Pickled Jalapenos

Pickled jalapenos are an easy way to use up leftover jalapenos and make an amazing and simple topping to use in all of your recipes! Only five ingredients are needed to make them and they are all ingredients you will already have in your kitchen.

These jalapenos can be added to almost any dishes like tacos, burgers, salads, quesadillas, salsas, and sauces!

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Pickled Jalapeno Ingredients

Jalapenos: Make sure to use fully ripe jalapenos, other pepper variations can also be added to this recipe.

Brine: Water, white vinegar, salt, sugar, and garlic are all that’s needed to make this brine. Sliced onion, chili flakes, or extra garlic can be added for an extra kick of flavor.

How to Make Pickled Jalapenos

  1. Slice jalapenos and place in the jar.
  2. Place brine ingredients in a pot and bring to a simmer.
  3. Pour over jalapenos in the jar and let cool.

Helpful Tips

  • Black peppercorns, bay leaves, and mustard seeds are also great options to add to the brine.
  • Make sure to fully submerge the jalapenos in the brine so they are all fully pickled.
  • The longer they soak in the brine the more flavorful they will become!
  • Use a jar with a sealable lid for the best results.

Storage Instructions

Pickled jalapenos can last up to two months in the refrigerator when submerged in the brine and in a sealed container.

Other Recipes to Try

Mango Salsa

Nut Free Pesto

finished pickled jalapenos

Pickled Jalapenos

Sweet and spicy pickled jalapenos are fast and easy to make. The perfect addition to all of your recipes!
Course: Side Dish
Cuisine: American
Keyword: Easy Pickled Jalapenos, Pickled Jalapenos
Servings: 1 jar
Prep Time6 minutes
Cook Time4 minutes
Brine Time2 hours
Total Time2 hours 10 minutes


  • 7-8 jalapenos sliced
  • 1 cup water
  • 1 cup white vinegar
  • 1-3 cloves garlic sliced or crushed
  • 1 Tablespoon salt
  • 1 Tablespoon sugar


  • Place sliced jalapenos in glass jars.
  • Combine all ingredients except for the jalapenos in a small pot and bring to a simmer.
  • Simmer until the sugar and salt has dissolved.
  • Pour brine over top of the jalapenos so that they are submerged.
  • Let cool to room temperature and store in the fridge for up to 2 months.

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