Peter Piper better watch out because I’m going to pick his peck of pickled peppers! These pickled jalapeños are gently sweet, wickedly spicy (if you leave the seeds intact), and perfectly salty. 

They lend a bright and zingy flavor to any dish— you name it, these gems will make just about anything sing a bit more harmoniously. Here, I use minimal sugar in the brine and keep seasonings simple with salt, black pepper, and garlic, but you can experiment with different spices like cumin, coriander, or mustard seeds for a fancy flair. One caveat for heat lovers: they disappear in the fridge quickly!

Try these Apple Cider Vinegar Pickles!

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Pickled Jalapeños

These pickled jalapeños are gently sweet, wickedly spicy (if you leave the seeds intact), and perfectly salty. 
Servings: 1 jar
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 10 medium to large jalapeno peppers, sliced into ¼ inch rings*
  • ¾ cup water
  • ¾ cup distilled white vinegar, or apple cider vinegar
  • 1 teaspoon sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon of black pepper
  • *Remove seeds if you prefer less heat


  • Add water, vinegar, sugar, salt, garlic, and black pepper to a saucepan and warm over high heat, stirring occasionally to combine all the ingredients. Bring mixture to a gentle boil and then turn off the flame.
  • Pack pepper slices into a medium to large size mason jar (32 oz).
  • Next, pour the slightly cooled vinegar mixture into the mason jar with the peppers. Cover tightly with a lid and shake the mason jar to distribute all of the seasonings.
  • Refrigerate for 24 hours before enjoying. This will keep in the fridge for up to two weeks.


• If you like soft pickled jalapenos, add your sliced peppers to the brine in the sauce pan after it comes to a boil, then reduce the heat and let them simmer for about 8 minutes. Using tongs, transfer the jalapenos to your mason jar and carefully pour your brine over the top. Close with a lid, give it a good shake and stash in the fridge.
• If you like your pickled jalapenos firmer, follow my lead by packing the sliced raw peppers into the mason jar, while allowing the brine to slightly cool on the stove. After the brine has slightly cooled, pour it into the mason jar over the peppers. Cover with a lid, give it a shake and stash in the fridge. Because the peppers aren’t bathing in the boiling hot brine, this method allows them to maintain a slight crunch.
• You can use distilled white vinegar or apple cider vinegar. Many people say that apple cider vinegar helps to tame the heat of the peppers. I didn’t have that experience, instead the ACV provided a lovely tang (but seemed to have the same heat as white distilled vinegar).
• I use a large 32-ounce mason jar. You can also use several smaller mason jars and simply distribute the peppers and brine among them.

Nutrition Information per serving

Serving Size: 0.25cupsCalories: 5Carbohydrates: 1gProtein: 0gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 290mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!