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20 Minute Pickled Jalapenos

20 Minute Pickled Jalapenos are just 6 ingredients. These are slightly sweet and spicy with a hint of garlic.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine American


  • 2 cups white vinegar
  • 2 cups water
  • 4 tbsp white sugar
  • 2 tbsp kosher salt
  • 5 cloves smashed, peeled, cloves of garlic
  • 20 medium/large sliced, whole jalapeno peppers


  • Combine the top 6 ingredients in a saucepan and bring to a boil.
  • Wash, then slice the jalapenos into rings.
  • As soon as the vinegar mixture comes to a boil, immediately add the sliced jalapenos, stir and remove the saucepan from heat.
  • Let the saucepan of pickled jalapenos sit in the hot vinegar liquid for 10 minutes (or even longer is fine).
  • Carefully place the heated jalapeno slices into a quart jar (glass bowl is fine if that is what you have) and fill to the top, pushing the peppers down with tongs as you go.
  • Using a ladle, fill the jar of jalapenos with the pickling liquid, about 1/4 inch from the top. You can let these cool on the counter, eat them or store them in the fridge with a lid or cover.
  • These can be kept in the refrigerator for several months if kept covered.


***smaller jalapenos are typically hotter than the larger jalapenos, so choose the size based on your likes***
Keyword 20 Miute Pickled Jalapenos, Home Pickled Jalapenos