My all-time favorite pizza toppings include tomato sauce, onion, black olives, pineapple, jalapeños, fresh mozzarella, and red chili pepper flakes, and once I tried it with pickled jalapeños it was a match made in heaven. In case you missed it, I’m pregnant with baby #4 (!!), and I shared a clip on Instagram where I was sipping pickled jalapeño juice straight from the jar because, well, the cravings have been REAL.
Pickling jalapeños gives them an incredible sweet, salty, briny flavor that’s truly irresistible. The process is SO easy and 100% worth it, so get your jars ready for deliciousness.
I’ve included simple instructions, tips & tricks to learn exactly how to pickle jalapeños in just a few steps with super simple ingredients. You’ll want to soak your sliced jalapeños in the pickling liquid for a full day, so remember to prep ahead of time so that you can enjoy them on pizza, nachos, sandwiches, etc. all week long. Truly the best condiment ever.
Everything you’ll need to make homemade pickled jalapeños
The best part about this pickled jalapeño recipe? You only need 5 simple ingredients! Here’s what you’ll need to make them:
- Jalapeños: we’re using about 4-5 fresh jalapeño peppers for this recipe tutorial.
- Garlic: you’ll add peeled, smashed garlic to the jar to give the jalapeños extra flavor.
- For the liquid: the jalapeño slices will soak in a mixture of filtered water and distilled vinegar or white vinegar.
- Sugar: you’ll want to add a couple tablespoons of sugar to help cut the heat.
- Salt: a little salt adds extra flavor to the jalapeños.
Make these peppers your own
I love this recipe just the way it is, but there are other fun add-ins you can try to really make these quick-pickled jalapeños your own! Feel free to experiment by adding:
- Black peppercorns
- More garlic cloves
- A bay leaf
- Cumin seeds or mustard seeds
- Or extra herbs and spices like oregano or coriander
Are they really spicy?
The addition of water, vinegar, and sugar will help cut the heat of the jalapeños and give them more of a tangy, salty and sweet flavor. They’ll become a bit milder as they soak in the refrigerator.
How to pickle jalapeños
- Prep your jar. Start by adding your sliced jalapeños and smashed garlic to a 16 ounce mason jar.
- Cook the liquid. Boil the water, vinegar, sugar, and salt in a small pot or saucepan over medium-high heat, and whisk or stir until the salt and sugar are completely dissolved.
- Top the jalapeños. Carefully pour the hot brine into your mason jar so it completely covers the jalapeño slices, let the jar cool to room temperature, then seal it and transfer it to the refrigerator for 24 hours.
Our favorite ways to use pickled jalapeños
Besides serving them with nachos (or eating them straight from the jar like I do), try serving pickled jalapeños:
Why do they have to soak for so long?
Allowing the jalapeño slices to soak in the pickling liquid for 24 hours will help them to break down a bit and absorb all of the flavors. Otherwise, they’ll taste as though they were just dipped in the liquid. Have patience — it’s worth it!
Storing tips
Store your quick-pickled jalapeños in a sealed jar in the refrigerator for up to 2 weeks.
Can I can them?
Unfortunately, no, this pickled jalapeño recipe is not meant for canning, so you’ll want to store them in the fridge.
More how-to guides
Get all of my how-to guides here!
If you make these pickled jalapeños be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Pickled Jalapeño Recipe
Learn how to make pickled jalapeños with 5 simple ingredients in 3 easy steps! This pickled jalapeño recipe is one you’ll come back to time and time again. Enjoy this sweet, spicy, briny topping on nachos, sandwiches, pizza, and so much more.
Ingredients
- 4-5 jalapeños, washed and thinly sliced (about ⅛ inch)
- 1 clove garlic, peeled and smashed
- ¾ cup filtered water
- ¾ cup distilled vinegar
- 2 tablespoons cane sugar or granulated white sugar
- 1 teaspoon kosher salt
Instructions
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Add sliced jalapeños and smashed garlic clove to a 16 ounce mason jar.
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Add water, vinegar, sugar, and salt to a small pot over medium heat. Bring to a boil, then remove from heat, whisking to ensure the sugar and salt completely dissolve.
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Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours.
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Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.
Recipe Notes
The pickled jalapenos are not made for canning, therefore you should keep them refrigerated.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 30th, 2023, and republished on August 14th, 2025.
