Pickled Jalapeños Recipe
These homemade pickled jalapeños add the perfect pop of heat and tangy flavor to your favorite meals. No canning required!
Quick-Pickled Jalapeños
I love making homemade pickles. From crunchy dill pickles and my Granny’s old-fashioned sweet pickles to tangy pickled red onions, there’s just something about a jar of homemade pickles waiting in the fridge. They add a bright pop of flavor to sandwiches, tacos, burgers, salads, and just about anything else you can think of. And if you’re anything like me, they’re pretty hard to resist straight from the jar too!
These quick pickled jalapeños are one of the easiest pickling recipes you’ll ever make. Instead of dealing with canning equipment, water baths, and long processing times, all you need to do is make a simple brine, pour it over sliced jalapeños, and let the refrigerator do the rest. The result is crisp, tangy peppers with just the right amount of heat and plenty of flavor.
I always try to keep a jar on hand because they make an ordinary meal taste a little more special. Add them to tacos, nachos, burgers, hot dogs, sandwiches, or grain bowls for an extra kick. Best of all, these refrigerator pickled jalapeños keep for months, so you can enjoy them whenever the craving strikes.
Note: This post contains shop-able ad links to products we use and love; read our full disclosure policy here.
Ingredients
- Sliced jalapeño peppers
- Minced garlic
- Water
- White vinegar
- Salt
- Granulated sugar
Scroll down to the printable recipe card at the bottom of the post for the full ingredient amounts and step-by-step directions.
Helpful Kitchen Tools
Instructions
- Slice the jalapeños and place in a 16 oz mason jar with the minced garlic.
- In a small saucepan over medium-high heat, bring the water and vinegar mixture to a simmer.
- Once simmering, add the sugar and salt and stir until completely dissolved.
- Pour the hot brine directly over the garlic and jalapeños, filling the mason jar. Allow to cool.
Prep Tips:
- Yield – This recipe makes about one 16oz jar of pickled jalapeño slices. To make a larger batch (in a quart sized mason jar) simply double the ingredient amounts.
- For Less Spicy Peppers – If you love the taste of jalapeños, but prefer a little less heat, there are a couple simple steps you can take to remove some of the bite. After slicing the peppers, remove the seeds from the middle of the slices. Next, soak the peppers in a bowl of cold water for 30 minutes. This helps draw out the capsaicin, which is what makes the peppers so hot. Then you can proceed with pickling.
- Storage – Allow the jalapeños sit in the brine until the contents of the jar have cooled to room temperature. Once cooled, place a lid on them and store in the refrigerator. These will keep for months in the refrigerator.
Try Pickled Jalapeños In These Recipes:
Pickled Jalapeño Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Pickled Jalapeños Recipe
Equipment
- Saucepan
- 16oz mason jar
Ingredients
- 6-8 jalapeño peppers
- 2 Tablespoons minced garlic
- 1/2 cup water
- 1/2 cup white vinegar
- 1 Tablespoon salt
- 2 Tablespoons sugar
Instructions
- Slice the jalapeños and place in a 16 oz mason jar with the minced garlic.
- In a small saucepan over medium-high heat, bring the water and vinegar mixture to a simmer.
- Once simmering, add the sugar and salt and stir until completely dissolved.
- Pour the hot brine directly over the garlic and jalapeños, filling the mason jar. Allow to cool.
Notes
- Yield: Makes about 1 pint (16 oz) of pickled jalapeños. Double the recipe for a quart jar.
- Less Heat: Remove the seeds and soak sliced jalapeños in cold water for 30 minutes before pickling.
- Storage: Let cool to room temperature, then refrigerate. Keeps for several months in the fridge.
Nutrition
Pin our Quick-Pickled Jalapeño Peppers on Pinterest:
You might also like:
- Pickled Jalapeños Recipe - June 15, 2026
- Homemade Nesquick Mix - June 11, 2026
- Keto Stuffed Onion Bombs - June 7, 2026
