For these easy quick-pickled jalapeños, sliced chiles combine with white vinegar, water, sugar, and salt, with a few black peppercorns for extra flavor.

We also recommend our classic, easy pickly recipe using cucumbers, carrots, zucchini, cauliflower, green beans, and okra.

  • Yield: 1 cup
  • Difficulty: Easy
  • Total: 15 mins plus 24 hours steeping time
  • Active: 10 mins

Ingredients (6)

  • 6 ounces jalapeños
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
  • A few black peppercorns

Instructions

  1. Slice the jalapeños and place in a clean jar with a tight-fitting lid.
  2. In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
  3. Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.