For a sweeter pickle, increase the sugar to 3 tablespoons. If you prefer a spicier pickle, leave the seeds in the jalapenos or add a pinch of red pepper flakes to the brine. Feel free to experiment with other spices, such as mustard seeds, peppercorns, or bay leaves, to customize the flavor. These pickled jalapenos will keep in the refrigerator for up to 2 months.
Easy Pickled Jalapeno Peppers
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME24 hrs 15 mins
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SERVING12 People
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VIEWS10
Transform ordinary jalapenos into zesty, tangy delights with this incredibly simple pickling recipe. Perfect for adding a spicy kick to tacos, nachos, or any dish that needs a burst of flavor. These vibrant peppers are a fantastic way to preserve the taste of summer and keep your pantry stocked with a homemade condiment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein0 g
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Sodium195 mg
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Sugar3 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Jar: Inspect a 12-ounce jar for any cracks or imperfections. Sterilize the jar by immersing it in simmering water for at least 10 minutes. This ensures a clean environment for pickling. Wash a new, unused lid and ring in warm, soapy water and set aside. (Prep time: 15 minutes)
02
Step
15 mins
Create the Brine: In a small saucepan, combine 0.75 cup water, 0.75 cup white vinegar, 4 cloves of minced garlic, 2 tablespoons of white sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat, stirring continuously until the sugar and salt are completely dissolved. Once dissolved, remove the saucepan from the heat and allow the brine to cool slightly. (Cook time: 5 minutes, Cool down: 10 minutes)
03
Step
5 mins
Pack the Jalapenos: Carefully place the sliced jalapeno peppers into the sterilized jar, packing them tightly but leaving about 1/2 inch of headspace at the top of the jar. This allows for expansion during refrigeration.
04
Step
24 mins
Pour and Refrigerate: Gently pour the slightly cooled brine over the jalapenos in the jar, ensuring they are fully submerged. Leave that 1/2 inch of headspace. Seal the jar tightly with the sterilized lid and ring. Place the jar in the refrigerator and allow the jalapenos to pickle for at least 24 hours before serving. This allows the flavors to meld and the peppers to achieve the desired tangy taste. (Refrigeration time: 24 hours)
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Cathryn Lindgren
Jun 30, 2025I added a pinch of cumin to the brine, and it was delicious!
Angeline Mraz
Jun 25, 2025I've made this recipe several times and it's always a hit!
Andreanne Orn
Jun 13, 2025I'm a beginner cook, and this recipe was so simple and straightforward. Thank you!
Janis Howell
Jun 13, 2025This recipe is so easy to follow, and the pickled jalapenos are perfect on my tacos.