A Spicy Perspective

Quick Pickled Jalapeno Recipe (Spicy Pickled Peppers)

How to Pickle Jalapenos – These spicy, slightly sweet Jalapeno Pickles are made as a quick and easy refrigerator pickle recipe. Learn our foolproof method for making perfect pickled peppers from scratch – without canning!

how to pickle jalapenos from scratch

Quick Pickled Jalapeno Peppers

We love to pickle all of summer’s bounty, from easy homemade refrigerator pickles, to Italian pickled veggies. There are just so many wonderful fresh ingredients that are perfect for pickling, and several different ways you can preserve them at home!

You can use traditional canning steps for making any number of tasty pickles. However, our favorite way to pickle peppers – or just about anything – is with the quick and easy refrigerator method. You simply fill clean jars with all of your goodies, pour in a hot brine (ready in 5 minutes!), seal and shake the jars, and wait. In just a few hours you’ll have a delicious pickle that can be kept in the fridge for weeks.

This simple Pickled Jalapeno recipe is a great way to use and preserve your jalapenos. Once pickled, the spicy peppers are tangy-hot, but with a bit of sweetness, and wonderfully tender. They’re delicious to enjoy on all kinds of salads, sandwiches, pizza, charcuterie boards, burgers, and nachos. Or enjoy them in any dish that needs a flavorful kick of heat!

fork lifting a pickled jalapeno from a jar

Ingredients You Need

This pepper pickling recipe is a terrific new way to enjoy those spicy jalapenos you love. There are only a handful of other pantry staples you need, including:

  • Fresh jalapenossliced with or without seeds (see more below)
  • Garlic clovespeeled and smashed
  • Italian seasoningor other preferred seasoning blend
  • Apple cider vinegarcan use plain white vinegar for a more pungent pickled flavor
  • Waterto make the brine
  • Granulated sugar adds a hint of sweetness to mellow the spiciness
  • Kosher saltessential for pickling as a preservative
sliced peppers on a cutting board with knife

How to Make Pickled Jalapenos

Seriously, making refrigerator pickles is the easiest and most foolproof way to preserve (most of) your favorite fresh produce. Preparation is a breeze, and then the jars of peppers are left to sit until cool and ready to enjoy.

Follow these simple steps to make the tastiest and most flavorful Quick Pickled Jalapenos from scratch:

First, set out 4 clean half-pint jars with screw-on lids.

Then slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices. 

jar filled with sliced peppers

Then add 2 pieces of smashed garlic cloves and ¼ teaspoon Italian seasoning to each jar.

adding Italian seasoning to the jars with garlic

Now make the pickling liquid: Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a low boil, and stir to dissolve the sugar and salt.

Once boiling, remove from the heat and immediately ladle the hot pickling brine into the jars.

Get the Complete (Printable) Quick Pickled Jalapeno Peppers Recipe Below. Enjoy!

adding pickling liquid to the jars

Make sure to cover the jalapenos completely. Like the photo below, the slices should be just about coming out of the top of the jar without overflowing.

filled jars ready for the refrigerator

Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. This will take several hours, and you can leave them on the counter overnight if you like.

When cooled, move the jars to the refrigerator. The jalapenos can be used after 2 hours, but get better and better over time.

pickled jalapenos in sealed jars

Frequently Asked Questions

How can I make Pickled Jalapenos less spicy or spicier?

For a milder flavor scrape out and discard all of the seeds from the jalapeno peppers before adding to the jars.

To make super spicy jalapeno pickles, leave the seeds in.

What other peppers can I pickle using this easy refrigerator method?

This pickled peppers recipe works great for pickling banana peppers, red Italian peppers, cayenne peppers, and more! Basically, if it’s a pepper you can pickle it.

How do you serve and eat homemade Pickled Jalapeno Peppers?

Use pickled peppers to add a bit of tangy heat to sandwiches and burgers – like these Drowned Carnitas Party Sandwiches and Spicy Cowboy Bacon Burgers.

Add them to fresh salads, charcuterie boards, or antipasto platters.

You can even chop up the Jalapeno Pickles and add them to southern salads like macaroni salad or broccoli salad.

How long do Pickled Jalapenos last?

The pickled peppers will keep in the refrigerator for up to 6 months.

fork with spicy pickled jalapeno peppers

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Quick Pickled Jalapeno Recipe (Spicy Jalapeno Pickled Peppers)

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
How to Pickle Jalapenos – A quick and easy refrigerator Pickled Jalapeno recipe for spicy, slightly sweet homemade pickled peppers. Perfect to enjoy with sandwiches, burgers, salads, and more!
Servings: 64 ounces

Ingredients

Instructions

  • Set out 4 clean half-pint jars with lids.
  • Slice the jalapenos. You can leave the seeds in for hot pickled jalapenos, or remove them for a milder batch. Fill the jars with jalapeno slices.
  • Then in each jar, place 2 smashed garlic cloves and ¼ teaspoon Italian seasoning.
  • Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a boil.
  • Once boiling, remove from heat and immediately ladle the hot pickling brine into the jars. Make sure to cover the jalapenos completely.
  • Carefully screw the lids on tight, and allow the jars to rest until they cool to room temperature. Then move the jars to the refrigerator. The jalapenos can be used after 2 hours, but improve over time.

Video

Notes

You can use this method to pickle banana peppers, red Italian peppers, cayenne peppers, and more! 
Make these Jalapeno Pickles using traditional canning methods by following steps here.
The pickled peppers will keep in the refrigerator for up to 6 months.

Nutrition

Serving: 1oz, Calories: 7kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 219mg, Potassium: 24mg, Fiber: 1g, Sugar: 1g, Vitamin A: 77IU, Vitamin C: 9mg, Calcium: 3mg, Iron: 1mg
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: American, Mexican, South American, Tex-Mex
Author: Sommer Collier

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4 comments on “Quick Pickled Jalapeno Recipe (Spicy Pickled Peppers)”

  1. These jalapeños were perfectly flavored and so easy to make. I’ll be using this recipe every year when my garden is overrun with peppers…thank you!

  2. These were so good, I could not stop snacking on them, before I knew it I had eaten them all.

  3. I love making this & having some in the fridge waiting to be used! They are so good on many things & add a ton of flavor!

  4. this is the easiest way to pickle jalapeños just the way that my mother loves! This is always my way of giving her a gift! she loves them!