Best pickled jalapenos recipe

How to Pickle Jalapeno Peppers

  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 quart 1x
  • Category: Side dish
  • Method: canned
  • Cuisine: Mexican


Slightly sweet and perfectly crunchy jalapeños that are pickled and kept in the refrigerator instead of being canned, which means they stay perfectly crisp!



8 jalapeno peppers

1 cup white vinegar

1 cup water

24 tablespoon sugar

1 tablespoon kosher salt


  1. Slice jalapeños and place in quart canning jar.
  2. Bring vinegar, water, sugar, and water to a boil in a small pan. Once boiling, pour over the jalapeños and screw on the lid. Allow to cool for 15 minutes before storing in the fridge.


If you want a mild spice level, use 4 tablespoons of sugar. The less sugar, the more spicy they will be. They also become more mild and sweet the longer they sit in the fridge. You could also add a couple smashed cloves of garlic to the pickling liquid if you like garlic. These last for 3 months in the fridge.


  • Serving Size: 1/4 cup
  • Calories: 14
  • Sugar: 3 g
  • Sodium: 210 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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