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Pickled Jalapenos in a glass jar

Pickled Jalapenos

This quick pickled Jalapeno recipe takes about 10 minutes and requires no canning! It makes spicy refrigerator pickles with a great crunch!
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Minimum Recommended Soaking Time 20 minutes
Total Time 32 minutes
Servings 34 2-tablespoon servings (total yield: approximately 4 1/3 cups)
Calories 8kcal
Author Toni Dash


  • 1 pound Jalapeno Peppers
  • 2 1/4 cups White Distilled Vinegar
  • 2 1/4 cups Water
  • 1/2 ounce Non-Iodized Salt, sea salt or Kosher Salt
  • 10 whole Peppercorns
  • 10 Coriander Seeds


  • Slice the jalapenos 1/4-inch thick, discarding the stems. Using a mandoline is recommended but not required. Consider wearing food-safe gloves or washing hands thoroughly after slicing.
  • Add the sliced jalapenos to the jar or jars being used.
  • Combine the vinegar, water and salt into a small saucepan and bring to a boil to dissolve the salt.
  • Pour the liquid into the jar(s) of jalapenos. Add the peppercorns and coriander seeds.
  • Seal and place in the refrigerator for up to one month.



Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 1mg