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pickled jalapenos in jars

Pickled Jalapenos

Take jalapenos from fresh and crunchy to tangy, sweet, and spicy with this simple, no-canning recipe.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins


  • medium saucepan
  • measuring cup
  • wooden spoon
  • tablespoon
  • cutting board
  • knife
  • large bowl
  • garbage bowl
  • tongs
  • gloves
  • optional: spoon
  • clean jars with lids


  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoon sugar
  • 10 jalapeno peppers


  • Prepare brining liquid. Measure water and vinegar and add to medium saucepan over medium high heat. Add sugar. Reduce heat as liquid comes to a boil and stir well to combine and dissolve sugar. Allow to simmer for 5 minutes.
  • Wash jalapenos, then place on cutting board. Protect your hands with a pair of plastic or latex gloves. Cut stem ends off each jalapeno and discard.
  • Slice each jalapeno into thin, round slices.
  • Pack each jar with sliced jalapenos, leaving some space at the top of the jar.
  • Stir brining liquid, then pour over the top of jalapenos in each jar.
  • Allow liquid to cool, keeping jars out on your countertop. You can cover lightly with a towel, if you like. Once cool, tightly screw jar tops on and refrigerate.
  • Let jalapenos rest in refrigerator for at least one week. Then they are ready to eat and enjoy!


If you prefer less heat, cut each jalapeno pepper in half lengthwise, then use a spoon to scoop out the seeds. Discard seeds and pepper innards.
Peppers will continue to soften and sweeten as they sit in the fridge, and can be stored for at least a month.
To make pickled peppers sweeter, simply add more sugar.