Quick Pickled Jalapeños
Add tangy heat to your favorite dishes with these easy 10-minute pickled jalapeños. Perfect for tacos, burgers, and bowls.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: About 2 cups 1x
- Category: Condiment
- Method: Brining
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups thinly sliced jalapeños (about 6–8 peppers)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar (optional)
- 1 teaspoon salt
Instructions
- Wash and thinly slice the jalapeños. Remove seeds and membranes for less heat, or leave them in for more spice.
- In a saucepan, combine the vinegar, water, sugar (if using), and salt.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Place the sliced jalapeños in a clean jar or heatproof container.
- Pour the hot brine over the jalapeños, ensuring they are fully submerged.
- Let the jar cool on the counter for about 10 minutes.
- Once cooled, seal the jar and refrigerate. The jalapeños will be ready to eat in about 30 minutes, but the flavor improves over time.
Notes
- For a milder pickle, remove all seeds and white membranes from the jalapeños before slicing.
- The sugar is optional but adds a touch of sweetness that balances the heat.
- These pickled jalapeños will keep in the refrigerator for up to 2 weeks.
- You can adjust the vinegar-to-water ratio to your preference. More vinegar will result in a tangier pickle.
- Consider these a great addition to your meal planning, similar to how one might use a meal planning service for consistent flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg