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4.67 from 3 votes

Pickled Jalapenos

A super fast, quick pickled jalapeno recipe that adds a spice to your favorite dishes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiment
Cuisine: American Mexican
Keyword: jalapenos
Servings: 1 16 oz jar
Calories: 90kcal
Author: Marianne


  • 2 cups of sliced fresh jalapeño peppers ( approximately 6 - 8 large jalapeños )
  • 1 cup water
  • 1 cup white distilled vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • ½ teaspoon dried oregano
  • 3 cloves garlic crushed
  • 2 carrots peeled and sliced ( Optional )


  • Combine the water, vinegar, sugar, salt, oregano, and garlic in a medium to small pot, and bring to a boil, stirring to dissolve the sugar and salt.
  • Add the jalapeños and carrots ( if using ), stir to coat, and remove from heat.
  • To store, put the jalapeños and carrots in a clean, glass 16 ounce jar, and cover with the liquid remaining in the pan.


The sugar is what tames the heat in the jalapeños. The 1 tablespoon listed here should leave you with a fairly spicy batch. Feel free to increase the sugar in 1 tablespoon increments, up to as many as 4 tablespoons, if you'd like a milder pickled pepper.


Calories: 90kcal