Description
This Quick Pickled Jalapeño recipe takes just 10 minutes and delivers crisp, spicy, tangy flavor in every bite. Made with simple pantry ingredients, it’s the perfect fast condiment to brighten tacos, burgers, sandwiches, and more—no canning required!
Ingredients
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240ml (1 cup) white vinegar
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240ml (1 cup) water
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2 garlic cloves, smashed
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25g (2 tbsp) sugar (adjust to taste)
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15g (1 tbsp) salt
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7–8 jalapeño peppers, thinly sliced
Instructions
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Combine vinegar, water, smashed garlic, sugar, and salt in a saucepan.
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Bring to a boil over medium heat, stirring until sugar and salt dissolve.
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Add sliced jalapeños and stir briefly. Remove from heat.
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Let the mixture sit for at least 8 minutes so the jalapeños absorb flavor.
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Use tongs to transfer jalapeños to a clean jar. Pour in the hot brine until fully covered.
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Seal and refrigerate. Enjoy once cooled; store for up to 2 months.
Notes
Wear gloves while slicing peppers to avoid skin irritation.
Soak for just 5 minutes if you prefer a crunchier texture.
Add spices like peppercorns or bay leaf for variation.
Use a mandoline for consistent slices—carefully!
Less sugar = more heat. Adjust to your preference.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican-American