This sweet and sour quick Pickled Jalapeños Recipe is the best way to enjoy the spicy pepper. All you have to do is let jalapeño slices sit in a pickling solution overnight in the refrigerator. This quick and easy dish goes perfectly on tacos, burgers, and nachos!
Table of Contents
Whether it’s a juicy Air Fryer Burger or some Sheet Pan Nachos, there’s always one thing that will elevate the flavor…
Pickled Jalapeños!
They’re a little more tame than fresh, have a hint of sweetness and a deliciously acidic and tart bite.
And while the store-bought jar of slices are delicious and a great quick solution, making them at home is almost just as simple and tastes SO much better!
You simply slice up the peppers, whisk together my go-to pickling brine, toss in some garlic, dill, and pickling spice, and voila!!
The BEST homemade jalapeños are ready for your enjoyment.
But what’s even better? They come out perfectly pickled and ready to enjoy within the next few hours!
Ingredients
Notes about the ingredients needed for this Quick Pickled Jalapeños recipe are below. Jump to recipe for the exact measurements.
- Jalapeños. This recipe calls for about 4-5 peppers, depending on the size. You can also sub for serrano, but you will need a few more since they’re smaller.
- Vinegar. For that classic pickle flavor, distilled white vinegar is necessary. While you can use apple cider vinegar, the flavor won’t be quite the same. Rice vinegar or white wine vinegar should be avoided.
- Water. This is added in to balance the acidity of the vinegar.
- Salt. An absolute must for a good brine! If it’s available, pickling salt is the best way to go, but table salt will work. Start with less and add more if needed.
- Sugar. You only need a little bit to offset the tartness from the vinegar.
- Optional Ingredients. You can go with whatever flavors you like! Fresh dill, whole garlic, or pickling spice are all fantastic.
How to Make Pickled Jalapeños
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
1. Prepare the ingredients.
Add vinegar, water, salt, and sugar to a medium pot. Bring it to a boil over high heat. Immediately, reduce to low and allow the solution to simmer for 2 to 3 minutes. Stir it occasionally.
It is important not to boil or simmer the pickling liquid for too long. If so, there might not be enough of the mixture left.
If you have never cut jalapeños before, there are a few things you need to know. NEVER use your fingers to scrape the seeds and membrane out. It is best to wear gloves so none of the capsaicin comes in contact with your body.
The easiest way to prepare the peppers is to use a mandoline. This method results in pieces that perfectly soak up the solution.
Or, you can use a sharp knife. Hold the stem and make thin slices all the way down to the narrow tip. If you don’t remove the seeds and membrane, the homemade pickled jalapeños will be spicier.
2. Fill the jars with jalapeños and brine.
Wide mouth pint-sized canning jars are the best option for this recipe.
If you are pickling sliced jalapeños alone, then place them in the jar.
Otherwise, add other ingredients along with the peppers. The best flavors to add are fresh dill, black peppercorns, whole garlic cloves, and pickling spice.
Pour the cooled brining solution over the jalapeños. If there is any extra room on top, add water to fill the jar.
3. Cover and store.
Wipe the rim of the jar first to ensure there is nothing in the way of the lid. Then, screw the top on tightly.
Place the pickled jalapeños in the fridge. Wait at least 4 hours before using, though they will be even better with each passing day.
Prep-Ahead and Storage
- Prep-Ahead: This is a recipe that needs to be made ahead of time! Make it a couple of days before you need it for best results.
- Storage: Pickled jalapeños will last in an airtight jar in the fridge for up to 2 to 3 months. As these sit, they will lose spiciness.
- Freezing: You can keep these peppers in a freezer-safe container for up to 5 to 6 months. Be sure to drain the brining liquid first.
FAQs
Pickled jalapeños are softer than the raw version and have an acidic taste. The difference is similar to cucumbers and pickles.
Pickled jalapeños are not only delicious, but they are full of nutrients and aid in digestion, as well.
When you pickle jalapeños, they end up with a vinegar flavor and a milder heat than the raw version. You can add in additional flavors like garlic, pepper, dill, or even cumin seeds.
Ways to Use Pickled Jalapeños
These sweet and spicy peppers go well with so many dishes. Give these a try first:
- Sheet Pan Nachos
- Air Fryer Hamburger
- Fresh Mango Avocado Salsa
- Shredded Chicken Enchiladas
- Cilantro Lime Chicken
- Shrimp Ceviche with Avocado
More Quick Pickled Vegetable Recipes
If you loved making pickled jalapeños, these other quick pickled vegetables might be your new favorite:
- Refrigerator Dill Pickles
- Pickled Red Onions
- Pickled Carrots
- Pickled Beets
- Pickled Garlic
- Pickled Radishes
Tap stars to rate!
Quick Pickled Jalapeños Recipe
email this recipe!
Ingredients
- 4 jalapeño peppers thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
Instructions
- Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
- Add the sliced jalapeños to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
- Pour the warm solution over the jalapeños and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
- Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Tap stars to rate!
Video
Notes
- Prep-Ahead: This is a recipe that needs to be made ahead of time! Make it a couple of days before you need it for best results.
- Storage: Pickled jalapeños will last in an airtight jar in the fridge for up to 2 to 3 months. As these sit, they will lose spiciness.
- Freezing: You can keep these peppers in a freezer-safe container for up to 5 to 6 months. Be sure to drain the brining liquid first.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
