Quick Pickled Jalapenos Recipe

Quick Pickled Jalapenos Recipe

How To Make Quick Pickled Jalapenos

Make and store your own fresh and spicy pickled jalapenos with this super easy recipe which you can make in just under 30 minutes!

Preparation: 20 minutes
Cooking: 2 minutes
Chill Time: 2 days
Total: 2 days 22 minutes



  • 2cupsjalapenos,sliced
  • 1cupwater
  • 1cupwhite vinegar
  • 2tspkosher salt
  • 3clovesgarlic,sliced
  • 2tspsugar,optional


  1. Slice the jalapenos to ¼-inch thickness (use a mandoline).

  2. Bring the water, vinegar, salt, and sugar to a boil. Add the jalapenos and garlic, and let simmer for 2 minutes.

  3. Place in a jar and cool completely.

  4. Refrigerate for at least 2 days before eating.

Recipe Notes

  • Use caution and wear gloves while cutting the jalapenos. The oils can burn your skin.
  • The pickled jalapenos can be kept for up to 3 months in the fridge


  • Calories: 70.48kcal
  • Fat: 0.36g
  • Saturated Fat: 0.09g
  • Monounsaturated Fat: 0.03g
  • Polyunsaturated Fat: 0.11g
  • Carbohydrates: 11.58g
  • Fiber: 2.61g
  • Sugar: 7.99g
  • Protein: 1.11g
  • Sodium: 781.83mg
  • Calcium: 30.16mg
  • Potassium: 243.87mg
  • Iron: 0.35mg
  • Vitamin A: 48.60µg
  • Vitamin C: 108.14mg
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