Pickled Jalapeños

Make these pickled jalapeños once, and you'll be hooked. Sweet & spicy, they're great on tacos, burgers & more, or on their own straight from the jar!

Pickled jalapeños in a mason jar

If you’ve been reading the blog for a while, you know that I’m a huge fan of pickled onions. They’re tangy, they’re sweet, they’re salty – really, they’re just darn good. For the longest time, they’ve been my favorite way to add a bright pop of color and flavor to salads, tacos, sandwiches, and more. But lately, pickled onions have been playing second fiddle to a new quick-pickle favorite: pickled jalapeños!

These guys are the perfect blend of spicy, salty, and sweet. And if you’re not a fan of spicy foods, they’re still worth a try. The longer you leave them in the fridge, the sweeter and less spicy they become. All you need to make them is 6 ingredients and 10 minutes, so let’s get pickling!

Quick pickled jalapeños ingredients

How to Pickle Jalapeños

If you’ve ever made another type of quick pickle at home, making this pickled jalapeño recipe is no different. If you haven’t, don’t worry. The process is super easy. Here’s what you need to do:

  1. Slice your jalapeños and stuff two mason jars full of pepper slices. Then, add a smashed garlic clove to each mason jar.
  2. Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
  3. Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!

That’s it! If you’re feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeño recipe best just how it is.

How to make pickled jalapeños

How to Use Pickled Jalapeños

I made a huge batch of these pickled jalapeños last week, and let me tell you, I’ve been putting them on everything – quick sandwiches, toss-together grain bowls, salads, eggs, you name it. I urge you to try adding them to anything you’re making that could use a sweet, tangy pop of spice, but if you’re looking for specific recipes, here are some ideas:

Pickled jalapeño recipe

Love these pickled jalapeños?

Try making pickled red onions, pineapple salsa, cilantro lime dressing, or tomatillo salsa to add another extra pop of flavor to your favorite dishes.

Pickled Jalapeños

rate this recipe:
5 from 5 votes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Serves 2 jars
These pickled jalapeños are the perfect sweet & spicy addition to salads, tacos, burgers, and more! The longer they sit it the fridge, the sweeter and milder they'll become.


  • 10 jalapeños, thinly sliced
  • 2 whole garlic cloves, peeled
  • 1 cup white distilled vinegar
  • 1 cup water
  • cup cane sugar
  • 1 tablespoon sea salt


  • Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
  • In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.



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  1. Sabrina from newkitchenlife.com

    wow, such a great twist to jalapenos, now applicable pickled to even more stuff like your link to sweet potato chili fries, thank you

  2. vanessa

    Why not classify this recipe vegan?

    • Jeanine Donofrio

      It’s vegan!

  3. Mallory Dittmer

    Thank you for this recipe. I make it in double batches and hand them out to friends. They are so addicting. I will note that I added monkfruit sweetener instead of sugar and they worked well with that.

    • Jeanine Donofrio

      Hi Mallory, I’m so glad these have been such a hit! Thanks for the note about the monkfruit sweetner!

    • Alejandrina

      I used monkfruit also:)

  4. rockinrnb

    Quick question-are these similar to bread and butter pickles? That’s what I’m going for. Please let me know if I should bump up the sugar. Thanks!

    • Jeanine Donofrio

      Nope, bread and butter pickles are made with cucumbers not jalapeños. I would search for a specific bread and butter pickled recipe. Hope that helps!

      • friend

        Pretty sure they meant is the sweetness similar to bread-and-butter. Bc I’m wondering the same thing. Like are they really sweet? Or does the sugar just cut the heat?

        • Jeanine Donofrio

          They’re not sweet, the sugar just slightly cuts the heat.

  5. Shannel

    5 stars
    Would I need a mason jar or could I just a glass container with a plastic lid? This will be my first pickling.

    • Jeanine Donofrio

      Hi Shannel, any jar will work! Just make sure the jalapeños are submerged in the pickling liquid.

  6. Sai

    I love your recipes. I used to cook mostly Indian food before I found your blog because I’m vegetarian. There are so few really good vegetarian food blogs!

  7. Kim Bachman

    5 stars
    I would like to preserve the pickled jalapeños so I can give them out at Christmas. My husband has three plants and they grow year around. So we always have them!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.