Easy Quick Pickled Jalapeños Recipe with 3 Simple Ingredients You’ll Love
A quick and simple pickled jalapeños recipe using only three ingredients that delivers a perfect balance of heat, tang, and crunch. Ready in under 15 minutes and perfect for adding a spicy punch to any dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: About 1 jar (16 ounces), approximately 10-12 servings (1 tablespoon each) 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
- 10–12 medium fresh jalapeños, washed and sliced into rings (remove seeds for less heat or keep for full spice)
- 1 cup (240 ml) white distilled vinegar
- 1 tablespoon kosher salt or pickling salt
Instructions
- Wash the jalapeños thoroughly. Using a sharp knife, slice them crosswise into 1/8 to 1/4-inch (3-6 mm) thick rings. Remove seeds if you want less heat; otherwise, leave them in for full spice.
- In a small saucepan, combine 1 cup (240 ml) white vinegar and 1 tablespoon kosher salt. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the salt completely. The vinegar should be hot but not boiling over.
- Carefully place the sliced jalapeños into a clean glass jar, packing them fairly tight but without squashing. Leave about half an inch (1.3 cm) of headspace at the top.
- Pour the hot vinegar and salt brine over the jalapeños, ensuring they are fully submerged. Use a clean utensil to press the jalapeños down gently if needed. Leave a little space at the top to avoid overflow when sealing.
- Screw the lid on tightly and let the jar cool to room temperature before refrigerating. This takes about 30 minutes.
- Refrigerate the jar and let the jalapeños sit for at least 24 hours for best flavor. You can taste-test after a few hours for a fresh, tangy bite.
Notes
Use fresh jalapeños with firm, glossy skin for best crunch and flavor. Remove seeds to reduce heat. Always use kosher or pickling salt, not table salt, to avoid cloudy brine. Let the jar cool before refrigerating to prevent cracking. Keep jalapeños submerged in brine using a weight if needed. Store refrigerated and consume within 3 weeks. Optional additions include garlic cloves, sugar, or spices for flavor variations.
Nutrition
- Serving Size: 1 tablespoon (about
- Calories: 57
- Sodium: 150200
- Carbohydrates: 1
- Fiber: 0.3
Keywords: pickled jalapeños, quick pickled jalapeños, easy pickled peppers, spicy condiment, jalapeño recipe, quick pickle, simple pickling