clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of a jar of pickled jalapeños.

Quick-Pickled Jalapeños


Adapted from a David Lebovitz recipe, which I’ve written about previously, this pickle recipe is the only one I use. It comes together in no time and produces great results every time.


  • 1/2 cup water
  • 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 34 jalapeños, sliced thinly


  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

Keywords: quick, pickled, jalapenos