Description
These Quick Pickled Jalapeños are bold, tangy, and ready in under 30 minutes. Made with vinegar, garlic, and just a touch of sugar, these spicy refrigerator pickles are perfect for topping tacos, sandwiches, burgers, and more. With no canning required, this easy small-batch recipe brings big flavor fast.
Ingredients
5 medium to large jalapeños, sliced into rings (approx. 3 cups)
236 ml (1 cup) white vinegar
236 ml (1 cup) water
2 garlic cloves
1 tbsp granulated sugar (adjust to taste)
2 tsp kosher salt (reduce to 1½ tsp if using table salt)
Instructions
Wash and slice jalapeños into rings. Discard stems.
In a saucepan, combine vinegar, water, garlic, sugar, and salt. Bring to a boil.
Add jalapeños to the hot brine and simmer for 30 seconds to 1 minute if softer texture is preferred.
Carefully transfer jalapeños and brine into a clean mason jar.
Let sit at room temperature for 15 minutes, then seal and refrigerate.
Best enjoyed after a few hours; flavor intensifies over time. Store in the fridge for up to 1 month.
Notes
Use gloves when handling jalapeños to avoid irritation.
Adjust sugar/salt based on desired sweetness and heat.
Add extras like carrots or onions for variety.
Slice thin for topping tacos and thick for snacking.
Apple cider vinegar can be substituted for a fruitier flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Pickles
- Method: Quick Pickling (Stovetop)
- Cuisine: American