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pickled jalapeños held up by a fork

Quick-Pickled Jalapeños Recipe

Quick-pickled jalapeños made in minutes with no cooking required. Tangy, spicy, and perfect for tacos, nachos, sandwiches, and more.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: American
Servings: 20 servings
Calories: 11kcal
Author: Ruth Truett

Equipment

Ingredients

  • 10-12 jalapeños thinly sliced
  • 2-4 cloves garlic smashed
  • 2-4 tablespoon maple syrup or honey to your sweetness preference
  • 1 teaspoon kosher salt
  • 1-1½ cups water room temp
  • 1-1½ cups distilled white vinegar room temp

Instructions

  • Add the sliced jalapeños and garlic cloves to a glass jar.
  • Add the honey or maple syrup and salt, adjusting sweetness to taste.
  • Fill the jar halfway with water, then fill the remaining half with vinegar.
  • Secure the lid tightly and shake well to combine.
  • Refrigerate for at least 1 hour before using. They’ll be even better the next day.

Nutrition

Serving: 1serving | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.004g | Sodium: 243mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
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