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+ servings

Quick Pickled Jalapenos

Holli Medley
These quick pickled jalapenos are crunchy, tasty, and with just enough kick that you'll need to chase them with your favorite drink.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Southern
Servings 1 16 oz. jar
Calories 226 kcal


Pickled Jalapenos

  • 8 jalapenos sliced in uniform coins
  • 1/2 onion thinly sliced
  • 2 cloves garlic peeled
  • 1/4 tsp whole black peppercorn

Quick Pickling Brine

  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt


Preparing The Jalapenos

  • Slice the jalapenos in uniform coins. If you like spicier pickles, leave the seeds. If you want less spicy, remove some or all.
  • Peel garlic & onion. Slice onion.
  • Add the jalapenos, onions, garlic & peppercorns into the pickling jar.

Preparing The Brine

  • Mix the vinegar, water, salt, and sugar in a stainless steel pot and bring to a boil.
  • Once boiling, pour it over the jalapeno mixture in the jar until the peppers are just covered.
  • Allow the jar to cool at room temperature for 15 minutes with the lid off. Then, cover and store in the refrigerator.


  • The sooner you put the pint jar into the refrigerator the more crisp the pickled jalapenos will be. 
  • The jalapenos will stay fresh and good for bout 3 weeks. After that, test before consuming. 
  • These jalapenos go great in nachos, tacos, or an ingredient in salsa. 


Calories: 226kcalCarbohydrates: 45gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 13994mgPotassium: 532mgFiber: 5gSugar: 33gVitamin A: 1207IUVitamin C: 144mgCalcium: 64mgIron: 2mg
Keyword quick pickle
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