Ever find yourself with a surplus of jalapeños around (CSA box, anyone)? One of our favorite solutions is quick pickled jalapeños. They’re easy to prepare, last for weeks, and add a delicious kick to quesadillas, tacos, bowls, and beyond! We even like them straight from the jar.
This tangy, spicy, versatile condiment awaits with just 1 pot, 6 ingredients, and 10 minutes of hands-on time required. Let us show you how it’s done!
How to Make Pickled Jalapeños
These quick pickled jalapeños start with a flavorful base of sautéed onion and garlic. We also love adding cumin seeds for an optional taqueria-inspired twist.
Next, we add the quick pickling classics: water, vinegar, and salt to create a brine. We pour that tangy brine over the sliced jalapeños, which softens them slightly while keeping them a little crisp. After an hour of resting, the jalapeños become infused with flavor and are ready to enjoy!
How Long Do Pickled Jalapeños Last?
Thanks to the salt and vinegar-based brine, these pickled jalapeños will last for several weeks stored in the refrigerator.
We hope you LOVE them, friends! They’re:
Spicy
Tangy
Savory
Versatile
Quick & easy
& SO delicious!
What To Do With Pickled Jalapeños?
They’re delicious in almost anything that could use a spicy kick. Enjoy them in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar to kick-start digestion before a meal!
More Quick Pickling Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 16 (2-Tbsp servings)
- 4 medium (green or red) jalapeños, stems removed, thinly sliced into rings (4 medium jalapeños yield ~2 cups or 200 g)
- 2 tsp olive or avocado oil (if oil-free, use water and add more as needed)
- 1/2 small white or yellow onion, peeled and diced (1/2 small onion yields ~2/3 cup or 90 g)
- 3 cloves garlic, minced
- 3/4 tsp cumin seeds (optional)
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 1 tsp sea salt
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Add the thinly sliced jalapeños to a mason jar or glass container (we recommend a quart-sized jar). Set aside. After touching jalapeños, avoid touching your face and wash your hands thoroughly (or use kitchen gloves, if desired).
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Heat a small saucepan over medium heat. Once hot, add oil (or water) and diced onion and sauté for 2-3 minutes or until the onion begins to soften. Add the garlic and cumin seeds (optional) and continue sautéing for 1 minute or until fragrant — avoid burning the garlic as it can become bitter.
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Add the water, vinegar, and salt and bring to a simmer, stirring to dissolve the salt. Then pour the mixture into the jar of sliced jalapeños and stir. If the jalapeños aren’t fully covered, you can add a bit more water and vinegar.
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Let cool slightly then seal and refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
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Enjoy in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar before a meal to kick-start digestion! Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
*Recipe as written fills about 2/3 of a quart-sized mason jar.
*Prep time includes refrigerating for 1 hour.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 (two-tablespoon serving) Calories: 10 Carbohydrates: 0.6 g Protein: 0 g Fat: 0.6 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Potassium: 14 mg Fiber: 0.1 g Sugar: 0.2 g Vitamin A: 38 IU Vitamin C: 4 mg Calcium: 3 mg Iron: 0 mg
