Pickled Jalapeno Easy
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  • Recipe: Pickled Jalapenos
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Once you’ve tried these pickled jalapenos, you’ll be addicted. They’re sweet and spicy, and they’re delicious on tacos, burgers, and more, or straight from the jar!

If you’ve been following the blog for a long, you already know how much I love pickled onions. They’re acidic, sweet, and salty, and they’re just plain delicious.

They’ve long been my go-to way to add a splash of color and flavor to salads, tacos, sandwiches, and other dishes. Pickled onions, on the other hand, have recently been overshadowed by a new quick-pickle favorite: pickled jalapenos!

These guys are the ideal combination of spicy, salty, and sweet flavors. Even if you don’t like spicy meals, they’re worth trying.

They get sweeter and less spicy the longer you leave them in the fridge. All you need are six ingredients and ten minutes to prepare these, so let’s get pickling!

Jalapeno Pickling Techniques

Pickled Jalapeno Yum
Food: Pickled Jalapeno (Source: Peas and Crayons)

If you’ve ever made another form of a quick pickle at home, you’ll have no trouble creating this pickled jalapeno dish. Don’t worry if you haven’t. The procedure is quite simple. This is what you must do:

  1. Cut your jalapenos into slices and fill two mason jars with them. Then, in each mason jar, add a smashed garlic clove.
  2. To produce the brine, combine vinegar, water, sugar, and salt in a small saucepan and cook over low heat until the sugar dissolves.
  3. Pour the brine over the jarred peppers, set aside to cool to room temperature, and keep for up to two weeks in the refrigerator!

That’s it! You might add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine if you’re feeling fancy, but I prefer this simple pickled jalapeno dish exactly the way it is.

How to Use Them?

Last week, I prepared a big batch of pickled jalapenos, and let me tell you, they’ve been on everything – quick sandwiches, toss-together grain bowls, salads, eggs, you name it.

I strongly encourage you to try them in anything that could use a sweet, tangy pop of spice, but if you’re looking for specific recipes, here are a few suggestions:

  • Make a breakfast burrito or breakfast tacos with them in the morning.
  • Make a salad with them, such as this Healthy Taco Salad or this Watermelon Salad.
  • On a vegetarian burger, black bean burger, or grilled portobello mushroom burger, put them on top.
  • Make extra-tangy guacamole, pico, or mango salsa with them instead of ordinary jalapenos.
  • Serve with fajitas or taquitos, or dot them on sweet potato chili fries, veggie tacos, or fajitas taquitos.
  • Use them to top avocado toast or to end a spicy meal like these chickpea shawarma wraps.
  • Alternatively, eat them directly from the jar!

Pickled Jalapenos

Time to Prepare: 5 minutes
Cooking Time: 5 minutes
Time allotted: 10 minutes
Serving: 2 jars

These sweet and spicy pickled jalapenos go great with salads, tacos, burgers, and more! They’ll get sweeter and milder the longer they rest in the fridge.


  • 10 jalapeños, thinly sliced
  • 2 whole garlic cloves, peeled
  • 1 cup white distilled vinegar
  • 1 cup water
  • ⅓ cup cane sugar
  • 1 tablespoon sea salt


Pickled Jalapeno
Food: Pickled Jalapeno (Source: Peas and Crayons)
  1. Place a garlic clove in each of two (16-ounce) covered jars with the jalapenos.
  2. Simmer the vinegar, water, sugar, and salt in a small saucepan over low heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Over the jalapenos, pour the brine. Allow it cool to room temperature before covering and chilling for 30 minutes. Keep refrigerated for up to 2 weeks.