Pickled Jalapeños

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Quick Pickled Jalapeños deserve a prime spot in your fridge because you’ll be reaching for them again and again. They add a spicy-briny kick to any dish you pair with from omelets to sandwiches, burgers, tacos, dals, and khichdi. These addictingly zesty quick pickles are ready to enjoy in just 30 min from the fridge!

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This super quick-pickling process results in jalapeno slices that retain some freshness in flavor, color, and crunch while soaking up that delicious brine. That combination is unbeatable! Homemade quick pickles look and taste so impressive and yet couldn’t be easier to make. Slice jalapeños, place in a jar, and pour the brine over. Let contents come to room temperature and refrigerate for at least 30 min. And voilà the BEST PICKLED JALAPENOS you’ve ever had.

The best time to make these Pickled jalapeños is–any time! But right now we love this recipe as a way to enjoy the last of summer’s bounty from the garden or the farmer’s market. Fortunately, jalapenos are usually available year-round in the grocery store so you can make quick pickles whenever the craving hits.

pickled jalapeños in a glass jar and a small white dish

Why We Love Quick Pickled Jalapenos

✔️ Amazingly delicious spicy, briny flavor and tender, yet crunchy texture
✔️ Super-fast to make and ready to enjoy in 30 minutes from the fridge. You can pull these off last minute and take dinner to the next level
✔️ No traditional canning methods, special techniques, or equipment are required
✔️ Inexpensive to make and pantry items (vinegar and salt) last for a long time
✔️ Can be enjoyed in so many dishes from savory breakfast to lunch, snack, and dinner
✔️ Game-changer for toppings
✔️ The simple and clean recipe. We like knowing what’s in our food and what isn’t–there are no additives or chemical preservatives
✔️ The added benefit of consuming vinegar as part of a healthy diet: vinegar is known to help regulate blood sugar and curb cravings

Ingredients for Pickled Jalapeños

  • Jalapeños
  • White Vinegar
  • Salt and Sugar
ingredients for pickled jalapeños

How to make Pickled Jalapeños

  • Rinse and dry jalapeños. Slice.
  • Make the Brine with vinegar, water, salt, and sugar
  • Add jalapeños to a glass jar and pour the brine over
  • Allow to cool down and then refrigerate
step one through four showing how to make pickled jalapeños

How to Serve: Take these Dishes to the Next Level

  • Indian Dishes: Dal Makhani, Vegetable Biryani, or Egg Biryani. Vegan Masala Toast, Mixed Lentils & Vegetables Khichdi, Gujarati Kadhi and Khichdi, Masoor Dal Chill, Upma, Thalipeeth
  • Tacos: Chicken Tinga Tacos, Roasted Cauliflower Tacos, Blackened Fish Tacos
  • Pasta: Masala Mac and Cheese, Taco Pasta
  • Burgers: Masala Chickpea Burgers, Spicy Salmon Burgers, Black Bean Sweet Potato Burgers, Chicken Masala Burgers
  • Wraps and Sandwiches: Spicy Tofu or Tandoori Chicken Lettuce Wraps, Pulled Butter Chicken Sandwich, Paneer or Chicken Kathi Rolls, Bombay Sandwiches

Storing Pickled Jalapeños

Store the pickled jalapenos refrigerated in an airtight glass jar for 2 to 3 weeks.

pickled jalapeños in a glass jar and a small white dish

More Quick Pickle Recipes

Are Quick Pickles Fermented?

No. The process is very different for fermented foods. The pickled veggies and vinegar offer other health benefits.

Are Quick Pickles Shelf-Stable?

No. These are not canned in the traditional process. They keep for two weeks in the fridge.

White Vinegar vs Apple Cider Vinegar–can I use either one?

We recommend choosing the vinegar listed in the recipe. White vinegar is sharper in flavor but helps preserve the color of the veggie pickle. Apple cider vinegar is milder and has a hint of sweetness in the background. It can darken the color of the vegetables being pickled.

Why does the recipe call for Kosher salt instead of pickling salt?

Kosher salt is a great salt for pickling. Both, pickling salt and kosher salt do not contain iodine. Kosher salt is pure salt. It is devoid of chemicals and anti-caking ingredients.


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pickled jalapeños in a glass jar

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Pickled Jalapeños

Quick and EASY 10 minute pickled jalapeños

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Side Dish

Cuisine: American

Servings: 5

Calories: 18kcal



  • Wash and dry the jalapenos. Slice thin and place in a glass jar.

  • Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.

  • Pour the vinegar water over the sliced jalapenos.

  • Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.

  • Keep refrigerated in an airtight glass jar for 2 to 3 weeks.


Calories: 18kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 467mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 4mg | Iron: 0.05mg

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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