10-Minute Quick Pickled Jalapenos

Mason jar full of quick pickled jalapenos.

5 from 5 votes

Once you give this quick pickled jalapenos recipe a try, I guarantee you won't go back to store-bought canned jalapenos ever again. Best of all, this recipe comes together in about 10 minutes!

Prep Time10

Total Time10

Course: Appetizer, condiment, Side Dish

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Ingredients

1 lb Jalapeno peppers - Sliced into thin rings
1 cup Water
1 cup White vinegar
1 tbsp Kosher salt or sea salt
2 tsp Sugar - Use less or more if you prefer
1 Garlic cloves - Crushed

Instructions

Prep. To a non-reactive pot, add 1 lb Jalapeno peppers (sliced), 1 cup Water, 1 cup White vinegar, 1 tbsp Kosher salt or sea salt, 2 tsp Sugar, and crushed garlic. Turn the heat on high.
Boil. As soon as the mixture comes to a boil, turn the heat down to medium-low and simmer for 5 minutes. The jalapeños will change color from bright to dull green.
Transfer. Carefully transfer the hot jalapenos to a mason jar along with the pickling liquid. If there isn’t enough liquid to cover the jalapenos completely, top with extra vinegar.
Seal. Seal the jar with a lid and let it come to room temperature then refrigerate. The jalapenos can be enjoyed as soon as they have cooled down.

Video

Notes

Refer to the blog post above for step-by-step recipe photos.

A few ingredient notes:

Jalapeno Peppers: This is a pickled jalapeno pepper recipe after all, but the same principle can be applied to other chiles like Serrano peppers.
Vinegar: I like to keep this recipe pretty classic with distilled white vinegar, but you can totally use apple cider vinegar, white wine vinegar or rice vinegar. Or better yet, combine them. A light-colored vinegar is best here, don’t use red wine vinegar or anything darker.
The sugar in this recipe helps offset some of the heat from the peppers and the astringency of the vinegar. You can adjust to your personal preference.

This recipe was NOT tested for water bath canning. These are quick pickles, meaning they can be consumed right away or allowed to pickle further in the fridge. Technically they are a type of refrigerator pickle, just like in my other easy pickling recipes: Mexican Pickled Onions, Pickled Cherry Tomatoes, Pickled Green Tomatoes, Pickled Cauliflower, Pickled Italian Vegetable Giardiniera, Mexican Pickled Vegetable Escabeche, Danmuji (Korean Pickled Radish), and Pickled Turnips.

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