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5 from 1 vote

Pickled Jalapenos

Tangy and flavorful quick pickled jalapeños are the perfect condiment to serve with your next BBQ platter or loaded nachos.
Prep Time10 minutes
Cook Time5 minutes
Cooling Time2 hours
Total Time2 hours 15 minutes
Course: Condiment
Cuisine: Barbecue
Keyword: pickled jalapeños
Servings: 6 people


  • 1 pound jalapeño peppers stems removed and sliced
  • 1 ¼ cups water
  • 1 ¼ cups distilled white vinegar
  • 2 Tablespoons kosher salt
  • 1 ½ Tablespoons sugar
  • 4 cloves garlic
  • 2 teaspoons whole mustard seeds


  • Make the brine. Heat a medium saucepan over medium-high heat. Add water, vinegar, salt, sugar, garlic, and mustard seed to the pan. Cook until it begins to simmer and the sugar dissolves. Remove from heat.
    1 ¼ cups water, 1 ¼ cups distilled white vinegar, 2 Tablespoons kosher salt, 1 ½ Tablespoons sugar, 4 cloves garlic, 2 teaspoons whole mustard seeds
  • Prepare jalapeños. Slice your jalapeño peppers.
    1 pound jalapeño peppers
  • Jar the jalapeños. Place the sliced jalapeños in a large quart canning jar.
  • Combine. Pour the still-hot liquid over the jalapeños and seal the jar. Lightly swirl the jar to evenly disperse the seasonings. Allow the jalapeños to cool to room temperature before serving or transferring to the refrigerator to chill. They can be eaten right away, but the next day is ideal.


Calories: 307kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13991mg | Potassium: 1227mg | Fiber: 14g | Sugar: 37g | Vitamin A: 4893IU | Vitamin C: 542mg | Calcium: 129mg | Iron: 2mg