Side DishReader ratedQuick & Easy

Simple Pickled Jalapeños

★★★★★ 5.0 (9 reviews)

If you love a little heat with your meals, these quick and easy pickled jalapeños are perfect for adding a tangy kick. They’re simple to make and great for topping tacos, sandwiches, or snacks.

◷15 minTotal Time

♜4Servings

▥EasyDifficulty

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Instructions

Sterilize the Jar

First, check your 12-ounce jar to make sure it’s free of any cracks. Pop it into simmering water to sterilize while you get everything else ready. Wash the new lid and ring thoroughly in warm, soapy water.

Prepare Pickling Brine

In a small saucepan, combine water, vinegar, garlic, sugar, and salt. Bring it all to a boil, stirring occasionally until the sugar has dissolved. Once that’s done, take the pan off the heat and let the brine cool down a bit.

Pack and Pour Brine

Carefully place the jalapeños into the sterilized jar. Pour the slightly cooled brine over the peppers, leaving about half an inch of space at the top so things have room to expand. Screw the lid on tightly and pop the jar in the fridge.

Let Jalapeos Rest

Let the jalapeños sit for at least 24 hours before digging in to let the flavors develop.

Why You’ll Love This Recipe

These tangy and spicy jalapeños add a perfect kick to many dishes. They are quick to make and bring a fresh, zesty flavor that brightens up meals. Plus, they are a great way to preserve jalapeños and enjoy them longer.

Serving Suggestions

Pickled jalapeños are excellent on tacos, sandwiches, and burgers. They also work well as a spicy topping for salads and nachos. Try adding them to dips or cheese boards for an extra zing.

Storage Tips

Store in a clean, airtight jar in the refrigerator. They usually keep well for up to 2 months. Always use a clean utensil to take out the peppers to avoid contamination.