Easy, Quick Pickled Jalapeños are so perfect for all your recipes. Tangy, spicy and slightly sweet, this Pickled Jalapeno recipe is ready in just about 10 minutes. Stash them in the fridge to add a little heat to your favorite dishes.

Two jars of pickled jalapeños stacked on top of each other.

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Quick Pickled Jalapeños

Who knew jalapeños were so easy to grow. It’s just about the only thing, besides basil, I can grow in the garden in the summer. And boy, do they grow! If you ever grow your own jalapeno peppers, you’ll know what I’m talking about….and you’ll need this Quick Pickled Jalapeno recipe to use up all those chili peppers.

We usually buy jalapeno peppers in a jar at the store to put on top of nachos or tacos and to garnish our chili. But, it’s so simple to make your own pickled jalapeños at home and they taste soooo much better!

jalapeños on a yellow and white striped towel.

What are Pickled Jalapeños?

Pickled Jalapeños are made using a simple quick pickle method that I use for just about everything….even this simple Pickled Okra. And they last in the fridge for a REALLY long time so you always have something to add some spice to just about anything you want.

And the best part….they’re ready in just about 10 minutes. Once you try this pickled jalapeno recipe, I promise you’ll never go back to jarred jalapeños again.

As a sandwich or salad topping, they’re right up there with Pickled Red Onion because of the sweet, tangy flavor they add to everything.

sliced jalapeños on a bamboo board and in a jar.

How To Pickle Jalapeños

If you ever made a quick pickle recipe at home, this one is no different. If you haven’t, no worries….it’s so easy, you’ll be pickling all the things after you taste how amazing these jalapeños are.

  1. Slice the jalapeños and fill one large jar (or two smaller jars) with the jalapeno slices.
  2. Make the pickle brine by simmering the apple cider vinegar, sugar and spices over low heat until the sugar dissolves.
  3. Pour the brine over the jalapeños and allow to cool to room temperature.
  4. Seal the jars with canning lids and store in the refrigerator for up to 2 months.

For quick pickles and refrigerator jams, I like to use these clasp style canning jars since we’re not heat processing. They keep your recipes fresh for days in the refrigerator. Great for storing leftovers, too!

pickle brine poured into a jar with jalapeno peppers.

Are Pickled Jalapeños Good For You

Good news! Spice up all your favorite foods with pickled jalapeños because they are packed with capsaicin, a compound that accounts for many health benefits, including weight loss, pain relief, improved heart health and lower ulcer risk.

If you love spicy food, jalapeños are a great way to help aid in weight loss.

This recipe results in a sweet pickled jalapeno thanks to the sugar and the apple cider vinegar, which also has health benefits of it’s own.

Are fresh jalapeños spicier than pickled jalapeños?

The pickling process does tame the spice level a little bit in jalapenos so, while they will still retain their heat, pickled jalapenos are not as spicy as fresh jalapenos.

jalapeños in jars with pickle brine on a bamboo board.

How To Use Them

You can use pickled jalapeños for just about everything but here are a few of our favorite ways to add some spice:

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More Easy Pickle Recipes

If you’re looking for more easy pickle recipes….these Bread and Butter Pickles are always in our fridge and this easy Giardiniera is like a pickled rainbow.

Or try these Pickled Red Onions…..they’re great on literally everything.

Got jalapeños left? Make these EASY Jalapeno Poppers…..ON THE GRILL!

Pickled jalapeños in a jar.


Pickled jalapeños in a jar.

Get the Recipe: Quick Pickled Jalapeños

Ready in minutes, Quick Pickled Jalapenos are super easy to make and are ready in less than an hour.
5 from 1 vote


  • 1 pound sliced jalapeño
  • 1/2 cup kosher salt
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 3/4 cup brown sugar
  • 1 tablespoon pickling spice


  • canning jar


  • Place the jalapeno slices in canning jars until full and set aside.
  • In a small saucepan, add the salt, vinegar, water, brown sugar and pickling spice.
  • Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
  • Pour the liquid into the jars filling approximately 3/4 full.
  • Place the lid on the jars and refrigerate for 1 hour or overnight.
  • Serve as desired.


Pickled jalapeños can be stored in the refrigerator for up to 2 months.
Calories: 71kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 4724mg, Potassium: 139mg, Fiber: 1g, Sugar: 15g, Vitamin A: 407IU, Vitamin C: 45mg, Calcium: 25mg, Iron: 1mg