Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even like them straight from the jar.
This tangy, spicy, versatile condiment awaits with just 1 pot, 6 ingredients, and 10 minutes of hands-on time required. Let us show you how it’s done!
How to Make Pickled Jalapeños
These quick pickled jalapeños start with a flavorful base of sautéed onion and garlic. We also love adding cumin seeds for an optional taqueria-inspired twist.
Next, we add the quick pickling classics: water, vinegar, and salt to create a brine. We pour that tangy brine over the sliced jalapeños, which softens them slightly while keeping them a little crisp. After an hour of resting, the jalapeños become infused with flavor and are ready to enjoy!
How Long Do Pickled Jalapeños Last?
Thanks to the salt and vinegar-based brine, these pickled jalapeños will last for several weeks stored in the refrigerator.
We hope you LOVE them, friends! They’re:
Spicy
Tangy
Savory
Versatile
Quick & easy
& SO delicious!
What To Do With Pickled Jalapeños?
They’re delicious in almost anything that could use a spicy kick. Enjoy them in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar to kick-start digestion before a meal!
More Quick Pickling Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Quick Pickled Jalapeños
Ingredients
- 4 medium (green or red) jalapeños, stems removed, thinly sliced into rings (4 medium jalapeños yield ~2 cups or 200 g)
- 2 tsp olive or avocado oil (if oil-free, use water and add more as needed)
- 1/2 small white or yellow onion, peeled and diced (1/2 small onion yields ~2/3 cup or 90 g)
- 3 cloves garlic, minced
- 3/4 tsp cumin seeds (optional)
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 1 tsp sea salt
Instructions
- Add the thinly sliced jalapeños to a mason jar or glass container (we recommend a quart-sized jar). Set aside. After touching jalapeños, avoid touching your face and wash your hands thoroughly (or use kitchen gloves, if desired).
- Heat a small saucepan over medium heat. Once hot, add oil (or water) and diced onion and sauté for 2-3 minutes or until the onion begins to soften. Add the garlic and cumin seeds (optional) and continue sautéing for 1 minute or until fragrant — avoid burning the garlic as it can become bitter.
- Add the water, vinegar, and salt and bring to a simmer, stirring to dissolve the salt. Then pour the mixture into the jar of sliced jalapeños and stir. If the jalapeños aren’t fully covered, you can add a bit more water and vinegar.
- Let cool slightly then seal and refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Enjoy in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar before a meal to kick-start digestion! Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Video
Notes
*Prep time includes refrigerating for 1 hour.
*Nutrition information is a rough estimate calculated without optional ingredients.
Sherry says
these sound so delicious. must make them!
Great! Let us know how you like them!
Tina says
Soooooooo good and so easy! Exactly what i need for sandwiches and tacos. I run out of cumin and added some masala spices instead, turned out pretty good :)
We’re so glad you enjoyed it, Tina! Thank you for the lovely review and for sharing your modification! xo
Natalia says
I was wondering if I could use apple cider vinegar instead of white. Or will added water dilute the brine too much for the proper pickling to take place? Thank you!
Hi Natalia, it will have a bit sweeter taste vs. a more classic pickled flavor, but otherwise it should be okay. Hope that helps!
Ali says
I would love to know how to make these sweet like Trader Joe’s Hot & Sweet Jalapeno’s! :)
Hi Ali, we haven’t tried those, but you could probably just add sugar!
Tanya says
I like the spice mixture and would use it. However, why bother with cooking anything or adding vinegar when you can make a salt/water brine and pour over the uncooked veggies/spices. Cover and let ferment for several days till you taste buds like it. This is wild fermenting and is cheaper and easier. Lots of how-to recipes and videos on line.
Hi Tanya, we like the ease and preservation that vinegar offers in these quick pickled jalapeños, but your idea sounds great too. Thanks for sharing!
Veronica says
What brand of jars did you use in the photos? They don’t look like Mason jars. I love the size and shape.
Hi Veronica, the jars are Bormioli Rocco Quattro Stagioni brand, and are ~pint sized. Hope this helps!