These Pickled Jalapenos take just 10 minutes to put together, and keep in the fridge for weeks. Use them to add a little heat to sandwiches, salads and tacos!

Jar of pickled jalapenos against light background.

With the temperature finally warming up around here, our meals are becoming naturally lighter and fresher. And lots more things are being made on the grill.

Today, I’m sharing one of my favorite condiments (or is it a side dish?) to summer recipes, pickled jalapenos.

They are so so easy and affordable to make at home, and for some reason, it just feels right to have a batch of them in my fridge all summer long, for whenever a fajita bar or mushroom tacos mood strikes.

I love their acidic spiciness paired with rich grilled meats like grilled flat iron steak, tacos of all kinds, baked potato pizza, and savory sandwiches and steak lettuce wraps. They’re also great to add a little heat to something like vegan lentil curry.

How to pickle jalapenos:

It really couldn’t be simpler! First, just thinly slice four large jalapenos and place them in a glass jar.

I also like to include 2 cloves of garlic for extra flavor. No need to slice or mince the garlic; just peel it and throw it in.

Then, combine vinegar, water, sugar and salt in a sauce pot and bring them to a boil. What you’re looking for here is for the sugar to completely dissolve.

Pour the hot liquid over the peppers in their jar and allow them to cool to room temperature.

Then, place a tight lid on the jar and transfer them to the refrigerator for at least 8 hours.

Please note that this is NOT a canning recipe, but just a refrigerator pickle, so you will need to keep your peppers chilled when not using them.

This recipe will make about 2 cups (1 pint) of pickled peppers. This recipe is easily halved or doubled, depending on your needs.

Jar of pickled jalapenos and small cutting board with knife against light background.

The five ingredients for these pickled jalapenos are easy to find:

  • jalapeño peppers
  • garlic
  • vinegar
  • sugar
  • salt

Are fresh jalapenos hotter than pickled?

Yes, fresh jalapenos are hotter than these pickled ones! That’s what I love so much about pickling hot peppers – the vinegar and the sugar tame some of the heat from the pepper.

While I love a little heat from jalapenos for things like lamb tacos (or even making a spicy version of my lemon margaritas), sometimes it’s too much for me when the peppers are fresh.

I enjoy them much more when they’re pickled, as there’s still some heat but it’s not overwhelming and setting my mouth on fire.

If you enjoy milder peppers, try my blistered shishito peppers and dipping sauce!

Jar of pickled jalapenos and small cutting board with knife against light background.

How to use pickled jalapenos:

My absolute favorite thing to do with them in the summer is put them on a burger, like an epic umami burger, or another sandwich like lamb sliders.

The heat and acidity of the pickled peppers will pair nicely with the richness of the burger. Likewise, these are great on cheeseburger pizza and wonton nachos. And they add a kick on top of tomato ramen.

Pickled jalapenos are also really nice in summer salads, like my watermelon & avocado salad with warm bacon dressing and a green salad with miso dressing. Pickled peppers would be such a good addition to that.

Why not skewer them onto bloody mary skewers for a round of bloody marys with everything bagel bloody mary rim salt for a little kick? Or even include a skewer of them in jarcuterie!

And OF COURSE, you need them for all kinds of tacos, like grilled fish tacos, and short rib tacos.

How long do homemade pickled jalapenos last?

Up to two weeks in an airtight jar in the fridge, if you don’t eat them all before that!

Jar of pickled jalapenos against light background.

Pickled Jalapenos

Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

These Pickled Jalapeños take just 10 minutes to put together, and keep in the fridge for weeks. Use them to add a little heat to sandwiches, salads and tacos!


  • 4 large jalapeno peppers, thinly sliced
  • 2 garlic cloves, peeled
  • 3/4 cup water
  • 1/2 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt


  1. Place peppers and garlic cloves in a pint jar.
  2. In medium saucepot, stir together water, vinegar, sugar and salt. Heat to boiling over medium-high heat.
  3. Pour vinegar mixture over peppers in jar until liquid comes almost to top of jar.
  4. Let cool to room temperature for 1 hour, then cover with a tight lid and transfer to refrigerator for at least 8 hours or up to 2 weeks.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 397mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

Did you make this recipe?

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Recipes that use pickled jalapenos:

Collage of images of pickled jalapenos against light background.