Quick Pickled Jalapeños deserve a prime spot in your fridge because you’ll be reaching for them again and again. They add a spicy-briny kick to any dish you pair them with, from omelets to sandwiches, burgers, tacos, dals, and khichdi. These addictively zesty quick pickles are ready to enjoy in just 30 minutes from the fridge!
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This super quick-pickling method results in jalapeño slices that retain their vibrant color, fresh crunch, and just the right amount of heat, all while soaking up that tangy, flavorful brine. The combination is unbeatable! Quick pickles not only look and taste impressive, but they’re also incredibly easy to make. Just slice the jalapeños, place them in a jar, pour the warm brine over, let them cool to room temperature, and refrigerate for at least 30 minutes. And just like that, you have the best pickled jalapeños—ready to add a zesty kick to almost any dish.
If you enjoy quick-pickling as much as I do, don’t miss the other easy recipes I’ve shared on the blog like Pickled Red Onions (a taco and sandwich favorite), Pickled Pearl Onions (perfect with curries or chaat), Pickled Carrots for a slightly sweet crunch, and Pickled Cauliflower a fun and flavorful twist to add to your Thali.
The best part? These pickles are great year-round. While I especially love making them to enjoy the last of summer’s bounty from the garden or farmers market, jalapeños and most of these veggies are available throughout the year, so you can enjoy these tangy, crunchy bites whenever the craving strikes.
Why We Love Quick-Pickled Jalapenos
✔️ Amazingly delicious spicy, briny flavor and tender, yet crunchy texture
✔️ Super-fast to make and ready to enjoy in 30 minutes from the fridge. You can pull these off last minute and take dinner to the next level
✔️ No traditional canning methods, special techniques, or equipment are required
✔️ Inexpensive to make, and pantry items (vinegar and salt) last for a long time
✔️ The simple and clean recipe. We like knowing what's in our food and what isn’t–there are no additives or chemical preservatives
Ingredients for Pickled Jalapeños
- Jalapeños - Buy fresh jalapenos that are firm to the touch.
- Vinegar - White vinegar brings out the beautiful magenta color of the onions, but you can also use apple cider vinegar if you like.
- Sugar and Salt- I highly recommend using Kosher salt for pickling as it does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. Sugar helps balance and enhance the tangy flavors.
How to Make Pickled Jalapeños
- Rinse and dry jalapeños. Slice.
- Make the pickling brine by adding water, vinegar, sugar, and salt to a saucepan and heating it just until the sugar dissolves.
- Add jalapeños to a glass jar and pour the brine over
- Allow to cool down and then refrigerate
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Quick Pickled Jalapeños
Recipe Video
Ingredients
- 5 jalapeños 1 cup thinly sliced
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the jalapenos. Slice thin and place in a glass jar.
- Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.
- Pour the vinegar water over the sliced jalapenos.
- Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.
- Keep refrigerated in an airtight glass jar for 2 to 3 weeks.
BB says
These are so delicious! I will never buy the mushy bottled pickled jalapenos from the store again. These are crunchy and so much better!
Archana says
Thank you!