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Home » Recipes » Jams, pickles & preserves

Quick Pickled Jalapeño Peppers 

By: kseniaprints · Updated: Jul 10, 2025 · This post may contain affiliate links.

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Love the tangy heat of jalapeños but don’t want to wait weeks to enjoy them? This Quick Pickled Jalapeño Peppers recipe delivers crisp, spicy, and slightly sweet peppers in just 15 minutes of prep. 

A glass jar filled with quick pickled jalapeño peppers in brine, sealed with a metal lid, set against a plain light gray background.

This easy refrigerator pickle will become your new go-to for preserving hot peppers fast. No canning required (if you want to can them for longer storage, consult my pickling guide 101)!

With it being the third day of October, the weather has definitely taken a dive for the worse. It's starting to smell like fall in Montreal! And what's better to do on a chilly Friday than plan a Mexican fiesta, make yourself a spicy pineapple margarita with a jalapeno garnish, browse some links, and eat some vegetarian apple nachos? Unless it's Yom Kippur for you, and then you will do none of that, but your soul and waistline will probably thank you.

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But if a Mexican fiesta is a part of your Friday/Saturday night plan, I've got just the thing for it - tangy, sweet, spicy quick-pickled jalapeno peppers, ready in under 30 minutes (plus 24 hours of pickling, if you can wait that long). For another Mexican canning recipe, check out my Mexican pickled vegetables. These babies are perfectly ready to spice up any drink, salad, or sandwich! 

Several fresh green jalapeño peppers are spread out on a white surface. Their smooth, glossy skin and visible stems hint at how delicious they’d be as quick pickled jalapeño peppers.

Ingredient Highlight: Jalapeños  

For this recipe, you’ll want to use fresh jalapeños. Look for ones that are firm, glossy, and bright green, or red if they’re fully mature. Jalapeños strike the perfect balance between heat and crunch, making them an excellent choice for quick pickling. 

If you're looking for more ways to use jalapeños in your cooking, try incorporating them into spicy and flavorful dishes like Peach Salmon Skewers with Peach-Jalapeño Crema or a vibrant homemade Schug (Yemenite Hot Sauce).

Top Tips to Make Pickled Jalapeños Recipe 

Wear gloves! Jalapeño juice can irritate your skin, especially your eyes and nose, so be careful. 
Slice thinly for a quicker pickle and more surface area for flavor absorption.
Don’t over-boil the brine. As soon as it comes to a boil, remove from heat to preserve the vinegar’s acidity.
Use a glass jar. A quart-sized mason jar works best and won’t retain odors.

A red pot filled with water, garlic cloves, cumin seeds, sprigs of fresh thyme, and quick pickled jalapeno peppers gently simmering on the stove.

Refrigerator and Long-Term Storage

This quick pickled jalapeño recipe are refrigerator pickles, which means they’re not shelf-stable unless you follow a proper canning method. For short-term storage, simply transfer the cooled peppers and brine into a tightly sealed jar and keep it in the fridge. They’ll stay fresh for up to two to three months, though the flavor and crunch are at their best within the first few weeks. 

If you’re hoping to preserve your jalapeños for longer or looking to dive deeper into homemade preservation, you’ll want to explore the basics of how to quick pickle fruits and vegetables, or go a step further into the tangy, probiotic-rich world of fermented pickles. 

More Pickle Suggestions!  

For even more goodness in cans, check out my pickle and preserve recipes. Don't miss out on my kosher dill pickles and my family recipe for Russian marinated red peppers. 

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Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A glass jar filled with quick pickled jalapeño peppers in brine, sealed with a metal lid, set against a plain light gray background.

Quick Pickled Jalapeno Peppers

Ksenia Prints
Tangy, sweet and spicy quick-pickled jalapeno peppers are ready in 15 minutes, and good to spice up any drink, salad, wrap, or order of nachos. You will never have to buy another jar of pickled jalapenos again! This recipe is based on recipes from Allrecipes.com (https://allrecipes.com/recipe/quick-pickled-jalapeno-rings/) and Emeril Lagasse (https://www.foodandwine.com/recipes/pickled-jalapenos).
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Pickles
Cuisine Mexican
Servings 8 servings
Calories 284 kcal

Equipment

  • large stoneware crock or a glass jar
  • weights to keep the vegetables submerged in the brine. 

Ingredients
  

  • 1 lb fresh jalapenos whole
  • 2 cloves of garlic cloves
  • 2 cups white vinegar
  • 1 cup water
  • ¼ cup sugar
  • 2 Tbs coarse salt
  • a few strands of fresh thyme or oregano
  • 1 Tb cumin seeds

Instructions
 

  • Wearing gloves, wash jalapenos and slice them into rings (be careful not to touch your eye or any other sensitive parts during this process!). Pack jalapenos into one quart-sized jar.
  • Combine all other ingredients in a medium saucepan and bring them to a boil. As soon as mixture is boiling, which won't take long, remove from heat and pour into jars and onto jalapenos. Let cool before tasting and placing in the fridge. For full flavour, let the jalapeno rings marinate for a minimum of 30 minutes to 24 hours. They will keep in the fridge for months.
  • Use with nachos, in salads, wraps, or with soups.

Nutrition

Calories: 284kcalCarbohydrates: 50gFat: 0.2gSodium: 13975mgPotassium: 14mgSugar: 50gCalcium: 47mgIron: 0.3mg
large stoneware crock or a glass jar
weights to keep the vegetables submerged in the brine. 
Tried this recipe?Comment + Rate Below!
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About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...

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      1. ~ Carmen ~ says

        October 03, 2014 at 8:29 pm

        Haha. I like your subscriber disclaimer. Ah yes, Pickled jalapeno peppers. A Mexican classic along with carrots! :] // itsCarmen.com ☼ ☯

        Reply
        • kseniaprints says

          October 04, 2014 at 11:03 am

          Pickled carrots? Must try that!

      2. Kimberly/TheLittlePantation says

        October 04, 2014 at 5:57 pm

        Great recipe. Thanks for sharing 🙂

        Reply
        • kseniaprints says

          October 04, 2014 at 10:01 pm

          Thank you, Kimberly!

      3. Simi Jois says

        October 05, 2014 at 8:09 pm

        I am an absolute spice lover and as i see this I have an urge to dig in and bite into one of these. Thanks for posting, making it v v soon.

        Reply
        • kseniaprints says

          October 06, 2014 at 7:14 am

          Excellent! I share your love for spice. Trouble is, things just stop tasting good if they're not spicy after a while!

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