Make a batch of pickled peppers in no time using our quick and easy pickled peppers recipe. It’s one of the oldest pickled jalapeno recipes posted online! Just like pickled banana peppers these pickled jalapeños are spicy, crunchy, tangy and sweet!

Sliced jalapenos being help up with a fork over a glass jar.

Pickled Jalapeno Peppers

This quick pickled jalapeno recipe is ready in just 10 minutes and requires only 5 basic ingredients. Pickled peppers are easy to pick up at your local market, however the flavor and thickness doesn’t do most recipes justice. They taste a bit “off” and tend to go limp. Plus, they’re loaded with food coloring and preservatives.

If you’re into Pickling Recipes, check out these Foodie and Wine favorites: Mexican pickled carrotspickled daikonpickled onions, and pickled cucumbers.

Pickled Peppers

Pickled Peppers Recipe

What we love about pickled peppers is the ability to adapt the peppers. You can make pickled chili peppers with any variety of pepper. Use your favorite or mix and match.

If you enjoy tons of heat try making pickled serrano peppers. Don’t care for a ton of heat? Sub in red bell peppers. We tend to use half jalapeños and half serranos for a fun mix of colors and heat.

Labeled photo showing the ingredients to make pickled jalapenos.


Here are the main ingredients required to make crunchy pickled jalapenos. For the full list, see the recipe card below.

  • Variety of Small Peppers or Large Peppers (Jalapeño Peppers, Serrano Peppers, Sweet Peppers, etc.)
  • White Vinegar (or Apple Cider Vinegar)
  • Salt 
  • Honey
  • Garlic Cloves
jar of pickled peppers.

How to Make

Here are the basic steps to quick pickling – for the full list of steps, see the recipe card below.

Prep the Jalapeños – Slice peppers then tightly pack peppers in sterile mason jars.

Make the Pickling Brine – Heat the vinegar brine in a large pot until the sugar is dissolved. Do not boil the vinegar solution.

Jar the Peppers – Pour the hot brine over the sliced peppers and remove any air bubbles. Let cool to room temperature and move to the refrigerator.

Tip – If desired, you can also use whole peppers. Just poke a few holes in them to let the pickling brine through.

Pickled Peppers


There are many ways to use pickled jalapeños. 

Close up of Birria in a white bowl topping with onions, pickled jalapenos and cilantro.

Pickled Hot Peppers Tips

Here are some tips to making pickled jalapeños. 

Different Types of Peppers – Use any mix of peppers you like! Think sweet bell peppers, banana peppers, Hungarian wax peppers, or hotter peppers like fresno chilis and habanero chilis. If you’re unsure of the various heat levels of peppers, reference the Scoville Scale.

Slicing the Peppers – There are two methods to slice the peppers.  A mandoline makes the task much easier. It shaves down on time and you can control the thickness of the rings. 

Don’t have a mandoline? Utilizing a small chef’s knife will also do the trick. Plus there’s little clean up.

Sliced jalapenos and serrano chilis on a cutting board.

Spice Mix – This is a simple recipe for pickled peppers. You can add your favorite spices to amp up the flavor. Popular choices: celery seeds, mustard seeds, bay leaves and black peppercorn. You can even add some red onions to the mix.

Handling Hot Peppers – Always wear gloves. If you’re not used to handling large quantities of peppers, make sure to wear rubber gloves or your fingers will be paying the price rather quickly. Also avoid contact with your eyes and face while cooking. Wash your hands thoroughly and often when making.

Leftover Picking Liquid – If you have leftover pickling liquid, don’t throw it. Use it to make pickled eggs or any other recipe primed for pickling.

Pickled Peppers with a chop stick out the top.

Canned Pickled Jalapeños

This quick pickled peppers recipe is not designed or tested for home canning. When making quick pickles and canning, always check the NCHFP for tips on the pickling process and safety guidelines.

If you’re into heat, check out our Pickled Mustard Seeds recipe.

If you’re addicted to jalapeno recipes (guilty!), check out our popular Candied Jalapeños, Red Pepper Jelly, and Cranberry Jalapeno Dip recipes!

This recipe was originally posted in July 2018, but has been updated with new photos and additional text.

Hand holding a jar of pickled peppers.

Quick and Easy Pickled Peppers

Make a batch of pickled peppers in no time using our quick and easy pickled peppers recipe. Use your favorite pepper variety or mix and match. These make a killer addition to sandwiches, salads, pasta and breakfast dishes. 
4.95 from 94 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Resting: 10 minutes
Total Time: 25 minutes
Servings: 1 Pound
Calories: 228kcal
Author: Darcey Olson
Cost: $4


  • ½ Lbs peppers ((Jalapeno, Serrano or Bell Pepper))
  • 1 Cup distilled white vinegar
  • 1 Cup water
  • 2 Tbs honey ((or White Sugar))
  • 2 Cloves garlic ((Smashed))
  • 1 tsp salt


  • Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
  • Transfer the pepper slices and garlic to a large glass jar (with lid).
  • Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
  • Remove the vinegar/sugar mixture from the heat and pour over the peppers.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
  • Super thin slices can be eaten after 10 minutes while thicker slices will need at least an hour.


If you’re not used to handling large quantities of peppers, make sure to wear gloves. Avoid contact with your eyes and face while cooking.
Pickled peppers will stay fresh in your refrigerator for a few months.


Calories: 228kcal | Carbohydrates: 47g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 2352mg | Potassium: 448mg | Fiber: 4g | Sugar: 40g | Vitamin A: 840IU | Vitamin C: 184mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

Join the Conversation

  1. Can you use apple cider vinegar?

  2. Avatar of Charlotte Pierce Charlotte Pierce says:

    Can you jar the peppers with this recipe?

    1. Yes! Just leave out the garlic since the USDA doesn’t recommend it. I actually just posted the graph showing how long to water batch about an hour ago:

  3. Avatar of Penny Shewmake Penny Shewmake says:

    Can you add carrots and cauliflour to this mix?

  4. 5 stars
    Have a bumper crop of hot peppers, assorted varieties. I live in the southern hemisphere, and that’s why I’m posting this in April. Didn’t want them to go to waste, but no time right now for traditional canning. Did a search for alternatives to preserve them, and this was by far the most straightforward, and easiest recipe! Muitíssimo obrigado!!!

  5. So dang good!! Add to any meat
    Or cheese sandwich!

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