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Pickled jalapeños in a jar.
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5 from 1 vote

Quick Pickled Jalapeños

Quick Pickled Jalapeños are tangy, spicy and slightly sweet with an easy homemade brine. Perfect for tacos, burgers, nachos, sandwiches and more.
Prep Time5 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time15 minutes
Course: adult snack, Condiment
Cuisine: American, Mexican
Servings: 12
Author: Kellie
Cost: $5

Equipment

  • Clean glass jars with lids
  • Small saucepan
  • sharp knife
  • cutting board

Ingredients

  • 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

Instructions

  • Pack the sliced jalapeños into clean glass jars.
  • Add the salt, apple cider vinegar, water, brown sugar and pickling spice to a small saucepan.
  • Bring the mixture to a boil and cook just until the sugar is completely dissolved. Remove from the heat and cool for about 5 minutes.
  • Carefully pour the hot brine over the jalapeños until the peppers are covered.
  • Allow the jars to cool, then cover tightly and refrigerate for at least 1 hour or overnight for more flavor.
  • Serve as desired and keep refrigerated.

Notes

  • Pickled Jalapeños can be stored tightly covered in the refrigerator for up to 2 months.
  • For milder jalapeños, remove some of the seeds and white membranes before slicing.
  • For the best texture, pour the hot brine over the raw peppers rather than cooking the jalapeños in the brine.
  • Keep the peppers covered with brine during storage.
  • This is a refrigerator pickle recipe and has not been tested for shelf-stable canning.
  • Freezing is not recommended.

Nutrition

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