Description
These quick Pickled Jalapeños are spicy, tangy, and ready in just 35 minutes—no canning required! A must-have refrigerator condiment that brings bold flavor to everything from tacos and sandwiches to salads and cocktails. Fast, easy, and addictive.
Ingredients
Scale
- 5 medium to large jalapeños, sliced thin (about 3 cups)
- 1 cup white vinegar
- 1 cup water
- 2 garlic cloves, peeled
- 1 tbsp sugar (adjust to taste)
- 2 tsp kosher salt (or 1 tsp if using table salt)
Instructions
- Rinse jalapeños, remove stems, and slice into thin rings.
- Combine vinegar, water, garlic, sugar, and salt in a saucepan. Bring to a full rolling boil, stirring to dissolve sugar and salt.
- Remove from heat and stir in the sliced jalapeños.
- Let the mixture sit for 15 minutes to absorb flavor.
- Transfer jalapeños and brine into a clean mason jar, ensuring the slices are fully submerged.
- Let the jar cool to room temperature, then refrigerate. It is best after 24 hours, but it can be enjoyed sooner.
Notes
Always use gloves when handling jalapeños to avoid skin irritation.
Thin, even slices pickle more evenly.
Reduce or omit sugar for a spicier kick.
Keep refrigerated and use within 1 month.
- Prep Time: 10 minutes
- Chilling Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Quick Pickling
- Cuisine: Mexican / American