If you like food with a kick, you'll love these easy quick pickled jalapenos! After living in California and then Texas, my love of spicy food peaked! I remember amazing tacos in California with occasional pickled jalapenos that took those tacos to supreme levels. In Texas, pickled jalapenos were a standard condiment sitting on tables at BBQ joints. And the heat...the heat of those Texas Jalapenos, they were some of the hottest jalapenos I've ever had the pleasure of consuming. They were nothing like the mild jalapenos I had before in California.

I like to enjoy the heat of jalapenos, but don't want to bite into a raw jalapeno in a taco. Pickled jalapenos give you that kick, without the harsh bite. If you love jalapenos in general, try out our Fire Roasted Jalapenos as well.

Spicy & Slightly Sweet Jalapenos in Bowl — Quick Pickled Jalapenos

How Do You Pickle Jalapenos?

Pickling jalapenos isn't as hard as I once assumed. I make 1 large jar to last me a couple months. In less than 20 minutes, you'll be done with all the prep work for your spicy and slightly sweet bites of delight! Since these are semi-sweet pickled jalapenos, I simmer the jalapenos in the vinegar and water with some sugar to soften and sweeten them just a touch.

Quick Jalapenos Post Simmer in Mason Jar

How long can you enjoy the Jalapenos?

I make this recipe every 2-3 months because the quick pickled jalapenos can be enjoyed up to 2 months if they're kept refrigerated. The vinegar solution and refrigeration keeps this spicy topping fresh and ready to enjoy for weeks!

How spicy are these pickled Jalapenos?

The Jalapenos are only as spicy as your jalapenos are to start. If you love extra heat, look for Jalapenos with the white stripes. It's called "corking" and it's the ideal time to pick a jalapeno if you're hoping for more heat. If you'd like more information about the lines on jalapenos, check out this article from Spicy Trio on Jalapeno lines.

If you prefer for your pickled jalapenos to not be as spicy, you can choose the jalapenos without the corking and you can hollow out the seeds from the jalapenos before slicing. That's totally your call on what you prefer.

What should I serve these Jalapenos with?

These jalapenos are great to spice up tacos, add to homemade bread for an extra kick or a spicy topping to a cracker appetizer. If you'll looking for a healthier treat, try it on an apple slice with a drizzle of honey. It sounds weird, but the spicy and sweet combo is just a delight for you jalapeno lovers! Add them to sandwiches, nachos, top a chili, pizza, virtually any food you want to add a spicy and sweet kick to!

Carnitas tacos on corn tortillas — Slow Cooker Carnitas

What you need to make Quick Pickled Jalapenos

1- minimum 12 oz. or larger Wide Mouth Mason/Canning Jar- You will be adding temperature HOT jalapenos to your jar, so a wide-mouth will be much easier for this task. Highly recommended.
Sauce pan- Must hold at least 3 cups
Gloves- I cannot begin to stress the importance of wearing gloves while handing jalapenos if you've never handles jalapenos before. Even after washing your hands, rubbing your eyes after chopping jalapenos can be brutal.
Tight fitting canning jar lid- I really like these leak proof lids for the fridge pickled food since they don't leak, are easy to open and don't rust like the metal ones. You can run them through the dishwasher as well.

Easy Quick Pickled Jalapenos (Spicy & Sweet)

Print Recipe

★★★★★

5 from 1 reviews

These jalapenos are spicy and slightly sweet. If you'd like them less sweet and spicier, add less sugar, If you'd like them less spicy, hollow out the seeds from the jalapenos before slicing them. Enjoy on appetizers or as a delicious spicy condiment.

Author: Katia
Prep Time: 5
Cook Time: 13
Total Time: 18
Category: Condiment
Method: Preserving
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 oz. jalapeños

¾ cup apple cider vinegar

¾ cup water

¼ cup cane sugar

1 Tbsp Sea salt

½ Tbsp celery seed

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Instructions

Put on disposable gloves 1st! You do not want jalapenos juice on your fingers.
Slice jalapenos into ⅛" even rounds and set aside. ( I leave the seeds in, but if you want them less spicy hollow out the seeds before you start slicing)
Add vinegar, water, sugar, salt and celery seeds to a saucepan and bring to a boil. Once boiling lower to a simmer for 5 mins.
Then add jalapenos to the saucepan and simmer for 5 mins.
Remove jalapenos with a slotted spoon and add to your mason jar.
Continue simmering liquid for 3 more minutes.
Turn off burner and remove saucepan from heat, let cool slightly.
Carefully pour the liquid into jar with the jalapenos.
Let jar of jalapenos cool to touch.
Once cool enough seal jar with air tight/leakproof lid and Refrigerate. You can try them immediately, but ideally wait 24 hours for the full pickled flavor.