Easy Pickled Jalapeños (Microwave Option)

Pickles jalapenos in a jar on an orange background

4.72 from 7 ratings

Easy Pickled Jalapeños (Microwave Option)

This easy pickled jalapeños recipe requires just 5 minutes of hands-on prep time and is a great way to level up your meals.

Prep Time10

Rest30

Total Time40

Course: Dips, Sauces, and Salsas

Cuisine: Mexican

Keyword: pickled jalapenos, quick pickled jalapenos

Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian

Occasion: Cinco de Mayo, Game Day

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

Core Ingredients

1 cup hot water 236 mL
2 tsp sugar
2 tsp non-iodized salt
1 cup white vinegar 236 mL
10 to 15 jalapeños* sliced

Optional Flavorings

2 cloves garlic crushed
1 bay leaf
Pinch cumin
Pinch oregano

Instructions

Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar and salt until dissolved. Stir in vinegar.
Jalapeños: Thinly slice the jalapeños (¼ to ⅛ inch thick), optionally removing the seeds for a less spicy pickle.
Combine: Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel - I used a 16-oz mason jar), then top with jalapeños. Pour vinegar mixture over jalapeños so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 30 minutes before digging in.)

Video

Notes

*Make it less spicy by removing the seeds from the jalapeños before pickling.

Store in the fridge for up to 2 to 3 weeks. Serve these pickled jalapeños on salads, nachos, and tacos!

Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.

Can these be stored at room temperature? No, this is not a traditional pickling recipe. After making your pickling mixture and canning everything as described in the directions above, store your quick-pickled jalapeños in the refrigerator for up to 3 weeks. This pickled jalapeño recipe has not been tested for long-term canning storage. Be sure to follow the best USDA canning practices if canning for long-term storage.

Nutrition