Description
These quick pickled jalapeños are a spicy, tangy condiment ready in just 10 minutes—no canning required! Perfect for tacos, sandwiches, eggs, and more, this refrigerator pickle recipe delivers bold flavor with minimal effort. Whether you love heat or just want to add a kick to your meals, this homemade jar of joy will become your go-to.
Ingredients
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5 medium-large jalapeños, sliced (about 3 cups)
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1 cup white vinegar
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1 cup water
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2 garlic cloves
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1 tablespoon granulated sugar (adjust to taste)
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2 teaspoons kosher salt (or slightly less table salt)
Instructions
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Wash and slice jalapeños into thin rings, discarding stems.
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In a saucepan, combine vinegar, water, garlic, sugar, and salt.
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Bring to a rolling boil, then remove from heat.
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Pack sliced jalapeños into a clean mason jar.
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Carefully pour the hot brine over the jalapeños, fully submerging them.
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Let cool at room temperature for 15 minutes.
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Seal the jar with a lid and refrigerate.
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Chill for at least 24 hours before using.
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Store in the refrigerator for up to 1 month.
Notes
For more heat, reduce sugar or keep seeds in.
To tone down the spice, remove seeds before slicing.
Try adding sliced carrots or onions for variety.
Always use clean tools to prevent contamination and prolong freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Side Dish
- Method: Pickling (Refrigerator)
- Cuisine: American, Tex-Mex