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Quick Pickled Jalapeños in a jar
5 from 1 vote

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! 

Course staples
Keyword Canned, Jalapeno, pickled
Prep Time 15 minutes
Servings 500 mL jar
Author Fraîche


  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 350g jalapeños, sliced* approx. 2 cups


  1. 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.

  2. 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