Go Back
+ servings
clear mason jar with pickled jalapenos
Print Recipe
5 from 2 votes

Pickled Jalapenos

10 minute Pickled Jalapenos without canning! Add delicious spicy heat to any meal especially tacos, nachos, enchiladas or chili!
Prep Time10 mins
Course: Condiment
Cuisine: Mexican
Keyword: pickled jalapenos, quick pickled jalapenos, canning recipes
Servings: 6


  • Mason jars


  • 1 pound fresh jalapenos approx. 7-8 peppers depending on size
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher or sea salt


  • Slice the jalapenos about 1/4″ thick and discard the stems.
  • Combine the vinegar, water, garlic, sugar and salt in a pot then bring to a full boil stirring to make sure the sugar and salt are dissolved. 
  • Add the jalapeno slices, stir then remove from the heat. Cool slightly for 6-8 minutes, then remove the garlic and transfer the peppers to one large or 2-3 small jars.
  • Top with the brining liquid and once they’ve cooled completely, add the lid and refrigerate.