quick pickled jalapeños

Extra crunchy quick pickled jalapeños will be your new favorite summer pickle! Put them on your favorite tacos, pizza, burgers and salad or eat them straight from the jar! Tart, spicy and just sweet enough to be completely addicting.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 1/2 cups
  • Category: Pickles
  • Method: Quick pickle
  • Cuisine: American


  • 1012 jalapeños, sliced 1/8-inch thick
  • 1 cup distilled white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tsp kosher salt


  1. Pack jalapeño slices in a large 64 oz glass jar.
  2. Combine vinegar, water, sugar and salt in a glass measuring cup and stir until fully dissolved. Pour into jar with peppers until they’re fully submerged. Cover and refrigerate at least 3 hours, but preferably overnight.


makes one 64oz jar of pickled jalapeños, or about 2 1/2 cups pickled jalapeño rings (depending on the size of your peppers)

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: quick pickled jalapeños