Simple Quick Pickled Jalapeños, without all the canning fuss. Keep them in the fridge for up to 1 month and enjoy with any dish that needs a little kick!
The longer you leave them in the fridge, the softer and less spicy these pickled jalapeños become. If you want to make these less spicy I highly recommend removing some of the seeds and white membrane when slicing! You probably know by now that I love pickled things such as Pickled Red Onions on a lot of my dishes. They are the perfect addition to SO many things (mmm tacos)!

How to Make Pickled Jalapeños
- Grab a pair of gloves (very critical step) and slice up your jalapeños
- Make simple brine in a bowl and toss together with the sliced jalapeños
- Add the jalapeños into jars and cover in the brine
- Store them covered in the fridge for up to 1 month

How To Use Pickled Jalapeños
Have fun here and try adding them to anything you’re making that could use tangy kick of spice and acid. Here are some dishes I love them in:
- Add them into your next taco
- Toss them on a salad like this Corn Pasta Salad or Taco Salad
- Top them on your burger (this veggie one is dynamite!)
- Use them in homemade Guacamole or Pico de Gallo
- Replace fresh jalapeños for these in this Jalapeño Corn Fritter recipe
- Eat the straight outta the jar!

Quick Pickled Jalapeños

Quick Pickled Jalapeños
Simple Quick Pickled Jalapeños, without all the canning fuss. Keep them in the fridge for up to 1 month and enjoy on any dish you need a little kick!
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 350g jalapeños, sliced* approx. 2 cups
Instructions
-
In a large bowl combine the rice vinegar, sugar and salt until dissolved. Add the jalapeños and stir to combine. Transfer the jalapeños into a 500 mL jar and pour over the liquid to cover.
-
Refrigerate for at least 1 day before enjoying. Will last in the fridge for up to 1 month.
Recipe Notes
*rinse out some of the seeds to make these less spicy

This recipe is delicious and I love the fact that its quick to make.
Thanks Kelsey! I am so happy you enjoyed it. xx
Can white vinegar be used instead of rice vinegar?
Hi Cindy it can, but it doesn’t taste quite as good.
I was wondering if all the peppers should be immersed entirely in the liquid. I used 300g of peppers only and only the 1/3 is immersed. Thank you
Hey Cindy! Great question. No, they won’t be fully covered with the liquid. I like to give mine a little shake every once in a while as they sit! I will link a video here of when I made them to help: https://www.instagram.com/reel/ChnDAhLJKse/?igshid=NTc4MTIwNjQ2YQ==
xx Tori