Crunchy Pickled Jalapeno Peppers

This recipe for Pickled Jalapeno Peppers produces a crispy, crunchy jalapeno that’s full of spicy flavor. They are more like jalapeno pickles because we half the pepper instead of slicing it into rings.

Pickled jalapeno peppers in mason jars.

Why You’ll Love These

Years ago, my father made pickled jalapeno peppers that, as a kid, I thought were amazing. They weren’t too spicy and had an awesome crunch, like pickles.  This recipe was spot on.

In most recipes, I found they cooked peppers in the brine. I chose not to boil the jalapeños so they would hold their snappy crunchiness.  It worked beautifully. These pickled jalapenos peppers are precisely what I remember.

This recipe yields perfect, crunchy, and flavorful jalapenos that stay crunchy. They are nothing like those mushy store-bought peppers.

This recipe for homemade pickled jalapeños is super easy to make and way better than store-bought.

Try some of our other favorite recipes such as Vegetarian Burrito, Chicken Burrito Bowl, Grilled Mexican Street Corn Salad, Fire Roasted Salsa, and Fire Roasted Salsa Verde.

Fresh jalapenos and mason jars on a wooden board with the pickling ingredients.

What To Look For When Buying Jalapenos

If you are looking for spicy jalapenos look for long striations (white lines on the pepper) this means the pepper is older. If you like a milder jalapeno look for smooth tight skin, this will be a younger pepper with less time on the plant.

Key Ingredients

  • Fresh jalapenos – Choose jalapenos that aren’t too big, a size that will fit the jar.
  • Brining Liquid – White vinegar, water, garlic cloves, granulated sugar, and kosher salt.

Gather your ingredients, and prep the peppers. I slice the whole pepper in half lengthwise, I wanted a “pickle size” pepper.

I HIGHLY recommend latex gloves for this job, maybe even some protective eyewear.  I can’t even tell you how many times I washed my hands but my fingers still burned.  

I remembered to wear gloves the last time I made these but for some reason, I thought I would be ok without them this go around. Stupid, I tell ya!

Jalapenos sliced in half on board.

How to Make Crunchy Pickled Jalapenos

In a small saucepan combine the water, vinegar, sugar, and salt.

Heat the brine, stirring, just enough to dissolve the sugar and salt. No need to bring it to a boil.

Remove the pot from the heat and set aside until the jars are stuffed with the jalapenos and garlic.

We ate some of these particular pickled jalapeños on nachos the night before, and they were extremely spicy. So I removed the veins and seeds to cut down on the heat.

Halved jalapenos stuffed into mason jars.

This quick pickled jalapeño recipe makes 2-pint jars or a one-quart jar—your choice.  

Once the peppers are prepped, cram them into the jars.  Fill the jars with as many as you can. I was able to squeeze in about 5 or 6 peppers in each pint jar.

Pickled jalapeno peppers in a mason jar.

Once the mason jars are stuffed with peppers, shove two garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers.

Quick pickled jalapeno peppers in mason jars.

Let them cool to room temperature before placing the lids on, then store them in the fridge.  I test after two days to see if they are to my liking.  It usually takes 3 to 5 days for me.

Pickled jalapeno peppers in mason jars.
Remember, these are not shelf-stable and need to be refrigerated.


  • Choose jalapeño peppers that don’t have striations on them. The ones with striations will be much spicier.
  • You can also use sliced jalapeños. If you do, they probably won’t take as long to be ready to eat.
  • Let me REPEAT – wear disposable gloves for your own protection. Don’t say I didn’t warn you!
  • Don’t boil the peppers. You will not have crispy, crunchy pickled peppers. They will become soft and mushy.
  • I don’t want to feel physical pain while I eat spicy foods.  But if you enjoy the heat, then, by all means, leave seeds and veins in the peppers. Just slice them in half and stuff the jar. You won’t hurt my feelings.


We love these just as they are, but if you like, you can try adding some red chili pepper, cumin seeds, mustard seeds, coriander seeds, or black peppercorns.


Does pickling jalapenos make them less spicy?

Pickling can tame the heat a little, but it really depends on how spicy the jalapenos are to start with. If you want a less spicy taste, definitely remove the seeds and ribs. Try adding a few slices of carrots to help reduce the spiciness.

How long do they last?

I treat these as I would any opened jar of jalapenos. They should last a long while, at least three months, if stored in the refrigerator in an airtight jar.

Can this quick pickled jalapenos recipe be used for canning?

This is not a canning recipe. They are not shelf stable and must be kept refrigerated.

What do you do with pickled jalapenos?

We eat them as a snack. Use them as a condiment served with tacos, nachos, burritos, etc.

More Pickled Recipes

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Pickled jalapeno peppers in mason jars.

Pickled Jalapeno Peppers Recipe

This recipe yields perfect, crunchy, and flavorful jalapenos. They are nothing like those mushy store-bought peppers.
4.49 from 25 votes
Print Pin Rate
Course: Snack
Cuisine: American, Tex-Mex
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12
Calories: 25kcal
Author: Leigh Harris


  • 12 Jalapenos stems trimmed and sliced in half lengthwise
  • 4 cloves Garlic smashed and peeled
  • 1 cup Distilled White Vinegar
  • 1 cup Water
  • 4 tablespoons Sugar
  • 2 tablespoons Kosher Salt


  • In a small saucepan combine the water, vinegar, sugar, and salt.
    1 cup Distilled White Vinegar, 1 cup Water, 4 tablespoons Sugar, 2 tablespoons Kosher Salt
  • Heat the brine, stirring, just enough to dissolve the sugar and salt.
  • Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
    12 Jalapenos, 4 cloves Garlic
  • Pour or spoon the pickling juices over the top until you’ve reached the top of the jalapenos.
  • Let cool at room temperature before securing a lid and placing them in the fridge.
  • Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)


I treat these as I would any opened jar of jalapenos. They should last a long while, about 2-3 months if kept refrigerated in an airtight jar.


Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1165mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg

Recipe adapted from simplyscratch

Share With Your Friends And Family!


  1. DSTR, I came to write a thank you. My late father-in-law shared this recipe with us in his last years. He and my husband really loved them. I made a batch to share at the lunch after his funeral, and we were able to share something he loved with his friends. I have now printed it, and put it in my recipe book to make it an official family favorite. We grow our own jalapenos now in our aquaponics set up, so they are super juicy.
    Anyway, I just wanted to let you know that you are valued by many. God bless you, and thank you for sharing.5 stars

    1. Hi, Tayelor. We’re so sorry for your loss. This message tugged at our heart strings! This makes us so happy to hear you all enjoy the recipe. Thank you so much for taking the time to drop us a note.

  2. Excellent recipe! I used the juice with some quality chilled vodka to make a delicious spicy jalapeño martini! 🍸5 stars

  3. I tried the recipe with just 4 peppers to start and they turned out excellently. Going to do a new batch this weekend with banana peppers too.

  4. I used the brine from this recipe for a batch of shelf-stable pickled jalapenos earlier this year (processing them in a rolling-water bath for 10-15 minutes after filling the jars with the brine and sliced peppers).

    While the end result might not be as crispy and vibrantly green as the “quick pickling” method, it nonetheless makes an excellent pickle that starts off sweet, but packs a nice little punch of heat!5 stars

  5. Hi,
    Thanks for providing a non-canning solution!
    Should I be concerned if my peppers rose to the top of the pickling juice after I poured it over them? I used Scotch Bonnets, Carolina Reapers, Jalapenos & Serranos, sliced into rings. Thanks.5 stars

  6. Thanks for this recipe.
    How long would they normally last in the refrigerator? Will it last a couple or more months after pickling? Just wondering how many jars I can pickle to last through the winter without “canning.”

  7. I made a comment, but it seems to have disappeared.
    Anyway, I made this without the sugar and I also left the seeds in.
    They were perfect! Hot, crunchy, with a hint of the natural sweetness of the pepper. My husband and I loved them! I already have another batch in the refrigerator. Thanks so much for the recipe!5 stars

    1. Made these without the sugar, and I also left the seeds in. Perfection! Hot, crunchy with the slightest hint of the natural sweetness of the pepper itself. My husband and I couldn’t love these more!
      Thanks so much for this recipe.5 stars

    1. The sugar helps moderates the heat (capsaicin). Less sugar, more heat, and vice versa. But that being said, pickled jalapenos are great without sugar, too. Give it a try and let us know how they turn out!

    1. Hi, Carol! You could certainly try. These pickled jalapeno’s stay crunchy so I don’t see why it wouldn’t work. Let us know if you try it.

    1. If you want to leave them whole I would suggest piercing them a few times with a sharp knife. This should help them pickle. They will probably take longer than 3-5 days to pickle them. Maybe more like 7 days. Thanks so much for coming by!

  8. Fun idea! My husband loves jalapenos, so I’m saving this for next year when he brings his crop. Thanks for sharing with us a the Merry Monday Link Party! Hope to see you again on Sunday night!

  9. Cool! We just picked our last crop of peppers and have been want to learn to pickle some. Thanks for sharing your recipe! Pinning!

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