Tightly screw on the lid and allow the pickled jalapenos to cool for 1 hour before refrigerating.
  • Refrigerate for at least 4 hours (I recommend 1 day) prior to eating.


Storing Information:

  • Refrigerated, in an airtight glass jar, for up to 2 months. 

The Crunchier Jalapeno Method:

  • Add the raw, sliced jalapenos to a clean jar and then pour over the brine (it should be boiled and cooled for 10 minutes prior to pouring). Follow the remaining directions as written.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on August 22nd, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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