Quick-Pickled Jalapeños

Large glass jar of pickled jalapenos with sliced carrots and garlic in brine. The glass jar is on a small wood cutting board on a white countertop, with white tile in the background

5 from 1 reviews

Get the recipe for these Quick-Pickled Jalapeños that are crunchy, tangy, spicy, and ready in 10 minutes! Perfect on nachos, sandwiches, snacking, and more.


  • 59 jalapeños, sliced* (about 4 cups or 315g)
  • 1 1/4 cup (295 ml) distilled white vinegar
  • 1 1/4 cup (295 ml) filtered water
  • 1 1/2 teaspoon kosher, sea, or pink himalayan salt
  • 2 teaspoons cane sugar*
  • Optional add-ins: 3-5 garlic cloves and/or 1 small carrot, peeled and sliced


  1. Prep: Use a mandoline or a knife to evenly slice the jalapeños and stuff them into a quart-sized glass mason jar; if you are sensitive to heat, you can remove some or all of the seeds. Add the garlic and carrot to the jar as well, if using.
  2. Pickle: Prepare the pickling liquid by adding the vinegar, water, salt, and sugar to a small pot or pan over high heat. Stir the mixture together to dissolve the salt and sugar. Once the liquid comes to a boil, carefully pour it into the glass mason jar and let it sit on your counter until it cools to room temperature. The jalapeños will gradually shrink, soften, and turn to a more yellow-green over time – if any stick above the liquid in the beginning, press them down with a fork 5-10 minutes later.
  3. Seal your jar once cool, then store in the fridge for up to one month. These pickled jalapeños will be the most crispy within the first week, then will gradually soften with time. Serve as desired.


  • Sugar: pickled recipes are traditionally made with cane sugar, but I have also tried this recipe with coconut sugar and it works well. Just make sure the sugar is totally dissolved before you pour it over the peppers!
  • Vinegar: distilled white vinegar is the best neutral-tasting vinegar for this recipe, but apple cider vinegar will work as well.
  • Jalapeños: this recipe will also work with whole jalapeños, or larger slices – it will just take longer for them to fully pickle.

Keywords: pickled jalapeños, homemade pickled jalapeños, jalapeño recipes