Quick Tangy Pickled Jalapeños Recipe
A quick and easy recipe for tangy, spicy pickled jalapeños ready in just 15 minutes, perfect for snacking or adding a zesty kick to your meals.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 pint (16 ounces) jar 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 10–12 medium fresh jalapeños, sliced into rings
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 garlic cloves, peeled and smashed (optional)
- 1 teaspoon dried oregano (optional)
Instructions
- Wash the jalapeños thoroughly under cold water. Slice them into thin rings, about 1/8-inch (3 mm) thick. Remove seeds if less heat is desired.
- In a medium saucepan, combine apple cider vinegar, white vinegar, water, sugar, and salt. Add smashed garlic cloves and dried oregano if using. Bring to a boil over medium-high heat, stirring occasionally until sugar and salt dissolve.
- Using tongs or a fork, pack the sliced jalapeños tightly into a clean heatproof jar without bruising the slices.
- Pour the boiling brine over the jalapeños until fully submerged, leaving about 1/2 inch headspace. Use a utensil to remove air pockets.
- Seal the jar tightly and let it cool to room temperature. Transfer to the refrigerator. Jalapeños are ready to eat in about 15 minutes but taste better after a few hours.
Notes
Use fresh jalapeños for best texture and flavor. Adjust heat by removing seeds or adding serrano peppers. Quick chilling in the fridge preserves crispness. Store in refrigerator up to 3 weeks. Use clean utensils to avoid contamination.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 510
- Sugar: 2
- Sodium: 400
- Carbohydrates: 2
- Fiber: 0.3
Keywords: pickled jalapeños, quick pickles, spicy snack, tangy jalapeños, homemade pickles, easy pickled peppers