This quick-pickled jalapeños recipe is ready within 5 minutes! The homemade pickle jalapeño brine uses 4 simple ingredients: equal parts water and vinegar, plus a little salt and sugar. You’ll find that these sliced jalapeños are 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.
- 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
- 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.
- 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