Pickled Jalapeños

Maybe it’s the simplicity of pickled jalapeños that makes them such a universal favorite for spicy food fans of all levels. It’s just pickling juice and pepper, simple as that. Tang and heat. That’s pure joy in our books.

Pickled Jalapenos
Pickled jalapeños, jarred

Pickled jalapeños are, of course, easy to pick up in stores (in the pickle section), so if you don’t have extra jalapeño peppers sitting around, the juice may not be worth the squeeze in terms of cost-effectiveness. But if you’re at the end of the growing season and have a bevy of extra jalapeños sitting around (or if you simply like homemade everything), pickling is an excellent way to prolong your spicy enjoyment for weeks to come, if they last that long of course.

They are delicious on sandwiches and salads, and we (like many) have been known to pop a few wheels as a tangy open-door refrigerator snack. They are too good to pass up once in view. 

Like this recipe? You’ll love these too:

50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

$4.99 (ebook)

Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Pickled Jalapenos

Pickled Jalapeños

Tasty, fiery, and tangy – perfect for sandwiches, pizza, salads, and more
4.43 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Servings 12 servings
Calories 28 kcal


  • 20 jalapeño peppers stemmed and sliced into wheels
  • 2 cloves garlic peeled and smashed
  • 1 1/4 cup distilled white vinegar
  • 1 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons kosher salt


  • In a sauce pan over high heat, combine the white vinegar, water, sugar, salt, and garlic. Stir occasionally to fully dissolve the sugar, and bring the mix to a boil.
  • Add the jalapeño pepper rings. making sure to cover the rings with the pickling liquid. Then remove the sauce pan from the heat source and allow the jalapeños to sit in the liquid for 15 minutes.
  • Transfer the pickled jalapeños to a quart jar, then carefully pour the pickling liquid over top of the jalapeños until the jar is topped off with pickling liquid.
  • Allow the jarred pickled jalapeños to fully cool to room temperature. Enjoy immediately, or for best flavor seal the jar and refrigerate for 2 to 3 hours prior to use.


Calories: 28kcalCarbohydrates: 6gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1165mgPotassium: 61mgFiber: 1gSugar: 5gVitamin A: 252IUVitamin C: 28mgCalcium: 7mgIron: 0.1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on June 13, 2024 to include new content.
4.43 from 7 votes (6 ratings without comment)
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Can I can this to make it shelf stable.

Marilyn Fuller

If you make these, how long will they last in the refrigerator? Should I can them (like stewed tomatoes?) or freeze them if I’m not going to use them quickly?

Harriet Ward

5 stars
Just made this because I didn’t have pickled jalapenos for a recipe. 20 minutes later, I tasted them and I will never buy pickled jalapenos again. The flavor was fabulous and there was the tiniest bit of extra crunch. Easy, fast, delicious!