Easy Tangy Quick Pickled Jalapeños Recipe Perfect for Spicy Snacks
A quick and easy recipe for tangy, spicy pickled jalapeños that add a burst of flavor to snacks and meals. Ready in about 15 minutes plus resting time, perfect for last-minute cravings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus resting time
- Yield: About 1 pint jar (approximately 4 servings) 1x
- Category: Condiment
- Cuisine: Mexican
Ingredients
Scale
- 10 medium fresh jalapeños, sliced into rings
- 1 cup (240 ml) white vinegar (or apple cider vinegar for a fruitier note)
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon salt (kosher or sea salt preferred)
- 2 garlic cloves, peeled and smashed
- 1 teaspoon dried oregano (optional)
- 1 teaspoon black peppercorns
- 1 bay leaf
Instructions
- Rinse about 10 medium jalapeños under cold water and slice into thin rings about 1/8 inch (3 mm) thick. Wear gloves if sensitive to heat.
- In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Add 2 smashed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon black peppercorns, and 1 bay leaf.
- Bring the mixture to a gentle boil over medium heat, stirring until sugar and salt dissolve. Simmer for 2 minutes to meld flavors.
- Pack the sliced jalapeños tightly into a clean pint-sized glass jar, snug but not crushed.
- Pour the hot brine over the jalapeños, fully submerging them. Use a spoon or chopstick to push down floating slices. Leave about 1/2 inch headspace.
- Seal the jar tightly and let it cool to room temperature on the counter. Then refrigerate.
- Jalapeños are ready to enjoy after 1 hour but taste best after resting overnight.
- Store refrigerated and consume within 3 weeks for best flavor and texture.
Notes
Wear gloves when slicing jalapeños to avoid skin irritation. For milder heat, remove seeds before pickling. The jalapeños taste best after resting overnight. Store in the refrigerator and consume within 3 weeks. Variations include adding sliced carrots, onions, or smoked paprika to the brine.
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 5
- Sugar: 1
- Sodium: 400
- Carbohydrates: 1
Keywords: pickled jalapeños, quick pickles, spicy snacks, tangy jalapeños, easy pickled peppers, jalapeño recipe