Easy Pickled Jalapenos
Easy pickled jalapeños are a quick homemade topping that adds the perfect tangy, spicy kick to all your favorite foods. Crisp, zesty, and packed with bold flavor, they’re perfect for finishing tacos, burgers, nachos, sandwiches, and more.
If you love adding a little heat to meals, these easy pickled jalapeños are one of those simple recipes you’ll love.
It’s particularly perfect for summer if you’re a gardener and find your garden overflowing with bushels of spicy peppers.
This recipe preserves them perfectly and adds a tangy brine, giving them the perfect balance of spicy, salty, and slightly vinegary flavor.
They’re an easy way to add extra flavor to tacos, pulled pork sandwiches, hot dogs, pizza, or even scrambled eggs in the morning.
Make them and stretch out the use of the abundance of fresh summer produce!
Ingredients
To make these you’ll need:
- Jalapeños– 8 to 10 peppers, thinly sliced.
- Garlic– Fresh garlic cloves, thinly sliced.
- Liquid– Equal parts white vinegar and water.
- Sugar– Granulated.
- Salt
How to Make
Making easy pickled jalapeños is a snap!
Just bring the water, vinegar, sugar, and salt to a gentle boil in a medium sauce pan, stirring to dissolve the sugar and salt.
Once the sugar and salt dissolve, remove the mixture from the heat.
Pack the sliced jalapeños and garlic into a 1 quart canning jar, alternating them so they are mixed evenly.
Pour the vinegar mixture over the jalapeños mixture.
Let everything cool to room temperature.
Once it has cooled to room temperature, put the lid on and store it in the fridge.
Serve with all your favorite dishes.
Storing
Store easy pickled jalapeños in an airtight jar or container in the refrigerator.
Because these are quick refrigerator pickled jalapeños and not shelf stable canned jalapeños, they should always stay chilled.
They typically stay fresh for up to 2–3 weeks in the fridge.
Serving Suggestions
Pickled jalapeños make a delicious topping on:
- burgers
- hot dogs
- tacos
- enchiladas
- burritos
- sandwiches
- salads
Tips and Tricks
- Make sure the jalapeños and garlic both stay submerged in the vinegar mixture.
- These taste best after they have had a few days to sit in the brine.
- Make sure to tightly seal the jar and refrigerate them after each use.
Other Easy Pickled Recipes
Easy pickled jalapeños add bold, briny flavor to just about any dish.
Make them and enjoy!
Looking for other easy pickled recipes?
Try these:
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Easy Pickled Jalapenos
Ingredients
- 8-10 jalapenos thinly sliced
- 3 cloves garlic thinly sliced
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
Instructions
- In a medium saucepan, combine the water, vinegar, sugar and salt. Bring to a gentle boil and stir to dissolve the sugar and salt.1 cup water, 1 cup white vinegar, 2 tablespoons sugar, 1 tablespoon salt
- In a 1 quart canning jar, pack in the jalapenos and garlic, trying to mix them up slightly.8-10 jalapenos, 3 cloves garlic
- Gently pour the vinegar mixture over the jalapenos and allow to cool to room temp.
- Put the lid on and store in the fridge.
Notes
- Make sure the jalapeños and garlic both stay submerged in the vinegar mixture.
- These taste best after they have had a few days to sit in the brine.
- Make sure to tightly seal the jar and refrigerate them after each use.
Nutrition
