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Quick Pickled Jalapeños: The Zesty Kick Your Meals Are Missing!

Whip up a batch of vibrant, tangy pickled jalapeños in under 30 minutes! This easy recipe adds a perfect spicy crunch to tacos, sandwiches, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Basics
Ingredients Method

Ingredients
  

  • 2 cups thinly sliced fresh jalapeños about 8-10 medium peppers, stems removed
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 2 cloves garlic smashed
  • 1/2 teaspoon black peppercorns
  • Optional: 1/4 teaspoon red pepper flakes for extra heat

Method
 

  1. Prepare your jalapeños: Wash the jalapeños thoroughly and remove the stems. Slice them thinly, about 1/8-inch thick. If you prefer less heat, you can remove the seeds and membranes, but keep some for that signature jalapeño bite.
  2. Create the brine: In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Stir over medium heat until the salt and sugar are completely dissolved. Bring the mixture to a gentle boil.
  3. Assemble the jars: While the brine heats up, place the smashed garlic cloves, black peppercorns, and optional red pepper flakes into a clean 1-quart mason jar or two 1-pint jars. Tightly pack the sliced jalapeños into the jar(s), leaving about 1/2 inch of headspace at the top.
  4. Pour the brine: Carefully pour the hot brine over the jalapeños in the jar(s), ensuring they are fully submerged. Make sure to leave about 1/2 inch of headspace.
  5. Cool and refrigerate: Let the jar(s) cool on the counter for about 30-60 minutes. Once cooled, screw on the lids tightly and transfer the jar(s) to the refrigerator. The jalapeños will be ready to enjoy after at least a few hours, but are best after 24 hours.