This quick-pickled jalapeños recipe is ready in 5 minutes! The homemade pickle brine uses 4 pantry ingredients and creates the perfect crunchy, tangy topping for everything from pizza to tacos.

An overhead shot of a jar of pickled jalapeños.

I use one and only one pickle recipe, a David Lebovitz recipe, one I’ve pared down over the years by omitting the garlic, peppercorns, and any additional seasonings. It’s now a four-ingredient brine — equal parts water and vinegar plus a little salt and sugar — and can be used on many a vegetable, from cauliflower and carrots to onions and ramps to turnips and radishes. But my favorite use for it is jalapeños.

The process is simple: combine all of the brine ingredients in a pot, heat until the sugar and salt dissolve, then pour it over sliced jalapeños. That’s it. It doubles, triples, and halves well, so you can easily adjust the recipe to whatever number of peppers (or other vegetables) you have on hand.

Tuck these pickled jalapeños into sandwiches, scatter them over tacos or pizza, or eat them straight from the jar.

How to Make Pickled Jalapeños, Step by Step

Slice up 3 to 4 jalapeños (or as many as you wish). There is no need to remove the seeds! Simply slice straight down to create spheres.

Sliced jalapeños on a board.

Transfer them to a glass jar. Then combine: 1/2 cup water, 1/2 cup vinegar, 1 teaspoon sugar, and 1 teaspoon salt in a small saucepan, and bring it to a simmer.

Ingredients for pickled jalapeños on a countertop.

Pour the hot brine over the sliced jalapeños. Let the peppers cool completely in the brine.

An overhead shot of pickled jalapeños in a jar.

Store in the fridge for months.

A jar of pickled jalapeños.

Sprinkle the pickled jalapeños over tacos or bake them atop pizza:

Detroit-style pizza topped with pepperoni and pickled jalapeños.
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An overhead shot of a jar of pickled jalapeños.

Easy Homemade Quick-Pickled Jalapeños

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Description

This quick-pickled jalapeños recipe is ready in 5 minutes! The homemade pickle brine uses 4 pantry ingredients and creates the perfect crunchy, tangy topping for everything from pizza to tacos. Once prepared, store in the fridge for best results.

Adapted from a David Lebovitz recipe, which I’ve written about previously, this pickle recipe is the only one I use. 

Salt: I always use Diamond Crystal kosher salt, but any kind of salt will work just fine in this recipe. 

Ingredients

  • 1/2 cup water
  • 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
  • 1 teaspoon sugar
  • 1 teaspoon salt, see notes above
  • 3–4 jalapeños, sliced thinly, no need to remove the seeds

Instructions

  1. Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
  2. Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.
  • Prep Time: 5 minutes
  • Category: Pickle
  • Method: Stovetop
  • Cuisine: American, Mexican