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Quick pickled jalapenos in Bell jar on table by yellow napkin.
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5 from 2 votes

Quick pickled jalapenos

If you love adding heat to your meals, you're going to adore these quick pickled jalapenos. They're so crunchy & great on everything from burrito bowls to pizza.
Since they are quick pickled, be sure to store them in the refrigerator. This is not a canning recipe.
Prep Time7 mins
Cook Time3 mins
Course: Side Dish
Cuisine: American
Keyword: quick pickles, refrigerator pickles, spicy food
Servings: 20 people
Calories: 7kcal
Author: Cadry Nelson


  • 1 ¼ cups water
  • 2 Tablespoons sea salt
  • 1 cup white vinegar
  • 8 ounces jalapeno peppers sliced (about 10 peppers)
  • 6 to 8 garlic cloves sliced


  • Bring a pot to a medium heat with water. Add salt and stir until it has dissolved. Take the pot off of the heat, and allow it to cool. Then add white vinegar & stir to combine.
  • Put sliced garlic cloves in a clean 32 ounce glass canning jar (like a Mason or Ball jar). Then add sliced jalapenos.
    (Be sure to use kitchen-safe latex gloves when handling peppers. See notes below for making milder peppers.)
  • Carefully pour the cooled water/vinegar/salt brine into the jar. Seal with a lid. Put the jarred peppers into the refrigerator.
  • You can eat the peppers the next day, but they are at their best about three days later. That's when they've had a chance to soak up the flavors of the brine & get milder.
    The peppers will keep in a sealed jar in the refrigerator for up to two months.


Trader Joe's sells jalapeños in 8 ounce packages. That's typically what I buy for this recipe. Use the whole container.
If you can squeeze more peppers into your jar, feel free to add as many as will fit. You may be able to get closer to 16 ounces of peppers in a jar, depending on how much you smash them.
Cut the peppers very thin for crisp slices that absorb brine faster. (That's my preference.) Or cut the peppers thickly for the most heat & crunch. 
If you want to reduce the heat of the peppers, remove the seeds & white parts of the interior on some or all of the pepper slices before putting them in the jar. Remove them by pushing through each slice with a gloved thumb, or use a paring knife. 
Another option for milder peppers is adding 2 Tablespoons of sugar to the brine at the same time as the salt. 
If you're not a fan of garlic, feel free to omit it. If you're a big fan, add up to a whole heads' worth of sliced garlic. Enjoy the garlic slivers anywhere that you'd enjoy the peppers.


Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 699mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 14mg | Calcium: 5mg | Iron: 1mg