Quick Pickled Jalapeños
These Quick Pickled Jalapeños are spicy, tangy, and incredibly easy to make.
With just a few pantry staples, you'll have a flavorful topping that instantly upgrades tacos, burgers, sandwiches, nachos, grain bowls, and more.
Why You'll Love This Recipe
Ready in minutes
No canning required
Perfect taco topping
Great for meal prep
Lasts for weeks
Easy beginner recipe
Ingredients
8 fresh jalapeños, sliced
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
2 garlic cloves, smashed
Instructions
Step 1
Place sliced jalapeños into a clean mason jar.
Step 2
In a saucepan combine:
vinegar
water
sugar
salt
garlic
Bring to a gentle simmer.
Step 3
Pour the hot brine over the jalapeños.
Make sure peppers are submerged.
Step 4
Allow to cool completely.
Step 5
Cover and refrigerate.
Ready after 30 minutes.
Best after several hours.
Ways To Use Pickled Jalapeños
Tacos
Perfect for beef, chicken, shrimp, and fish tacos.
Nachos
Adds heat and acidity.
Burgers
A classic burger topping.
Sandwiches
Adds crunch and spice.
Pizza
Excellent on homemade pizza.
FAQ
How long do pickled jalapeños last?
Up to 3 weeks refrigerated.
Are they very spicy?
They retain most of their heat but become slightly milder after pickling.
Can I use other peppers?
Yes. Banana peppers and serranos work well.
Nutrition
Per Serving
Calories: 10
Carbohydrates: 2g
Fat: 0g
Protein: 0g