Easy 10-Minute Pickled Jalapeños

These quick and easy pickled jalapeños are ready to eat in less than 10 minutes! Use them to garnish tacos, tostadas, enchiladas, and more!

5 from 48 votes

Cook Time 10

Total Time 10

Course How-to, Side Dish

Cuisine Gluten-Free, Mexican, Vegan

Servings 1 jar

Calories 85 kcal

Remove and discard the stems of the jalapeños, then slice them thinly. Peel and crush the garlic with the side of your chef's knife (this will help release the flavor). Set aside.
In a medium saucepan, bring the water, vinegar, salt, and sugar (if you're using it) to a boil. Once boiling, add in the garlic cloves, oregano, and jalapeño slices and stir.
Let the mixture simmer for about 15-20 seconds, then turn off the heat, cover the saucepan, and let it sit for 10 minutes.
Add the jalapeños to a mason jar and pour the liquid over top to cover them. Let them cool completely before putting the lids on. Once they are cool, transfer the jars to your fridge for storage. Happy eating!

Slice the jalapeños thinly: For the ideal texture and crunch, slice the jalapeños thinly. Also, make sure the slices are fairly similar in size.
Avoid reactive cookware: Aluminum, copper, iron, and non-stainless steel cookware will release metal into acidic foods (like vinegar). This can result in an off-putting flavor and discoloration. When in doubt, stick to stainless steel!
Taste and adjust: Before adding the jalapeños in, you may want to taste the brine to see if it’s okay for your liking. You may prefer it slightly more or less tangy, sweeter, or saltier.
Nutritional information is a rough estimate and should not be taken as health advice.

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